The abundance of fruit in the summertime calls for fruit pies and cobblers. I particularly love cobblers for their easy preparation and flexibility of fruit to dough ratio. I like more fruit and less dough in my cobblers.
I’m always trying new recipes in search of dishes that are “even better” … and this cobbler topping has landed on my Holy Yum! list. I couldn’t get Jack to stop eating it right out of the pan. We both loved this cobbler topping and I stuck a copy of the recipe in our “family cookbook”, which means it’s pretty darn special. In the past 18 months I have only tucked three recipes in there and this was one.
Plus, for those who care this recipe is vegan, has a low sugar GI and is probably the healthiest recipe that I’ve come across. Jack kept asking: How much butter was in there? None. How much sugar? No refined sugar at all. He gave me the squinty eye. Impossible!
What can I say, as far as cobbler toppings go it’s pretty darn healthy. What a boon that it’s the best tasting one, too!
This is a very generous recipe—I used half on my cobbler and added the rest to our homemade granola. It was delicious and didn’t last long!
Here you go, I hope you enjoy it as much as we have >>