Fruit Cobbler or Crisp

* A cobbler using frozen or in season fruit is always a great addition to any gathering. And no one will be able to tell that it's AIP friendly!

In a large saucepan, mix together:

  • 8 cups fresh or frozen fruit
  • 3-4 Tbsp. maple syrup (more if using a tart fruit, like rhubarb)
  • 2 Tbsp. tapioca or arrowroot starch

Heat on medium low, stirring occasionally, until mixture starts bubbling. Pour into a 13 x 9 pan. 

Note: If making strawberry rhubarb, cook just the rhubarb over saucepan and then add strawberries at the end.

Cobbler:

  • 2 cups Truly AIP All-Purpose Baking Mix
  • 1/2 cup coconut oil or palm shortening
  • 1/4 cup maple syrup
  • 1/4 cup coconut milk
  • Optional: 1/2 cup sliced tigernuts OR GF oats (AIP Re-introduction)

Cut coconut oil or shortening into baking mix, then add maple syrup and coconut milk. Batter should be fairly thick. Add tigernuts or oats, if desired, and sprinkle cobbler topping evenly over fruit mixture.

Bake at 350 degrees for about 25 minutes until golden brown and bubbling on the sides. Delicious warm out of the oven or at room temperature!

— Karen Hoch
Tagged: All-Purpose Baking Mix Recipes

Comments (1)

How many servings does this make? I know this is somewhat variable, but from an AIP standpoint, how much of this would be considered a reasonable serving of a treat (as opposed to eating the whole pan, which might not be a good idea)?

This is a question that applies to most of these recipes.

HB