One of the joys of summer is eating wholesome fresh fruit, and how better to enjoy it than with a nice fluffy pastry topping and a dollop of cultured cream on top?
This recipe works with any type of fruit or berry, or even canned fruit during the winter. By using a little cultured milk in the crust and topping it with another cultured dairy product, you have a double dose of probiotic goodness!
- 6 cups fruit, enough to fill a 9x12-inch baking pan about halfway. Use any combination of fresh, frozen, or preserved fruit:
- 2 cups all-purpose flour (or gluten-free almond blend flour or blanched almond meal)
- 1½ teaspoons double-acting baking powder
- 1 teaspoon salt
- 1 tablespoon sugar or 1 packet stevia powder
- ¼ cup butter
- 1 cup yogurt, milk kefir or buttermilk
- Preheat oven to 450ºF
- Wash and cut up fruit. If frozen, thaw and drain. If preserved, drain.
- Mix all dry ingredients together.
- Cut the butter into chunks and add to flour. Mix in with a pastry cutter or a fork, until the mixture is uniformly crumbly.
- Add yogurt; stir into the mixture with a fork until completely moist. Dough should be soft and loose. Add more yogurt if necessary.
- Spoon dough on top of fruit mixture, spread gently to cover the fruit. Sprinkle with a little cinnamon.
- Bake 20 minutes or until the dough is lightly browned.
Need a Topping for Fruit Cobbler?