Golden Fruit Cobbler
I’m on a fruit cobbler kick lately! With all the glorious berries and peaches available right now I can’t resist making them.
This fruit cobbler recipe is similar to my Quick Fruit Crisp because it has a layer of topping over the baked fruit. This one is a dough topping instead of a crumbly topping. It’s delicious with crystallized ginger and orange zest flavoring the dough crust!
My fruit of choice this time was about half blueberries and half strawberries. The mix was very flavorful! I’m thinking about what to use next time—maybe half sliced peaches and half blueberries!
Bright berries are just gorgeous!
Eat it warm from the oven and top your baked creation with vegan vanilla bean gelato or whipped cream! There are great vegan whipped creams available now. I had vanilla gelato around so that’s what I put on mine.
Yummy! Messy but soooo good.
- ½ cup sugar like turbinado
- 3 lb fruit, such as blueberries, strawberries, peaches, or a combo of these
- 2 cups gluten-free flour
- ¼ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp coconut oil
- 1⁄3 cup coarsely chopped crystallized ginger
- 1 orange
- 1 cup heavy cream, plus cream for brushing top (I used a vegan almond-coconut creamer)
Position a rack in the middle of an oven and preheat oven to 425°F. Grease a 1 ½-quart pie dish 10 inches in diameter and 2 inches deep (I love to use a little on coconut oil on my fingertips to rub around the dish).
If using peaches, slice thinly. For small berries, leave whole. For strawberries, slice them up.
To make the filling, in a bowl, toss together the ½ cup sugar and fruit to coat evenly. Transfer to the prepared baking dish.
To make the crust, mix together the flour, sugar, baking powder, and salt in a bowl. Add the coconut oil and, using your fingertips, rub the flour mixture with the coconut oil until the mixture resembles coarse crumbs. Stir in the ginger.
Using a fine-holed grater, grate the zest from the orange into a separate bowl. Be sure to include all the zest clinging to the grater. Stir in the cream. Then, using a fork, stir the cream-zest mixture into the flour mixture. Spread this “dough” across the top of the fruit in the baking dish. You can put blobs of it and spread it around, it doesn’t need to be perfect. Lightly brush the crust with cream.
Bake for 10 minutes. Reduce oven temperature to 375°F and bake until golden, 20-25 minutes longer. Cool on a wire rack. Serve warm, topped with vegan vanilla bean gelato or whipped cream.