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All Fruit Cobbler - No refined sugar added

Categories: Cobblers

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I prefer to make this with the best of what I find at the market in the peak of summer. A few apricots, plums for sure, blackberries that I pick in my yard or raspberries from a friend's. In other words, mix and match! Do not be too constrained by a recipe, use it as a guideline.


  • 3 tbsp. fruit juice concentrate
  • 7 c. fruit , such as plums, apricots, blackberries and raspberries
  • 1 tsp. lemon zest
  • 2/3 c. fruit juice concentrate
  • 3/4 tsp. Rumford Cornstarch
  • 1 1/4 c. all-purpose flour
  • 1 c. quick cooking rolled oats
  • 3/4 c. Wheat Germ
  • 1/4 tsp. salt
  • 1/2 c. butter cold and cut into bits


Preheat the oven to 350 degrees F. You will need a 9 x 13 inch glass baking dish. Gently mix the 3 Tbsp. fruit juice concentrate, fruit, lemon zest and Rumford Cornstarch until the cornstarch has dissolved.

Spoon this into the baking dish. Mix together the flour, oats, wheat germ and salt. Cut in 5 Tbsp. of the butter till the mixture resembles coarse crumbs. Stir in the 2/3 c. fruit juice concentrate with a fork.

Toss it evenly over the fruit and dot the top with the remaining 3 Tbsp. of butter. Bake for about 35 to 40 minutes. The streusel should be golden brown and the fruit bubbling and somewhat thickened.

Yield 24 bars. Recipe by Mani Niall.