As you host those spring food parties, you might be looking for a way to feed a lot of people dessert. Pastry chef Paula Shoyer says there's an easy way to satisfy a lot of sweet teeth at once! She told Tonia's Kitchen to consider the fruit cobbler. Paula told Tonia that not only is it delicious, but it also feeds up to 20 people! She says the key to her recipe is to put the fruit compote on the bottom the pan, with the crust on top. Paula also says you might want to consider chickpea flour, which gives the cobbler a subtle nutty flavor.
- 8 cups mixed berried and fruit (I used blueberries, raspberries, strawberries and mangoes)
- ½ cup brown sugar (I used coconut palm sugar)
- 1 tsp ground ginger
- ¼ cup potato starch
- 2 tsp cinnamon
- ½ cup brown sugar, packed (I used coconut palm sugar)
- 1½ cups almond meal
- 1 Tbsp potato starch
- 5 Tbsp dairy free margarine (I used butter)
Instructions
- Place the fruit in a 9x13 pan.
- Combine the brown sugar, ginger and ¼ cup potato starch and toss with the fruit.
- In another bowl, mix together the cinnamon, brown sugar, almond meal, potato starch and margarine until crumbly.
- Sprinkle the almond mixture over the fruit.
- Bake in a preheated 375 degree oven for 40 minutes or until the fruit is bubbly.
- Let cool from hot to warm before eating.
- This is really good served with vanilla ice cream
