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*)
Conscious Cooking 