Archive for February, 2013

For the fruit base, combine:

1 pound fresh or frozen fruit (thawed)

10 ounces organic fruit spread (fruit juice sweetened)

2 Tablespoons minute tapioca

For the biscuit topping, combine liquids:

1 cup non dairy milk (such as soy, almond or hazelnut)

2 Tablespoons apple cider vinegar

1/4 cup canola oil

2-3 Tablespoons sweetening (honey, agave, date sugar)

combine biscuit topping dry ingredients:

1 cup whole wheat flour

1 cup unbleached all purpose flour

2 Tablespoons baking powder

1/4 teaspoon salt

Preheat oven to 385 degrees Fahrenheit, in a deep baking dish layer the fruit mixture. Combine wet and dry biscuit ingredients by folding gently then drop batter atop the fruit. Bake 20-30 minutes or until a toothpick inserted in the center comes out clean (from the biscuit dough).

When summer arrives, I will try making cobbler with ripe loquats and fresh peaches. Since fresh fruit is out of season, I recently made this with Trader Joe’s frozen fruit and organic fruit spreads for sweetening.

  • Very Cherry Blend*
  • Wild Boreal Blueberries

Organic Fruit Spread (Blueberry, Strawberry, Superfruit*)

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