Two Berry Cobbler

Berry cobbler is one of the most popular dessert of summer time because of the availability of fresh fruits; also this is the nice way to combine fruits with grain for a balanced dessert. But this two berry cobbler is modified by me so that I can have it as a breakfast or evening snack with a cup of green tea or your favorite coffee. The texture is somewhat different than regular cobbler because I have used whole wheat flour and coconut oil rather than butter.

But if you want to serve it as a dessert than I suggest serving it with a scoop of frozen yogurt or vanilla ice cream. I have opted for strawberries and Canadian wild blueberries for this two berry cobbler; you can also use your favorite berries, cherries or even peaches for this recipe.

Two Berry Cobbler


Two Berry Cobbler
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
Blueberry and strawberry cobbler with wholewheat crust.
  • 1 cup frozen blueberries; thawed.
  • 1 cup frozen strawberries, thawed and chopped.
  • ½ cup packed brown sugar.
  • 2 tsp quick cooking tapioca.
  • 1 cup whole wheat flour.
  • 2 tbsp light brown sugar.
  • 1 tsp baking powder.
  • ⅓ cup fat free yogurt.
  • 2 tbsp butter/ coconut oil.
  • 1 large egg .
  • ¼ tsp kosher salt
  1. Add berries to a sauce pan, stir in ½ cup of brown sugar and quick cooking tapioca.
  2. Cook on medium high heat for few minutes, stirring occassionally until fruit mix is hot and beginning to thicken.
  3. In a bowl combine dry ingredients: flour, 1 tbsp sugar, salt and baking powder.
  4. In a separate bowl beat egg and add yogurt and oil to it.
  5. Combine flour and oil mix.
  6. Take 8" inch round baking dish or foil pan, lightly grease it and add fruit mix to the pan.
  7. Drop biscuit dough by spoonfuls over fruit mixture.
  8. Sprinkle with brown sugar.
  9. Bake at 375°F for 20- 25 minutes or until top is golden brown and fruit is bubbly.
  10. Cool for few minutes and serve with scoop of frozen yogurt or ice cream.
Nutrition Information
Calories: 241 Fat: 5.9 g Saturated fat: 4.3 g Unsaturated fat: 0.9 g Carbohydrates: 50.8 g Sugar: 32.0 g Sodium: 230.1 mg Fiber: 3.6 g Protein: 6.1 g Cholesterol: 31.8 mg

Note: I have used foil pan for easier clean-up; if you are concerned about uneven cooking in foil pans than place foil pan inside a glass/metal baking dish before baking. A nice way to evenly bake your food and to share with family and friends.


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