I know I often claim that I don't bake, but baking fruit with a crumbly-type of topping seems totally approachable for me. I figure it's hard to mess this up, since baked fruit of nearly every kind is simply delicious.
The topping to this cobbler is softer if you eat it warm, but if you let it cool or chill it in the refrigerator and then serve it at room temperature, it's more solid and holds together even more like a traditional cobbler would with a biscuit topping. I highly recommend making this the night before, then refrigerating it to enjoy the next day, but I know that's a tough thing to do!
You can easily swap out any other fruit you like in this recipe. Cherries also work really well, or blueberries with a hint of lemon.
Enjoy!
Ingredients
filling ingredients:
- 1/4 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon CINNAMON Infused Sugar or maple syrup (optional, depending on how sweet/ripe your fruit is)
- 2 teaspoons arrowroot or tapioca starch
- 1/4 teaspoon cinnamon
- 6 peaches, peeled and sliced (I used 3 10-ounce bags of frozen peaches), or 6 cups of fruit of choice
topping ingredients:
- 1 cup finely shredded coconut – if yours is coarse, simply pulse it in a food processor until it's finely shredded
- 1/4 cup arrowroot or tapioca starch
- 1/2 teaspoon cinnamon
- pinch of sea salt
- 1/2 cup ghee, coconut oil, brown butter, or butter
- 2 tablespoons sweetener of choice (CINNAMON Infused Sugar, maple syrup, granulated organic coconut, cane, or maple sugar)
Instructions
Preheat the oven to 350°F.
In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined. Toss the fruit in the mixture to coat well.
In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, and salt together until well combined. Mix in the ghee/butter and sweetener until the dry ingredients are incorporated into the wet.
Place the fruit filling into a 10″ cast iron skillet or medium-sized baking dish (8×8″ or 9×9″ will work). Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling.
Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft.
TO MAKE THIS (ALMOST!) ONE-POT:
Whisk the filling ingredients except the fruit directly in the cast iron skillet you'll be using for the cobbler. Toss the fruit in the mixture to coat well. Mix the topping ingredients in a separate bowl then follow the remaining instructions above.
Notes
If you're using frozen peaches or other fruit, defrost it before getting started. It can be very cold, but you don't want it to be frozen.
I also made a cherry variation following the exact same recipe, except I used more fruit this time, a total of 40 ounces.