When you think of romantic Valentine’s Day meals, the words “low-fat” and “vegan” probably don’t spring right to mind. But they might after you try this luscious dessert, designed to feed your romantic spirit without wrecking your diet. The perfect follow-up to a candle-lit dinner, this cobbler contains 4 different fresh fruits–and heart-healthy oats as well.
Fruit Medley Cobbler
I adapted this from a recipe in the Café Chimes Cookbook, a book so little known that, until recently, Amazon had the author’s name spelled wrong! But it has some great ideas and recipes, so maybe its popularity will grow.
Ingredients
- 1 cup blackberries or blueberries
- 2 apples, sliced
- 1 cup strawberries, sliced
- 1 medium banana, sliced
- 1/2 cup raisins
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 1/4 cup walnuts, chopped
- 1/3 cup applesauce
- 1/4 cup turbinado sugar
- 1/4 cup whole wheat or gluten-free flour
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon allspice
Instructions
- Preheat oven to 325 F. Mix the fruits together with the maple syrup and vanilla and spread evenly in an oiled 8×8-inch baking dish. Sprinkle with walnuts.
- Combine the applesauce and sugar; then add the flour, oats, and spices. Mix well, and spread the mixture gently over the fruit. Bake for 25-30 minutes. Serve warm.
Preparation time: 10 minute(s) | Cooking time: 30 minute(s)
Number of servings (yield): 6
This dessert has 258 Calories, 4 grams of fat, and 6 grams of fiber. You can cut the calories even further by eliminating the walnuts or raisins, but why? It’s Valentine’s Day–and walnuts are good for you!
In the mood for something more decadent? Stay tuned for Valentine’s Dessert #2. Here’s a hint: Nothing says love like chocolate!
Cathrine De Danann
June 16, 2010 at 11:36 pmDear Susan,
It is through your website that I have found my transition to a vegan effortless, and very enjoyable. Your recipes are wonderful, creative and delicious, and they have reignited my interest (and taste) in cooking.
Thank you so much.
Cathrine DD from Australia
Karena
August 8, 2011 at 4:29 amI changed up the fruit in this, using the blackberries my boys picked down the road and some fresh peaches from the farmers market, but left the topping as is. My guys (husband and two young boys) went absolutely ape over this! I was worried my husband would complain because he’s used to a topping with lots of butter, but not one negative utterance. Thanks for the winner, Susan! You’re helping me put my entire family on the whole foods vegan path!
SusanV
August 8, 2011 at 7:54 amI’m so glad to hear that! And blackberries and peaches sound like a great combo!
Stephanie
July 5, 2012 at 8:34 amGoing to make this today with a different medley of fruit–peaches, raspberries, blueberries and an apple. Appears to be about 3.5 ish c. of fruit, is that correct? Thanks so much for the work you do on your website. It is a comfort to have “you” there as a resource time and time again.
Susan Voisin
July 5, 2012 at 8:39 amThanks for the kind words, Stephanie! Yes, I would estimate 3 1/2 to 4 1/2 cups of fruit. But it’s a very forgiving recipe, so don’t worry about exact amounts.
Emma wanes
February 2, 2013 at 8:07 pmMany of your recipes, like this one, call for whole wheat flour. Can I just use regular flour?
Susan Voisin
February 2, 2013 at 8:51 pmIt won’t make a difference in this recipe, but in baked goods it can be tricky to use white flour where whole wheat is called for because they need different amounts of moisture. But feel free to substitute in this one.