I’ve had time to play around with this recipe, which I originally found on recipezaar.com. Cobbler and crumble recipes don’t need to be too specific with measurements, since they’re pretty difficult to ruin, however I have changed the proportions from the original because I found it made too little in the way of crumble topping.
I like the versatility of this recipe. You can be creative with fruit combinations; it works with Splenda replacing the sugar, and it turned out well using gluten- and wheat-free flour. So tweak it however it needs to be tweaked.
X-free Fruit Cobbler
Preheat oven to 190C/375F.
- 2-3 tins of fruit or 4 cups (if you’re cooking for sugar-free requirements and you use tinned fruit make sure you have fruit juice with no added sugar and not fruit in syrup)
- 3/4 cup of any flour (wholemeal works well with this recipe)
- 1/2 cup of Splenda or brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 tablespoons margarine
- Put the fruit into a casserole dish or baking tray. Include some juice from the tins, or if you’re using fresh fruit sprinkle some lemon juice in.
- Combine the dry ingredients in a large bowl.
- Blend margarine into the dry ingredients using a fork or your fingers until mixture is crumbly and consistent.
- Spread the crumble mixture evenly over the fruit.
- Bake for 20-30 minutes.