Summer Berry Cobbler with Rosemary

Prep Time:

55 minutes

Number of Servings:

Serves 9

Recipe Source:

The Plant-Powered Plan to Beat Diabetes by Sharon Palmer, MSFS, RDN ($24.99, Union Square & Co., 2023)

Ingredients

Fruit Filling

5 cups fresh, frozen, or canned mixed berries (drained, if canned)*
1 tsp vanilla extract
1 tsp ground cardamom
Juice of ¹⁄₂ orange

Dough

¹⁄₂ cup whole wheat flour**
¹⁄₂ cup all-purpose flour**
¹⁄₂ cup old-fashioned oats
¹⁄₄ cup chopped pecans
1 Tbsp chopped fresh rosemary, or 1 tsp dried
1 ¹⁄₂ tsp baking powder
Pinch of salt (optional)
³⁄₄ cup plain unsweetened plant-based milk
2 Tbsp vegetable oil
¹⁄₂ tsp monk fruit sweetener

Directions

Preheat oven to 375ºF.
In a 9-inch square baking dish, combine berries, vanilla, cardamom, and orange juice. Stir well.
In a medium bowl, combine both flours, the oats, pecans, rosemary, baking powder, and salt (if using). Stir well. Create a well in middle of mixture and add milk, oil, and monk fruit. Gently stir until just blended; do not overmix.
Using a spoon, drop dough on top of fruit in 9 even mounds. Bake until dough is cooked through and golden, 35 to 45 minutes.
Remove from oven and let cool slightly. Serve warm.

Notes

Fruit-forward desserts are the best treats for your body since they offer rich nutrient rewards. Fruits are some of nature’s most antioxidant-packed foods, and they’re naturally sweet, so you can better manage your glucose levels. This recipe takes full advantage of summer fruit, pairing it with a whole-grain pastry that’s deliciously scented with rosemary.

*Try making this recipe with other ripe summer fruit, such as peaches, cherries, or apricots.
**To make this recipe gluten-free, substitute a gluten-free flour blend for the wheat flours.

Nutrition Info:

178 Calories, 4 g Protein, 0 mg Cholesterol, 27 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 5 g Fiber, 6 g Total fat (1 g sat), 134 mg Sodium, ★★★ Vitamin C, ★★ Phosphorus, ★ Vitamin B1 (thiamine), Calcium, Magnesium, Folate

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