Munchie Monday: Berry Cobbler Show Down

Remember a week or so ago I posted a recipe for Wildberry Cobbler?  In that post I said there was another recipe I wanted to try and have a little showdown at high noon between the two.

The First Cobbler

The First Cobbler

The new Cobbler

The new Cobbler






I made the new recipe on Wednesday evening as a surprise “Congrats-on-Starting-Your-Research-Hubster-I-Love-You!” Cobbler.  The first one, you may recall, was more traditional with the biscuit/cake/bread “topping”; this cobbler’s topping is more reminiscent of apple crisp.  This cobbler is also healthier as it uses less butter and uses honey in place of sugar.  I know, still sugary, but at least it isn’t so processed and refined.

The recipe that I am about to share is my adaptations of this one from Thank Your Body.  At the end I will let you know which cobbler came out victorious according to Will and I.



  • 2/3 cup oat flour
  • 1 1/2 cup rolled oats
  • 3/4 cup nuts (I used almonds)
  • 5 Tbsp butter (I used margarine)
  • 1/2 cup honey

***I ended up going back and mixing up some extra topping, so above is about double what the original calls for.

Berry Filling:

  • 1/4  cup honey
  • 2 tsp cinnamon
  • 3 – 4 cups of berries (mine included ½ cup of sliced fresh peach that was going to go bad in the fridge)

Berry Cobbler - 2 Berry Cobbler - 6




  1. Preheat oven to 350°
  2. In a food processor or blender, combine all the dry ingredients for the crumble top (I had to use my coffee grinder to blend the nuts and oats first…).  Cut in the butter and honey and set aside. If you have a food processor I imagine you could dumb in all the ingredients and just give them a whirl.Berry Cobbler - 4 Berry Cobbler - 1

    This is what love looks like in our house, actually what it really looks like is the disheveled flour-covered girl behind the camera lol

    This is what love looks like in our house, actually what it really looks like is the disheveled flour-covered girl behind the camera lol

  3. In a bowl, combine honey and cinnamon.  Add fruit and stir well to coat.  Put filling in a lightly oiled 8 x 8″ baking pan or pie plate. Berry Cobbler - 5
  4. Crumble topping ingredients over the top.
  5. Bake for 20 – 30 minutes or until fruit is tender and topping is browned. 
  6. Remove from oven and let cool a little bit (you still want it to be warm when you eat it).
  7. Serve with vanilla ice cream!cobbler (1) 20130717_215813 (1)



This is really up to personal taste and texture preferences.

If you recall, the first cobbler had too much cake and too little berries.  This second one was almost the inverse, but the ratio was not quite as off.  The ratio on the second one is easier to play around with too.  So Cobbler No. 2 is the winner in this category.

The topping on Cobbler No. 2 is bomb! It has the flavor of an apple crisp topping, but because you grind everything up, it  has a more biscuit like texture. So Cobbler No. 2 won in that category as well.

For the filling, the only change I would make is to cook the berries on the stove for a while first so that they break down a bit.  The only reason for that is because Will nor I like to bite into a whole blueberry.

Also, this cobbler is a little healthier than the other one, BUT it’s still cobbler. and it’s still topped with ice cream, so I think that point is negligible. lol.

The overall winner for us it this Cobbler, Cobbler No. 2.   Please, try them both and let me know which one wins for you!

You May Also Like: 

What Love Looks Like

What Love Looks Like

The First Wild Berry Cobbler

The First Wild Berry Cobbler

super spinach smoothie

super spinach smoothie


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