Frozen Berry Cobbler with Whole Wheat Flour and Coconut Oil

Most fruit cobblers use fresh fruit but I didn’t feel like going to the store this morning. And since I always have a few bags of frozen fruit in my freezer (mainly for my green smoothies), I decided to go ahead and make a frozen mixed berry cobbler. When I bake I typically use whole wheat flour and it works especially well in this recipe. As a butter substitute I used coconut oil which is a healthy fat and adds just a hint of coconut flavor to the cobbler.


Feel free to experiment with different amounts of sugar, or substituting with honey or agave syrup. I actually used a little Stevia (derived from the stevia plant) and lowered the amount of refined sugar. We ate this for breakfast with coffee, but you could also serve as dessert with a side of vanilla ice cream or a dollop of whipped cream.

Whisk batter until smooth. Pour in pan. Coconut oil will come up the sides.

Sprinkle about a tablespoon of sugar on top.


Frozen Berry Cobbler Recipe

  • 4 tablespoons coconut oil (or melted butter)
  • 3/4 cup whole wheat flour
  • 1/4 cup sugar
  • 1 tablespoon stevia
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 2 cups frozen fruit (any combination of frozen fruit will work)
  • 1 tablespoon sugar, for sprinkling on top

    Heat oven to 350°F.

    Put coconut oil on the bottom of an 8-inch square or 9-inch round pan and set aside (If coconut oil is solid, heat up a little to liquify).

    Whisk flour, sugar, stevia, baking powder and salt in a small bowl. Whisk in milk until smooth, then pour batter into pan. Scatter frozen fruit over top and sprinkle with remaining sugar.

    Bake for about 50 to 60 minutes, until the fruit bubbles and batter is golden brown. Serve warm or at room temperature.

    Total Time: 60-70 minutes
    Yield: Makes 4-6 servings
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  • [check out my Filipino Turon for another great way to cook with coconut oil]

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    8 Responses to “Frozen Berry Cobbler with Whole Wheat Flour and Coconut Oil”

    1. Jessy February 21, 2012 at 10:59 pm #

      So I tried this recipie tonight and followed exactly except I substituted almond flour for wheat, and almond milk for cow’s milk. It never set. It stayed soupy (I even baked longer just in case) It still tastes good, but it’s soupy and the texture is kinda like cream of wheat (almond flour is pretty course)Do you think is it because of the substitutions? I was so dissappointed, my mouth was craving the “bready” stuff!

      • Barb February 21, 2012 at 11:16 pm #

        Sorry to hear it didn’t come out right, but I’m almost positive it’s because of the substitutions. I’ve made this recipe many times and never had this issue.

        Did you follow all of the amounts exactly? If so, then I’m pretty sure it’s because of the almond milk/flour.

    2. Kate April 9, 2012 at 11:43 pm #

      This turned out great!!! I even omitted the sugar, and put agave over the top before baking it!

      • Barb April 9, 2012 at 11:51 pm #

        Wow awesome! How was the consistency with the agave? Want to try this next time myself.

    3. Monica July 22, 2012 at 10:27 pm #

      Turned out great. I was wondering if you could use less coconut oil. I’m really trying to watch my calories.

      • Barb July 23, 2012 at 10:36 am #

        Try cutting the coconut oil by a tablespoon (or even 2) and see how that turns out. I’m sure it will turn out fine, maybe just not as crisp on the edges.

    4. GFitz June 23, 2013 at 10:42 pm #

      I made this tonight with frozen blueberries. I didn’t use any sweetener other than sugar though and it was AWESOME! My husband isn’t a fan or blueberries or any type of fruit cobbler in general, but he ended up eating 2 servings! Thanks for the wonderful recipe!

      • Barb June 24, 2013 at 9:21 am #

        That’s wonderful…I’m so happy your husband enjoyed it too! I like this cobbler because it gets nice and crisp from the sugar on top. I actually made this recipe a few days ago and my husband almost finished the whole thing! Thank you for your comment and hope to see you again soon 🙂

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