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Fruit Cobbler - Crisp topped Like a healthy granola atop roasted fruits. Truly a breakfast instead of a dessert. Including a very large sheet pan size. ~Made on a large 2/3 baking sheet with parchment (so it doesn't sit on the aluminum)
In large bowl stir together: 12 oz milk (soured or not, can use some whey if you don't have enough milk) *OR coconut milk for dairy free 4 oz whole wheat pastry flour *OR barley flour for wheat free 14 oz (4 c) rolled oats Let sit until it is hydrated such that the oats and flour have absorbed the milk. Mix in: 12 oz melted coconut oil (or butter) 16 oz (4 c) pecans, walnuts or hazelnuts 12 oz maple syrup 1 t salt Dice fruits onto the large 2/3 baking sheet pan covered with parchment. -Use the parchment so the fruit is not directly on the aluminum baking sheet, especially if you'll be making this the night before and rewarming in the morning. Spread topping over the whole thing. Bake about 15-20 minutes on the lower middle rack at convection 400* until topping is - crispy and golden! ~Made in 12 inch cast iron skillet
In bowl stir together: 6 oz milk (soured or not, can use some whey if you don't have enough milk) 2 oz whole wheat pastry flour 7 oz (2 c) rolled oats Let sit until it is hydrated such that the oats and flour have absorbed the milk. Mix in: 6 oz melted coconut oil (or butter) 8 oz (2 c) pecans or walnuts or hazelnuts 6 oz maple syrup 1/2 t salt ~Apple, apple-pear, apple rhubarb, apple cranberry, Dice so that it fits on your fork and leave skin on. A well balanced mix of sweet and granny smith type apples need no sugar - just the apples and the topping. Put into warm cast iron skillet and top with the topping. Bake about 15 minutes at convection 375* until topping is - crispy!
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