Fruit of the day cobbler uses locally grown or frozen produce through the seasons

Why call this Fruit of the Day Cobbler? Because you can use any seasonal or farm stand fruit you love. Try apples and pears in the fall and strawberries with rhubarb in the spring.

Serve the warm cobbler with low-fat frozen yogurt or light ice cream spooned over the top.

You can also try sliced peaches, pears or apples, a mixture of sliced peaches and blueberries, a mixture of sliced apples and dried cranberries, a mixture of blueberries, blackberries, strawberries and raspberries.

Fruit of the Day Cobbler

Makes 8 servings

4 cups (1 L) fresh OR frozen fruit, partially thawed if frozen

1/3 cup plus 2 tbsp (80 plus 30 mL) sugar, divided

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) ground cinnamon

1/4 tsp (1 mL) salt

1/4 cup (60 mL) butter, softened slightly

1 large egg

1 tsp (5 mL) vanilla extract

1/4 cup (60 mL) milk

1/2 cup (125 mL) chopped whole natural almonds

2 cups (500 mL) low-fat frozen yogurt (optional)

Preheat oven to 350 F (180 C). Arrange fruit in the bottom of a baking dish.

Sprinkle 2 tbsp (30 mL) of the sugar over fruit. Set aside. In a medium bowl, combine flour, baking soda, cinnamon and salt. Mix together with a fork and set aside.

In a mixing bowl, beat together butter and remaining 1/3 cup (80 mL) sugar until blended and smooth. Beat in egg and vanilla. Beat in half of the flour mixture. Beat in milk. Beat in remaining flour mixture and almonds.

Drop spoonfuls of the batter on top of the fruit, leaving a 1/2-inch (1.2-cm) border all around the edge of the dish to leave room for expansion.

Bake for 40 to 45 minutes until top is golden brown and fruit is tender and bubbly. Let cool 5 to 10 minutes before serving with frozen yogurt, if desired.

Approximate nutrition per serving: 225 calories, 10 g fat, 4 g protein, 32 g carbohydrates, 2 g fibre

Almond Board of California