Whole Wheat Fruit Cobbler

5 from 1 vote

This delicious whole wheat fruit cobbler is made with fresh fruit or berries, freshly milled flour, honey, and unrefined cane sugar.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 179kcal

1/3 cup honey can use granulated sugar
1 tablespoon arrowroot powder or cornstarch
1 cup water if using canned fruit, use the drained juice + water as needed
3 cups sliced fresh fruit or whole berries or 2 1/2 cups canned fruit (peaches, apricots, apples, berries, pitted pie cherries)
cinnamon sprinkle over top
1 cup whole wheat pastry flour
2 teaspoon Rapadura sugar or sucanat
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon butter softened slightly
1/2 cup milk

Preheat oven to 400 degrees. In a saucepan, blend honey and arrowroot powder and gradually whisk in water or fruit juice. Bring to a boil, stirring constantly with whisk until clear and thickened.
Remove from heat. Put fruit into a 1 1/2 quart casserole dish, and fold arrowroot powder and honey mixture into the fruit.
Dot with 1 T butter and sprinkle cinnamon over the top.
In a separate bowl, blend the flour, Rapadura, baking powder, and salt together.
With a pastry blender or two table knives, cut 3 T butter into flour mixture to make crumbly meal the size of small peas. Stir milk into the flour mixture just until mixed. Do not overmix.
Drop dough by spoonfuls over hot fruit. Bake uncovered in preheated oven at 400 degrees for 25-30 minutes or until fruit is tender. Serve warm with milk or whipped cream. Makes 8 servings. Enjoy!

May use fresh or canned fruit. If using canned fruit, use the drained juice + water as needed.

May use regular whole wheat flour in place of whole wheat pastry flour but it will be a little coarser.

Used raw or refined granulated sugar, if you prefer.

Refrigerate leftovers in an airtight container for up to 5 days.