OK, fine, you can eat this cobbler for dessert (and you’ll love it), but breakfast cobbler! It’s easy to prepare, can be made ahead of time, has lots of fresh fruit, little sugar, whole grains, almonds and yogurt. And let’s not forget that it tastes awesome.
I threw together this not-so-sweet cobbler after reading Good to the Grain, one of my new cookbooks. The author, Kim Boyce, talks about using whole grain flours in baking not explicitly for health reasons (though, they do provide more nutrients, protein and fiber), but because of the complex and wonderful flavors they often impart. I was sufficiently inspired that, as I thought about how I wanted a nutty topping for my cobbler, I added in some whole wheat flour. I don’t usually use whole wheat flours in desserts, but I wasn’t trying to be virtuous. I just wanted its nutty flavor.
Then, as I rifled down some cobbler for breakfast the next morning (tell me I’m not alone in eating leftover dessert for breakfast), I realized that my breakfast was actually pretty healthy. In fact, it had less sugar and bad fats than most pancake and muffin recipes, let alone those devilish things at the bakery down the street. It also had good stuff like fruit, whole grains, almonds and yogurt.
Thus was the dawn of Breakfast Cobbler. Possibly the greatest I-feel-like-I’m-being-bad-but-I’m-not breakfast ever. So, really! Bake this cobbler. In the morning, put a big spoonful in a bowl, heat it up, top it with a dollop of yogurt and feel almost as virtuous as you would if you were eating a bowl of oatmeal and fruit. Or maybe eat it directly from the pan with a fork (who would ever do a thing like that…?).
I used apricots for this cobbler because a) I love them and b) organic apricots were on sale for $1/lb. This recipe will work for any stone fruit, though. Use whatever looks abundant and wonderful at your market. Feel free to mix them up.
Did I mention I’ve made this five times in the past two weeks? Not exaggerating. Wish I were. One variation I liked was baking the cobbler in small jars for an easy on-the-go breakfast. Of course, I liked the cobbler jars enough that I ate all of them before I left the house, not really taking advantage of their portability. Conceivably, I will one day grab a jar of cobbler on my way out the door in the morning and prevent myself from buying the 10,000 calorie muffin I usually pick up at the coffee shop.
Apricot cobbler with almond-yogurt topping
Makes 6-8 servings
- 2 pounds apricots (or your stone fruit of choice — a mixed assortment is good, too), quartered
- 2 T natural cane sugar (bump this up to a 1/2 c if you’re making this for dessert)*
- 2 t baking soda
- 1/2 c whole wheat flour
- 1/4 c unbleached all purpose flour
- 1/4 c almond flour
- 1/4 t fine salt
- 2 T natural cane sugar
- 1 c plain yogurt + a little extra to top each serving (unless you’re eating this for dessert, and then you’re allowed to use ice cream)
- 2 T butter, melted
- 1 t vanilla
- optional A few chopped almonds (or hazelnuts) for the top of the cobbler
UPDATE** I heard from a couple people that they found the cobbler filling a little too tart. You may want to taste your fruit and go heavier than 2 T if you think the fruit needs it.
Preheat the oven to 350.
In a 9×13 pan, add apricots and sugar. Stir until apricots are coated. Set aside.
In a mixing bowl combine all dry ingredients and mix well. Add yogurt, butter and vanilla. Stir until combined.
Spoon topping over the fruit. Don’t worry if it doesn’t cover the whole surface. Sprinkle with chopped nuts, if desired.
Cook for approximately 60 minutes, or until the top turns a deep golden brown. Test the the topping with a toothpick to make sure it’s not too gooey — it can be easy to under cook a cobbler (all the fruit juices bubbling up from below make for slow cooking).
After you pull it out from the oven, let it cool for about 15 minutes. Make yourself a bowl and top with a spoonful of yogurt. I had some Greek yogurt that I used to top my bowl, which I really liked (but, I wouldn’t suggest using Greek yogurt in the cobbler — the topping has a better texture when it’s made with regular yogurt).
Enjoy! (And please tell me that you love this as much as I do!)