Wednesday, July 30, 2014

Summer Fruit and Chickpea Cobbler

One of the best parts about summer has got to be summer fruits.  Juicy, sweet and abundant- they're turning up in everything from slumps to hand pies.  A trip to the Farmers Market yielded a tote full of cherries, blueberries and yellow sugar plums.  Paired with a chickpea flour biscuit they made a cobbler to to rival the magic of a summer's day.

Yes, blueberries, cherries and sugar plums because why stop at just one or two of these glorious summer beauties?  And chick pea flour because it adds a sturdy, moistness that can hold up to all that fruit.  Take it from me, this cobbler was outrageous by itself, but once a scoop of vanilla ice cream was added it totally hit the stratosphere.  And easy, because it's Summertime and the livin' is, well you know...

summer fruit and chickpea cobbler

1 & 1/2 cups blueberries
1 & 1/2 cups pitted and halved cherries
2 cups pitted and quartered plums
1/4 cup raw cane sugar
1/2 teaspoon cinnamon
1/4 teaspoon cardomom
1 to 2 tablespoons cornstarch (depends on how juicy your fruit is- more juice, more cornstarch, use your best judgement)

Mix everything together in a large bowl and set aside.

3/4 cup white whole wheat flour
1/2 cup chickpea flour
1/2 cup raw cane sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup cold, cut up butter
2/3 cup buttermilk

Preheat oven to 375 degrees. In a large bowl whisk together flour, chick pea flour, sugar, baking soda, baking powder, cinnamon and salt.  Cut in the butter until mixture is crumbly.  Add buttermilk and stir with a wooden spoon just to combine.

Pour fruit mixture in an oven proof dish.  Scoop biscuit mixture on top.  Place dish on a cookie sheet.  Bake for 30 to 40 minutes or until fruit is bubbling and biscuit is baked through.  Cool slightly before serving.  Makes 8 to 10 servings.

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  1. Yum, so sumery and so heart-warming!!

  2. Thanks! It really got high praise from everyone who tried it.