Vegan blueberry, cherry, and sugar plum cobbler

Thursday felt like it was one thousand degrees.  And I am not exaggerating.  Summer weather can easily get on my nerves....but then I remember all the delicious fruit it brings and I change my mind!  I made a super yummy and surprisingly healthy cobbler!  So, celebrate the fact that were back to two-digit degree weather by making this incredible cobbler!

This recipe was taken from Joy the Baker and modified slightly.  Check her out, she's awesome. 

This is why this is a healthy cobbler:

One: It's vegan.  Which means no butter, only 2 tablespoons of oil.  That's right, no butter. 

Two: Whole wheat flour.  And only a bit of it.

Three:  Maple syrup.  A highly underrated sweetener, it has less calories and higher concentration of minerals than honey. 

Four:  It's topped with Grape Nuts which is a natural cereal made with whole grain-wheat and barley.  

Five: It's delicious and super easy to make. 

First, remove all of the pits from the fruit.  You can choose any combination of fruit that you'd like.  If you are going to use cherries, don't be silly like me and invest in a cherry pitter.  It'll save you a lot of time...trust me. 

Put all of the fruit in a bowl with the rest of the wet ingredients, the lime zest, and the grated ginger.  Let it macerate and render juices while you prepare the dry ingredients. 

Prepare the topping and mix a couple tablespoons of it with the filling. 

Put the rest of the topping over the filling and on a baking sheet (this will make clean up so much easier).  Bake at 350 for about 30 minutes or until bubbly.  Let it cool, and enjoy!

This dessert is good warm but also delicious the next day cold!  (keep it in the fridge)

Ingredients: 

Filling

Mix all of this together before making the topping and take some liberty with the measurements....try it and adjust to taste.

1 1/2 cups cherries cut into fourths

1 1/2 cups blueberries

1 1/2 cups diced sugar plums

2 tablespoons whole wheat flour

1/2 teaspoon cinnamon

a big pinch of nutmeg, ground ginger

zest of one lime

1 tablespoon of grated fresh ginger

1/4 cup pure maple syrup

Topping

1 1/2 cup grape nuts 

1/3 cup whole wheat flour

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon salt

2 Tablespoons canola oil

2 Tablespoons honey

1 teaspoon vanilla

1 Tablespoon water