Summer Fruits Breakfast Cobbler

Recipe by Educational Chef Angela Oyesiku 
Demonstrated at Decatur Farmers Market on June 9, 2018

Ingredients

• Topping
  • Market:
    • 2/3 cup pecans, medium chop from Pearson Family Farm ($14/bag)
  • Pantry:
    • 1/3 cup light brown sugar, packed
    • 1 1/4 cup old fashioned rolled oats
    • 1 1/4 cup all purpose flour
    • 1 tsp nutmeg
    • 1 tsp cinnamon
    • 1 tablespoons chia seed flour
    • 10 tablespoons coconut oil
    • 2 tablespoons almond milk or another dairy substitute
  • Filling:
    • Market
      • 5 ripe peaches, sliced Pearson Family Farm ($7/bag)
      • 3/4 cup blueberries Mealor Family Garden ($7/pint)
      • 1 pint blackberries Mealor Family Garden ($7/pint)
      • 4 oz Mixed Fruit Jam Dragon Fly Design Studios ($5/jar)
    • Pantry
      • 4 tablespoons chia seed flour
      • 1 teaspoon ground ginger
      • Zest of one lemon
      • Juice of one lemon
      • 1 teaspoon vanilla extract
        

 Directions

1. In a Dutch oven, combine peaches, blueberries, blackberries (about 6 to 8 cups of mixed fruits), 4 tablespoons chia flour, cinnamon, lemon zest, lemon juice and vanilla. Mix well to coat the fruits evenly. Set aside.2. Make the topping: In a medium size bowl combine flour, oats, 1 tablespoon chia seed flour, jam and salt. Add the coconut oil. Mix until the texture is coarse. Add the nondairy milk and mix until the dough comes together a bit more.3. Spoon the topping onto the filling in the Dutch oven and spread evenly. Cover and cook over medium high heat for about 10 minutes. When the cobbler is done, the fruit will bubble around the edges and the topping will look light and fluffy.Serve the breakfast cobbler warm and enjoy.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.