RECIPE. Jul 27, 2010

Twisted Berry Cobbler

If you can’t tell by the numerous berry related posts…it’s summer and the berries are getting ripe. As I wander the market the strawberries smile at me and the raspberries cry out to be purchased and consumed. Every year we host a wonderful party at our home to watch fireworks that signal the close of a local event in July. It’s a grand party with great food and incredible people. It fills the house with warmth, conversation, connect and gives me a great excuse to feed people. There is nothing I love more, except maybe this cobbler. I’ve been on a quest to decrease the amount of sugar in my diet as my family suffers from diabetes and everyone of my teeth are sweet.

I have a habit of peaking at the recipe books of friends when I visit and I noticed a friend had an incredible book about feeding your family. I was won over by the illustration done by Nikki McClure, our local artist who I would stalk if I could, on the cover. The book is called “Feeding the Whole Family” and I immediately went out and bought it for myself. It’s excellent. It is a great basic cookbook for families, moms and children. It’s practical, simple and full of intuitive advice.

While planning our own gathering of family and friends, I stumbled across a recipe for crumble that was simple and included no sugar. I was convinced it would be terrible but was up for experimentation. Lets just say, this recipe appears twisted but is perfection in disguise.

Preheat oven to 350 degrees. Mix oats, flour, coconut and salt together in bowl. Add butter and 4 Tbsp maple syrup. Mix well.

In small bowl, combine water, 2 Tbsp maple syrup, spices and vanilla. Put fruit in well oiled pie pan or 8x8 baking dish. Pour liquid mixture over fruit and toss gently.

Spoon the oat-nut mixture evenly on top of the fruit. Cover and bake 40-45 min. Uncover and bake 10 minutes more to crisp the topping.

Serve with vanilla ice cream or coconut milk ice cream. Savor every bite and enjoy the company who shares it. When I made this recipe I used a 13x9 pan and used 2 extra cups of fruit. I used strawberries, raspberries and mango. I doubled the topping recipe. My tweaks on the recipe are adding ginger and coconut. You can omit both if you choose.