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.
- 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
- Add berries to a sauce pan, stir in ½ cup of brown sugar and quick cooking tapioca.
- Cook on medium high heat for few minutes, stirring occassionally until fruit mix is hot and beginning to thicken.
- In a bowl combine dry ingredients: flour, 1 tbsp sugar, salt and baking powder.
- In a separate bowl beat egg and add yogurt and oil to it.
- Combine flour and oil mix.
- Take 8" inch round baking dish or foil pan, lightly grease it and add fruit mix to the pan.
- Drop biscuit dough by spoonfuls over fruit mixture.
- Sprinkle with brown sugar.
- Bake at 375°F for 20- 25 minutes or until top is golden brown and fruit is bubbly.
- Cool for few minutes and serve with scoop of frozen yogurt or ice cream.
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.