I doubled the entire recipe to fit a 9 x 13 casserole dish and then I doubled the amount of butter again (although sometimes I leave it just as it is). The recipe originally calls for peaches and blueberries, but you could substitute just about any fruit you have around the house. A great use of any fruit you may have frozen this summer if you didn't add sugar to it!
No-Sugar Fruit Cobbler
2 C. whole wheat pastry flour
1 T. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1 stick butter (you could use 1/2 a stick)
2/3 C. cold water
2 T. + 2 tsp. cornstarch
4 T. honey
6 C. fresh or frozen fruit such as peaches (unsweetened and skins removed - although I left some on because my husband likes it that way)
2-4 C. raspberries or blueberries (unsweetened)
2/3 C. plain yogurt
2 eggs
Filling:
In a large saucepan, stir water and cornstarch until combined...
Add honey (Mine had crystallized, but no worries. It's good to use anyway.)...
Add peach slices and cook until thickened and bubbly. Stir often...
Add blueberries (or raspberries), cooking until bubbly...
Pour into casserole dish...
Topping:
In a medium bowl, stir together the flour, baking powder, cinnamon, and salt. Cut in butter until mixture resemble coarse crumbs...
In another small bowl, stir together yogurt and egg...
Add yogurt mixture to flour stirring until just moistened...
Drop dough on top of filling in small mounds evenly spaced over the entire dish...
Bake at 400 degrees for 15-20 minutes or until bubbly and top is beginning to brown nicely. You can insert a toothpick into the dough to make sure it is baked through (the toothpick should come out clean).
Now you can enjoy a guilt free treat this weekend!
