Fruit Cobbler - Coffeecake 

A soaked recipe with three parts prepped the night before so plan ahead. A big recipe for a group. Makes TWO 9x13 pans.

~Fruit cobbler
Also the night before macerate fruit:
-3 lb apples diced with skins ON with 6 oz sugar.

Divide the fruit and its juice between TWO 9x13 baking pans. Dot with a bit more coconut oil. Warm while you heat the oven.

~Soaked crisp topping
The night before in a pan:
4 oz melted coconut oil
Whisk in until smooth:
2 oz milk
1/2 oz yogurt

Stir in:
1 oz whole wheat pastry flour
3.5 oz rolled oats

Let sit on the counter 8 hours or so.

When you're ready to mix in the rest you will need to warm it up just a bit to resoften the coconut oil.

Mix in:
10 oz (2 c) pecans or walnuts
3 oz washed raw sugar
1/4 t salt

Bake 20-30 minutes on convection bake 400* until top is golden brown.
~Coffee cake topping:
The night before (or 8-10 hours or so before you want it) mix up and soak on the counter:
15 oz whole wheat pastry flour
4 oz coconut oil
12 oz milk
4 oz whole milk yogurt

In the morning mix together and stir-in:
2 eggs
6 oz sugar

Mix together and gently but thoroughly stir-in:
1 t baking powder
1 t baking soda
1 t salt

Scrape out and quickly drop it onto hot fruit. Then sprinkle topping on.

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