An email newsletter from Smitten Kitchen reminded me about cobblers. I hadn’t made one for … decades!
My husband has to watch his cholesterol levels. A few months ago he started losing weight for no apparent reason. His trousers sagged and he notched his belt in to the last hole. He was diagnosed with Parkinson’s Disease some years ago, and when he mentioned the weight lost to his neurologist, the answer was, ‘Sometimes people with Parkinson’s lose weight rapidly. Sometimes they gain weight.’ Go figure. Every time I look at him I want to stuff him with calories. But of the low cholesterol kind.
This recipe is adapted from Jamie Oliver’s cobbler. It work well with cholesterol-friendly coconut oil instead of butter. It works with wheat or gluten free flour. It works with dairy or non-dairy milk. It has no eggs, so vegans like my daughter-in-law can eat it. It has nice healthy fruit in it. The crust is crispy on top and soft underneath. Take it out of the oven and tap it with a spoon to hear the sound.
For the filling:
300g frozen mixed berries
50g sugar – or to taste, depending on sharpness of fruit
1 tsp cinnamon
For the topping:
150g self-raising flour
pinch of salt
100g coconut oil
100ml hot water
1 tbsp demerara sugar
Preheat the oven to 180ºC/350ºF.
Mix the filling ingredients in a heat-proof baking dish and smooth to level.
In a medium bowl mix the flour, salt, oil, sugar and milk to make a thick batter. Dollop onto the fruit and spread evenly to the edges of the dish.
Pour on the hot water and sprinkle the sugar over the topping. Place the dish on a baking tray to catch any drips.
Bake for 45-50 minutes until golden brown. Insert a toothpick to check that it’s cooked – you should not see any raw batter.
Serve with crème fraîche or yoghurt. Rest for 30 minutes before serving.
Note: This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Jazzmine from Dash of Jazz. The theme is NOSTALGIA.