I love breakfast.
I love dessert.
This recipe is a glorious union of both worlds. you know the difference between weekday and weekend breakfast? Weekend breakfast usually reigns supreme. On occasion I like to look out for opportunities to have a weekend breakfast in the middle of a hectic work week. Few things are better for a packed schedule than a good breakfast and a strong cup of coffee.
For a chilly late-January morning this recipe promises to satisfy! The natural sweetness of the berries combined with the nutty, biscuit-like topping tastes like more an indulgence than it actually is. There is no added fat and the whole wheat flour is filling without being too calorie dense. You can make it the evening before or it would be a great snow day breakfast!
What you’ll need:
For the topping
1 ¾ Cups Whole Wheat Pastry Flour
2 Tbs Sugar
2 tsp Baking Powder
1/3 cup Unsweetened Applesauce
½ cup non-dairy milk
1/3 Cup Unsweetened Apple Sauce
1 Tbs nondairy milk
For the filling
4-5 cups frozen or fresh berries
1 Tbs flour
2 Tbs sugar
2 Tbs corn starch
1 tsp lemon zest, chopped fine
Vanilla or cinnamon sugar to top cobbler
What you’ll do:
Preheat the oven to 375 degrees F.
In a mixing bowl, combine berries and flour/sugar/cornstarch/lemon zest mixture until berries are coated with the mixture. Pour into 9”x9” baking pan and set aside.
Rinse and dry mixing bowl, fill with dry “topping” ingredients. Sift together and make a well in the middle of the bowl. Fill the well with the wet ingredients and mix until just combined. Spoon mixture over the berries, brush remaining milk over the top. Sprinkle flavored sugar on top, if desired. Bake for approximately 50 minutes and/or until toothpick comes out clean when inserted in the top and the juices around the berries have thickened.