Fruit Cobbler Recipe
6 cups (approximately) fruit of choice: sliced peaches, apples, blueberries, mixed berries, etc.
¼ cup pure cane sugar
2-3 Tablespoons really good balsamic vinegar, dark balsamic for darker fruits. For lighter fruits it will make the fruit look darker so a white balsamic vinegar can be used.
1 Tbls cinnamon
3 Tbls Tapioca flour
For the topping:
1 cup each oats, oat flour, almond flour or cashew meal
1 cup pecan pieces toasted preferably (quick dry toast method: put in frying pan the pecan pieces on medium high heat. Toast, stirring until you smell the nuts and they are slightly browned)
½ cup brown sugar
1 Tablespoon cinnamon
Dash of sea salt
1 stick butter
Mix all the above in a large bowl. Transfer to a pie dish coated with butter (or sprayed with avocado oil) on the bottom. Let the fruit sit and “get happy” while the topping is prepared.
Put the oats, oat flour and almond flour, nuts and cinnamon in a food processor. Cut the butter into small pieces and add. Pulse until mixture is small pebble size. Pour mixture on top of cobbler and with hand press into the cobbler and spread evenly.
Bake the cobbler at 350 for approximately 1 hour, check at 45 minutes.
Fruit cobblers are one of my favorite things in the summer. I make them with all of the different fruits available at the time: peaches, blueberries, blackberries, plums. You name it! I made the recipe up for the cobbler years ago, incorporating the balsamic to enhance the flavor depth and helps to reduce the added sugar. The technique is called macerating, when the juices of the fruit + the balsamic draw the juices out. It is absolutely a game changer of flavor!