October 23, 2008
I like to make this simple cobbler with the leftover bags of frozen fruit that I find in my freezer. You see we have a fruit lover in our house and he has a daily ritual of frozen fruit, but usually it's mangoes, so I'm safe to steal the rest. Tonight after he tasted this cobbler, he said that it would be fine for me to use some of his mangoes next time.
This is the same topping I use on my "Apple Pie" but using frozen fruit takes much less time and energy than peeling, cutting, and chopping apples. I'm all for low energy output, but great taste these days.
Debbie's Delicious and Easy Hazelnut Fruit Cobbler - Gluten, Dairy and Sugar-Free
Preheat oven to 375 degrees Fahrenheit
2 cups of frozen organic fruit, thawed a bit (I like mostly blueberries, a few cherries, and a few peaches)
Pour into the bottom of a pie pan and set aside.
1 cup Hazelnut meal (Bob's Red Mill)
3/4 cup arrowroot flour
3/8 cup Earth Balance Buttery Sticks
1/8 cup agave nectar
1/4 teaspoon sea salt
Using a food processor, mix all topping ingredients together until it forms a ball. Then crumble on top of the fruit.
Bake for 30-35 minutes or until the fruit is bubbling and the top is brown. Watch carefully because the top will brown very well with the agave nectar.