Simple Baked Fruit

(gluten-free, grain-free, paleo, vegetarian, easily dairy-free and vegan)

Is there anything better than a warm fruit cobbler? Not really…

But this recipe, by definition, is not a cobbler. It is not a crisp, a betty, or a crumble. And definitely not a pandowdy. Or a clafouti. I can’t even say clafouti…

This is simply fruit, with a little added spice and honey, that is baked in the oven until it develops a rich deep flavor and provides you with plenty of comfort and happiness.

Reminiscent of a cobbler, but really healthy and surprisingly satisfying. I used to think the topping was the only reason to eat cobbler, but now I hardly miss it. I have been topping my bowl of simple baked fruit with a drizzle of grass-fed cream or a dollop of thick coconut cream and toasted sliced almonds. Karl likes his with a just little maple syrup on top.

I used honey and grass-fed butter in the recipe, but you can make it with maple syrup, use coconut oil or no oil instead of butter, and even leave out the arrowroot powder if you’d like.

This is a great dessert if you are trying to feed a group of people who have a variety of food sensitivities, or for a group of “normal” eaters with a few “special” eaters in the mix. Also perfect for people who simply appreciate healthy and whole foods. It is a highly-customizable and adaptive dessert that everyone will love and be able to eat! And it couldn’t be quicker or easier.

I am imagining a “cobbler bar” where everyone takes a big bowl of warm baked fruit and tops it however they want. Try toasted nuts, coconut, granola, or homemade biscuits. A drizzle of chocolate sauce, perhaps? Top with fresh whipped cream, plain heavy cream, yogurt, a scoop of ice cream, or coconut cream whipped cream. Butter waffle cookies, amaretti, shortbread- I think you get the idea.

This has quickly become a new favorite at our home. It is great at any time of the day- for breakfast, as a late night snack, and especially after shoveling 12” of heavy wet snow…

Ahh, summertime, how we miss you.

We freeze a lot of local fruit every year- mostly strawberries, blueberries, and raspberries, all hand-picked by us. We’re not big smoothie people and sometimes I struggle for ideas on to use it up.

Wondering how you can use up your frozen fruit? This is your answer!

Tips & Ingredient Notes
My favorite honey comes from Tropical Traditions (affiliate). It is very mild and has a great light sweet flavor that I love for baking. The dish that I cook this in is a Le Creuset Baking Pan (affiliate), which is actually a very affordable piece of high-quality stoneware. Cast iron (affiliate) would also be a good choice for this baked fruit. Fruit is higher in acid and its taste and cooking time could be affected if you use an aluminum pan. I like using vanilla beans because they are so pure, but your favorite extract is fine instead (I buy my vanilla beans by the pound (affiliate) or half-pound on Amazon!).

Simple Baked Fruit

 

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Author: Crystal

Ingredients

• 4 cups frozen blueberries
• 3 cups frozen raspberries
• 2 Tbs arrowroot powder
• ¼ cup honey
• 3 Tbs grass-fed butter
• pinch of sea salt
• 1 vanilla bean

Instructions

1. Thaw the berries completely and drain off the liquid. (You can use the berries frozen but it will turn out a little watery- which isn't all that bad)
2. Preheat the oven to 400 degrees F.
3. Sprinkle the arrowroot powder onto the fruit and fold it in until well-combined.
4. Melt and mix together the honey, butter, sea salt and seeds from inside the vanilla bean.
5. Fold the honey butter mixture into the fruit until well-combined.
6. Pour the mixture into a 2-3qt baking dish; bake for 45 minutes until nice and bubbly.

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