This is delicious! Use whatever fruit is in season. Here, I used what was ripe in my backyard--raspberries, sour cherries, and apricots. Top with vanilla frozen yogurt (or for a splurge, vanilla ice cream)

Ingredients
1 cup fresh raspberries
1 cup fresh sour cherries
1 cup fresh apricots
3/4 cup granulated sugar (split in 1/2 cup + 1/4 cup)
1/4 cup + 3 Tbs. brown sugar
1/4 tsp. sea salt
1 tsp. cinnamon (split in 3/4 tsp. + 1/4 tsp)
1 tsp. vanilla
1 cup flour*
1 tsp. baking powder
1 cup low-fat milk
3 Tbs. coconut oil (you could also use canola)
3 Tbs. oatmeal

*For gluten-free, I use a combination of brown rice flour, sweet sorghum flour, and almond meal/flour, mixed with 1/2 tsp. guar gum.

Instructions

1. Preheat oven to 350 degrees.
2. Toss fruit together with 1/2 cup granulated sugar, 1/4 cup brown sugar, salt, 3/4 tsp. cinnamon, and vanilla in medium saucepan. Cook over medium-high heat. Boil for 10 minutes, stirring occasionally.
3. While fruit is boiling, mix flour with baking powder and 1/4 cup granulated sugar in large bowl. Add milk and coconut oil, stirring until combined (don't over-stir--lumpy is good here!)
4. In small bowl, mix together 1/4 tsp. cinnamon, oatmeal, and 3 Tbs. brown sugar.
5. Grease 8x8 baking pan with pan spray. Pour in cobbler batter and top with fruit mixture. Sprinkle with cinnamon/oatmeal mixture.
6. Bake for 35-40 minutes.