I found some really fresh, beautiful organic blackberries last week and immediately thought of a fruit pie.  What’s the easiest, quickest way to have fruit pie?  It’s a cobbler, and the quickest topping is a crumb topping.

After some online research into crumb toppings, I decided to upgrade the standard and create my own healthier version.

To start, I reduced the total amount of sugar and also substituted unrefined organic sucanat for the usual processed white sugar.  I added a little maple syrup for flavor. then to avoid the necessity of soaking or fermenting, I used high extraction Einkorn flour rather than white all-purpose.  As always, I used organic ingredients to avoid the poisons sprayed on conventional foods.

I took some photos in case it turned out all right. Well, it was super and quite sweet enough for dessert. I’m glad I had those photos so I could share the recipe with you. I will certainly be making this again, maybe with local blueberries when they’re in season.

Blackberry Cobbler with Crumb Topping

Ingredients

Fruit Filling

4 cups organic blackberries
1/4 cup organic sucanat (I used Rapunzel)
1 tablespoon organic Einkorn flour (I used Jovial)
1 tablespoon organic maple syrup (I used Shady Maple)
1 tablespoon fresh organic lemon juice

Crumb Topping

1/2 cup organic Einkorn flour (I used Jovial)
1/4 cup Organic sucanat (I used Rapunzel)
1/4 cup butter (I used Kerrygold)
dash of cinnamon (I used Frontier organic)
dash of nutmeg (I used Frontier organic)

Preparation

Preheat oven to 350 degrees.

Mix filling ingredients together and put into a baking dish.

Combine flour, sucanat, cinnamon, and nutmeg. Cut in butter–I use a pastry blender–until well combined. Sprinkle the crumb topping over fruit mixture.

Bake about 40 minutes or until the filling is bubbly and the topping is slightly browned.

This cobbler was very good slightly warm and even better cold the next day. Although this recipe has much less sugar than typical crumb-topped pies, it is much healthier and is still sweet enough for a satisfying dessert.

It took only about 10 to 15 minutes from washing the fruit until the cobbler was in the oven.

For a grain-free, gluten-free version of this fruit cobbler, try this one on Food Renegade.