Summer is in full swing and the summer fruit selection continues to inspire us. The variety of fruit right now is unbelievable, which makes it kind of hard to decide which fruit to use on top of our Much Ado about Museli recipe (from our cookbook, “No Excuses! 50 Healthy Ways to ROCK Breakfast!”) or what fruit combo will go into a post-workout smoothie. We’ve made a killer nectarine and blackberry salsa to put on top of chicken, added sliced peaches to a baby arugula salad, and blended mango into gazpacho soup. What will we make next?
Fruit and dessert go together like milk and cookies – a natural pairing. A couple days ago we made a gluten -free Peach-blueberry cobbler that knocked the socks off of everyone who tried it. So, we figured let’s just change up the fruit filling and see how it comes out! Our filling was inspired by the 4th of July holiday and we just so happened to have cherries, strawberries, and blueberries sitting on the counter. There’s the red and blue, with the white making its appearance in the form of freshly whipped cream to top each warm scoop. No need to look further for a perfect 4th of July dessert that is sure to be loved by all!
Better yet, try it yourselves and see how easy it is to create new cobblers just by altering the filling. Pick 2-3 fruits to use as your filling. And best of all, you can keep trying out new combinations all year long just by choosing fruit that’s in season. Suggested combos include: cherry-plum; peach-nectarine; peach-blueberry; apple-cranberry; pear-cranberry; apple-pear; strawberry-raspberry-blackberry; apricot-cherry. A cobbler for any occasion. Stay clear of bananas (turn brown), melon (too watery), mangoes, papayas, and pineapple.
- 2 cups strawberries, halved
- 1 cup cherries, pitted
- 2 cups blueberries
- 1 cup Pamela's gluten free pancake and baking mix
- 1/2 cup coconut sugar
- 1/4 tsp. cinnamon
- 2 tbs. ground flax seed
- pinch sea salt
- 2 tbs. virgin coconut oil, melted
- 1 cup unsweetened vanilla almond milk
- 1 pint organic whipping cream
- 1 tsp. pure vanilla extract
- 1 tbs. pure maple syrup, raw honey, agave, or coconut nectar
- Preheat oven to 350F. Place all berries into an 8x8-inch glass or ceramic baking dish.
- In a large bowl combine all the dry ingredients with a whisk. Add the milk and oil and whisk until batter is smooth. Pour batter over fruit and place dish in the oven. Bake 45-50 minutes or until the top is golden and batter is set.
- While the cobbler is baking, make the whipped cream. Pour the cold whipping cream into the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-high until soft peaks. Add the vanilla and sweetener and whip until medium peaks.
- Remove cobbler from oven and let cool 10 minutes before serving. Top each serving with a scoop of freshly whipped cream.
Now let’s eat!
Red, white and blue cobbler for the win!