Cooking a fruit cobbler on the stove top is one of the easiest summertime cooked desserts I can think of…. stone fruits, berries and apples can be used, along with a variety of batters. The prep work is not laborious, it’s easy to put together and it cooks pretty fast (under 20 minutes).
I’m hoping you’ll get creative… adding just one ‘odd ball’ ingredient will take your dessert ‘outside-the-box.’ How’bout adding feta cheese? (see recipe, below)
….and or granola instead of flour? (click here to see the rhubarb and granola breakfast item I made at the Monta Vista Market)
….or how’bout using a gluten-free flavored cake mix? (see recipe, below, and also click here for ideas)
Or — coconut meat. pomegranate syrup. dark cherry balsamic vinegar.
Make it savory by adding fresh rosemary, thyme, oregano. Or add one of my two favorites: Chinese 5 spice, Indian 5 spice (Panch Phoran).
Use cucumbers, I love their flavor and texture when cooked (they are used in Asian dishes).
How to make a stove-top cobbler
Here’s my cooking method and below is my version of a PEACH COBBLER. This cooking method goes quickly, so have all ingredients ready.
Ingredients (see Ideas, for each ingredient)
- 2 tbls fat
- 2 cups cut fruit
- 2 cups gluten free flour mix
- 1/2 cup liquid
- Ideas:
- add a pinch or two of sea salt (careful with blueberries, they’ll turn green, read more here: “6 blueberry recipes“)
- using sour fruit? add a bit of sweetness: xylitol, stevia, chopped dried fruit such as dates, currants, raisins, apricots, or syrups such as maple syrup, honey, molasses, pomegranate syrup, and or an itty bit of tamarind paste
- flavors: spices, extracts, such as vanilla, almond, lemon, coffee, etc, bacon
- flour: use 2 cups of gluten-free cake mix, or use 2 cups granola
- fat: butter, ghee, nut butter, coconut butter, coconut oil, Earth Balance, cheese, bacon fat. Use olive oil if you are going for a savory dessert. (Omit or reduce the amount of fat for a low-fat version.)
- fruit: use one or two or three different types (stone fruits, berries, apples), use one or two or more shapes, sizes, colors
- liquid: water, coconut milk, nut milk, fruit juice
- do you want a cake-like cobbler or a pie-like cobbler? My Peach Cobbler, below, is more pie-like, the batter is cooked yet doesn’t have much of a lift, the batter is smooth and creamy, not lofty or spongey.
If you want a cake-y cobbler, a more biscuit-like lift to the batter, then add 1 to 2 tsp baking powder to the flour mixture. The amount will vary depending on the type of flour you use (i.e. dense coconut flour will require more). Idea for a more cake-like dessert: mix one or two egg whites to the mixture.
Directions
- Melt the fat in a saute pan.
- Put all ingredients in the pan, stir well.
- Cover and cook on medium to medium-low heat for 15-20 minutes, or until the batter is well absorbed and cooked.
For a more crust-like top: after cooking on the stove top put the pan (an oven-safe pan) in the oven on the “broil” setting, uncovered, on the lower rack, for a few minutes.
Serve warm or chilled. Make enough for leftovers, you’ll want them. Will keep in the fridge for 4 days (as usual — in small containers with tight-fitting lid) or in the freezer for 1 month (as usual — double bagged is best for better flavor retention).
Here is my “Stove-top Peach Cobbler w/blueberries & feta cheese,” scroll down to see the recipe.
Here are more images of the uncooked stove-top cobbler:
Here are images of the stove-top cobbler being served:
Stove-top Peach Cobbler w/blueberries and feta cheese
Makes 8 servings
Ingredients
- 2 tbls butter
- 5 peaches, sliced
- 1 cup blueberries, some whole, some sliced
- 1 cup feta cheese crumbles
- 2 cups cake mix
- 2 tsp Chinese 5 spice (or more to taste)
Directions (this is repeat of the method shown above)
- Melt the butter or oil in a saute pan.
- Put all ingredients in the pan, stir well.
- Cover and cook on medium to medium-low heat for 15-20 minutes, or until the batter is well absorbed and cooked.