We do love a good cake mug… healthy 5 minute quick cake fix to be more precise! This simple little dessert is based on the concept of a mug cake, but here it’s been given a grown up twist to turn it in to something a whole lot more….within 5 minutes start to finish you’ll have your very own fruit cobbler. You can of course also cook this in the oven using a more traditional approach to give a crisp topping (it just takes longer)
You can use any fruit you wish to form the base of this cobbler, just be aware that the coconut flour is very drying and will suck a lot of the moisture so make sure the fruit layer has a lot of moistness to begin with. The coconut flour provides a great crumbly contrast as you delve in to find the fruit below.
We have used toasted coconut flakes within this mix to enhance the coconut content of this little bake. We think it gives a great chewiness to the texture, but this is not a critical ingredient if you have none or would prefer to omit. Chopped nuts would work well here also, or even go a little crazy and add a tablespoon of cocoa powder to the mix (sub 1 tbs tapioca), teamed up with some red berries that could make a great combo!
Recipe: Coconut Cobbler
½ cup fresh or frozen fruit of choice- chopped into approx. 1cm sized pieces (I used apple)
1 tsp ground chia plus 3 tbs fruit juice or 2 tbs sugar free jam*
¼ cup coconut flour
2 tbs tapioca flour
Scant ½ tsp baking powder
1 tsp ground chia
1-2 tbs coconut sugar (depending on preferred sweetness)
2 tbs coconut oil
2 tbs toasted coconut flakes
Mix the fruit with the chia/juice or jam and spoon into the bottom of a small heat proof dish or mug.
Mix remaining ingredients together rubbing the mixture through your fingers to form a crumbed dough that just holds together- use 1-3 tbs water as necessary to assist. The coconut flakes should be fairly small to flake on top of the cobbler.
Add the dough crumbles to the top of the fruit mixture and sprinkle with cinnamon or vanilla bean if desired.
Microwave for 90 seconds or for a crisp golden top oven bake for up to 15 minutes at 180C.
Note: Coconut flour is very drying which gives a lovely contrast to the cobbler topping as long as you make sure the fruit mixture below is very moist to start with as the coconut flour will steal a lot of the moisture during cooking. Use jam or juice depending upon the nature of the fruit used.
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