The time is middle September and I'm not quite ready to give up the last of summer's bounty. To celebrate yesterday's Harvest full moon, and before my plate goes completely to the amber tones of fall (Macintosh apples, pumpkins, butternut squash), I made a "Late Summer Fruit Cobbler".
I experimented with steel cut oats (health benefits here) to try to get these healthy grains into my diet. When cooked, they can have a consistency similar to brown rice.
Late Summer Fruit Cobbler
3 green apples
1 peach
10 oz blueberries
1 c. steel cut oats
1/4 raw sugar
1 1/4 c. almond milk
1/2 stick butter
2 T apple pie spice mix
Pour oats and milk into deep dish pie plate. Wash all fruit. Core and cut apples into roughly 1" cubes, then place in pie dish. Core and cut the peach into 1" cubes. Layer peaches over apples in pie plate, and top with blueberries.
Preheat oven to 350 F. Pour sugar over fruit evenly. Cube butter and layer over fruit. Sprinkle spice mixture on top.
Bake for 1 hour. Let cool for at least 15 before enjoying.
Preheat oven to 350 F. Pour sugar over fruit evenly. Cube butter and layer over fruit. Sprinkle spice mixture on top.
Bake for 1 hour. Let cool for at least 15 before enjoying.
Wrote by
Rachel Quimby
