All Fruit Cobbler-no refined sugar
I prefer to make this with the best of what I find at the market in the peak of summer. A few apricots, plums for sure, blackberries that I pick in my yard or raspberries from a friends. In other words, mix and match! Don’t be too constrained by a recipe, use it as a guideline.
For the fruit layer:
7 cups fresh fruit, such as plums, apricots (sliced) and blackberries or raspberries
2/3 cup fruit juice concentrate
1 teaspoon lemon peel
3/4 teaspoon corn starch
For the streusel layer:
1 1/4 cup all purpose flour
1 cup instant oats
3/4 cup wheat germ
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, cold and cut into bits-divided
3 tablespoons fruit juice concentrate
You will need a 9 x 13 glass baking dish.
Preheat the oven to 350 degrees. Gently mix the fruit, fruit juice concentrate, lemon peel and corn starch until the corn starch has dissolved. Spoon this into the baking dish.
Mix together the flour, oats, wheat germ and salt. Cut in 5 tablespoons of the butter till the mixture resembles coarse crumbs. Stir in the fruit juice concentrate with a fork. Toss it evenly over the fruit and dot the top with the remaining 3 tablespoons of butter.
Bake for about 35 to 40 minutes. The streusel should be golden brown and the fruit bubbling and somewhat thickened.