A Cyclist’s Fruit Cobbler
Today poured rain from morning to evening, giving the big window in our living room a stormy hue that made us feel all cozy inside — the kind of cozy that makes me want to bake. This posed two problems: first, I don’t keep baking essentials on hand, and second, I have no willpower when it comes to baked goods lying about my kitchen.
The solution to my lack of baking materials and willpower emerged as this fresh, simple fruit cobbler — sugarless, butterless, flourless, guiltless.
Now, I know what you’re thinking: No sugar? No butter? Where’s the fun in that? I admit, this one won’t have the thick syrupy sweet consistency you might expect from a cobbler, but the natural fruit flavors and nuts give this minimalist dish its own rich flavor without packing in calories (at least not bad ones: plenty of antioxidants, protein and Omega-3’s in there). The recipe is also gluten-free, diabetic-friendly, and vegetarian. A warm, yummy dessert for fall, full of delicious healthful goodness without the guilt. And it’s easy as all get-out to make.
Cyclist’s Fruit Cobbler (serves 4 to 6)
4 medium apples
2 medium pears
200 grams frozen berries (~1 1/4 cups)
200 grams almond meal (~1 1/2 cups)
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 c. chopped toasted walnuts
3 TBSP honey
Preheat your oven to 200 C (~375 F).
Peel, core and chop your apples and pears, tossing them into a medium stock pot.
Mix together spices and 1/4 c. almond meal. Toss this with your chopped fruits in the pot.
Dump in a bag of your preferred frozen berries.
Set over medium heat with the lid secured. Simmer for about 10 minutes, or until soft (no oil necessary).
Give the mixture a couple of gentle stirs.
In a baking dish, sprinkle a thin layer of the remaining almond meal across the bottom (this will effectively be your non-stick layer). Pour the warm fruit mixture over the layer of almond meal, and spread it evenly across the dish. Sprinkle another layer of almond meal over the top (about 1/2 cm thick, or use up the rest), making sure to cover the fruit mixture.
Throw the whole shebang into the oven and bake for 10 minutes (if you have a deep baking dish, you may want to bake another 5 minutes; check the almond meal and remove once it starts to brown).
Pull the dish from the oven and spread the chopped walnuts in an even layer over the almond meal, then drizzle the three tablespoons of honey over the top of everything. Throw it back in the oven for 5 to 10 minutes, or until the top layer turns golden brown.
Scoop into individual bowls and serve warm. The cobbler is good as is, though David enjoyed his with a few spoonfuls of vanilla yogurt over the top. Your choice. Mahlzeit!