This Fruit Cobbler, which is adapted from Dawn Russel’s 8Greens Cookbook, is my absolute favorite dessert! It takes absolutely no time to make and is so delicious that you will have it on repeat forever! This dessert can be made vegan and gluten-free by substituting gluten-free flour for regular flour, and nondairy margarine, like Nature’s Balance, for butter. You can also substitute coconut sugar for brown sugar.
No matter how you prepare it, the taste is superbly delicious! You will have this Fruit Cobbler on repeat this summer. While you are at it, check out the 8Greens tablets. They pack quite a healthy punch and boost immunity, among many other things!
- whatever different fruits you like: I used blueberries, cherries, strawberries, pineapple, and mango, about 5-6 cups for a 9×11 inch pan
- 1/4 cup of brown sugar or coconut sugar
- 1 cup of flour or gluten-free flour
- 1 cup of rolled oats
- 1/2 cup of unsweetened shredded coconut
- 1 tablespoon of cinnamon
- 1/2 cup of melted butter or dairy-free margarine
- 1 tablespoon of honey
- Preheat the oven to 400 degrees.
- Chop the bigger fruit into bite-sized pieces, pit the cherries, and mix together the different fruits.
- Mix the dry ingredients in a bowl, then stir in melted butter and honey.
- Cover the bottom of the baking pan with the fruit and sprinkle the cobbler topping over.
- Bake in the oven for 15 minutes. If the topping gets too brown, tent it with foil and bake until the fruit begins to bubble, about 10 minutes more.
- Serve hot or cold, with or without vanilla ice cream!