This is the recipe I use when I want to make fruit cobbler. It’s a quick pie-like dessert and very good. It is so versatile. Use any fruit you have available. I’ve used fresh apples, blueberries, and blackberries and sometimes combine two of them.
Yield: Enough for 3 pies
1/2 cup barley flour
1/2 cup oat flour
1 cup rolled oats
6 Tbsp. date sugar or sucanat
1/2 tsp. Celtic sea salt
6 Tbsp. unsalted organic butter
3 to 4 cups fruit, fresh or frozen (thawed)
1/2 tsp. cinnamon (optional)
Honey, maple syrup, or other natural sweetener to taste
Variation: Substitute any alternate flour for the barley flour, as desired.
Preheat oven to 350 degrees.
Mix flours, oats, date sugar or sucanat, and salt in a medium bowl. Cut in butter. Mix (with your fingers, if necessary) until mixture is uniform. Mixture should be lumpy, with the butter all mixed into the flour.
Put fruit into a pie pan. Sprinkle with cinnamon if desired.
If fruit is very tart, add additional sweetener to top of fruit. Put a generous layer of the flour mixture on top of the fruit and bake about 30 minutes or until fruit is done and topping is browned.
Use as much topping as you need immediately, and store what is left in your freezer. It doesn’t require thawing before use.
Nutritional Information: 1/6 of a pie, using apples and 2 tablespoons maple syrup for sweetening: calories: 154, protein: 2.1 g., carbohydrates: 38.7 g., fat: 4.7 g., sodium: 121 mg., fiber: 3.5 g.
(From The Complete Food Allergy Cookbook by Marilyn Gioannini)