Time: 25 minute prep/ 25 minute cook
In season fruit – and especially the fruits of fall, are very forgiving when cooked. My family loves this recipe because it is healthy and guilt-free! I love it because of course, it’s versatile and so very simple!
The fruit can become a cobbler for dessert (recipe below) , a warm dinner table side-dish pureed into an applesauce consistency. You can spice it up or eliminate spices completely! Use a pottery crock for Sunday dinner or grandma’s trifle dish for the Thanksgiving dessert table.
The base of the recipe:
4 Large (your favorite variety) apples cored and sliced into 8 wedges each
5 Anjou or Bosc pears peeled and seeded, sliced into 8 wedges each
½ Cup Freshly Squeezed Orange juice
1 Large lemon squeezed
3 TBS ground cinnamon
1 TBS ground nutmeg
½ teaspoon ground cloves
1 TBS potato starch
1 ¼ Cup Rice Flour
¼ Cup Coconut Flour
1 TBS Baking Powder
½ tsp fine sea salt
3 – 4 TBS Solid Coconut Oil
½ or more coconut milk
½ Cup of fresh coconut flakes (optional)
Mix all fruit together in a large stock pot. Add the juice of the squeezed lemon and the orange juice. Combine the dry ingredients and mix into the fruit. Cover and heat over medium heat stirring, gently and frequently. Watch for mixture to thicken and cook down about 1/ 4 . The water in the fruit will add to the dry ingredients to make a natural syrup. 20 to 30 minutes.
Pour mixture into a large crock or large glass baking dish. Place dish onto a baking sheet to avoid oven spills from bubbling fruit.
Combine first 4 ingredients in a small bowl. Rub the coconut oil into the dry mix with finger tips until the mix resembles course, moist crumbs. Add coconut milk and stir with a fork. You will look for a sticky consistency. Add additional coconut milk if necessary. Drop by spoonful onto fruit mixture. Toss coconut flakes onto the top if you LOVE coconut!
Place in pre-heated 350 oven and cook for 25 minutes until cobbler top rises and is browned.
Spoon into individual bowls and serve warm. For an added treat, scoop a spoonful of coconut or almond “ice-cream” onto cobbler. A no-regrets dessert!
Want a pretty presentation?
Ingredients to add:
1 pint fresh raspberries
1 – 16 oz bag frozen raspberries
Cool above fruit mixture completely. When fruit cools, fold in 1 pint fresh raspberries and spoon mixture into clear trifle dish.
Drop cobbler mix by table spoon onto baking sheet.
Cook at 350 degrees for 12-15 minutes until lightly browned.
Cool and crumble cobbler biscuits onto fruit in trifle dish.
Cook frozen raspberries in small saucepan over medium heat until bubbling. Puree in food processor until smooth.
Drizzle 3 TBS of reduced raspberry sauce over dish and reserve remaining sauce in a side dish to serve over individual servings as desired.
Saucy Side Dish
Puree fruit in food processor until smooth. Re-heat and pour into individual small bowls for a warm and fragrant side dish – move over applesauce!