This Apple and Lingonberry Cobbler with Pine Nuts is a rustic dessert that marries the sweet softness of apples with the tart burst of lingonberries, all tucked beneath a golden whole wheat crust. Infused with cardamom and enriched with pine nuts and oats, this warm and comforting dish is perfect for autumn evenings or festive tables. Whether served on its own or topped with Greek yogurt or ice cream, this cobbler is a celebration of seasonal, homestyle baking.
Why You’ll Love This Recipe
This cobbler brings together contrasting yet harmonious textures and flavors: the juicy, spiced fruit filling bubbles beneath a slightly crisp and tender topping. The use of whole wheat flour and oats lends a nutty depth, while pine nuts add a delightful crunch. Lightly sweetened with natural alternatives like honey or Jerusalem artichoke syrup, it feels indulgent without being overly rich. Best of all, it comes together quickly and is easily adaptable for a variety of dietary needs.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fruit Filling
- lingonberries (fresh or frozen)
- apples, peeled and chopped
- honey, Jerusalem artichoke syrup, or sweetener of choice
- cornstarch
- ground cardamom
For the Topping
- whole wheat flour
- pine nuts (divided)
- rolled oats
- baking powder
- brown sugar
- salt
- cold unsalted butter, cubed
- cold kefir or buttermilk
directions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish.
- Prepare the fruit filling: In a bowl, combine the lingonberries, chopped apples, honey or syrup, cornstarch, and cardamom. Mix well to coat the fruit evenly. Pour the mixture into the prepared baking dish.
- Make the topping: In a separate bowl, stir together the flour, 20g pine nuts, oats, baking powder, brown sugar, and salt.
- Add the cubed cold butter and use your fingers or a pastry cutter to blend it into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the kefir or buttermilk and stir gently until just combined—do not overmix.
- Drop spoonfuls of the topping over the fruit filling, leaving some gaps to allow the fruit to bubble through while baking.
- Sprinkle the remaining 20g of pine nuts over the top.
- Bake for 30–35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- Let the cobbler cool slightly before serving. It is delicious warm, especially with a spoonful of Greek yogurt or vanilla ice cream.
Servings and timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: Approximately 260 kcal per serving
Variations
- Berry Swaps: If lingonberries are unavailable, try cranberries or red currants for a similarly tart result.
- Spice Options: Substitute cardamom with cinnamon, ginger, or allspice for a different flavor profile.
- Vegan Version: Use plant-based butter and a non-dairy kefir or yogurt alternative.
- Nut-Free: Omit the pine nuts or replace them with sunflower seeds for a nut-free version.
- Extra Texture: Add chopped walnuts or almonds to the topping for additional crunch.
storage/reheating
Storage:
Store leftovers covered in the refrigerator for up to 3 days.
Reheating:
Warm individual portions in the microwave for about 30 seconds or reheat the entire dish in a 325°F (160°C) oven for 10–15 minutes until warmed through.
FAQs
Can I use frozen lingonberries?
Yes, frozen lingonberries work well and do not need to be thawed before baking.
What type of apples should I use?
Firm, slightly tart varieties like Granny Smith, Honeycrisp, or Braeburn are ideal for maintaining structure and balancing the lingonberries.
Can I make this cobbler ahead of time?
Yes, you can assemble it a few hours in advance and refrigerate before baking. Bake just before serving for best results.
What can I use instead of kefir?
Buttermilk or plain yogurt (thinned with a bit of milk) are excellent substitutes.
Is this dessert overly sweet?
No, it has a balanced sweetness from natural sweeteners and fruit, making it less sugary than traditional cobblers.
Can I make this gluten-free?
Yes, use a gluten-free all-purpose flour blend and certified gluten-free oats.
How do I prevent the topping from becoming soggy?
Leave some gaps in the topping to allow steam to escape and ensure a crisp finish.
Can I double this recipe?
Absolutely. Use a larger baking dish and extend the baking time slightly, checking for bubbling fruit and golden topping.
What does cardamom add to the flavor?
Cardamom adds a subtle warmth and floral-spice note that pairs beautifully with the fruit.
Is this cobbler suitable for breakfast?
Yes, with its moderate sweetness and wholesome ingredients, it can be enjoyed as a breakfast or brunch treat.
Conclusion
The Apple and Lingonberry Cobbler with Pine Nuts is a cozy, nourishing dessert that beautifully showcases seasonal fruit with a Nordic-inspired touch. It’s easy to prepare, customizable, and offers a perfect balance of tartness, sweetness, and nutty crunch. Whether enjoyed on a crisp fall evening or served during a festive gathering, this cobbler is sure to warm hearts and palates alike.
Apple and Lingonberry Cobbler with Pine Nuts
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy, rustic cobbler featuring tart lingonberries and sweet apples, topped with a golden whole wheat crust enriched with oats and pine nuts—perfect for autumn evenings or festive gatherings.
Ingredients
- 300g lingonberries (fresh or frozen)
- 300g apples, peeled and chopped
- 30g honey, Jerusalem artichoke syrup, or sweetener of choice
- 1/2 tbsp cornstarch
- 1 tsp ground cardamom
- 65g whole wheat flour
- 20g pine nuts (plus 20g for topping)
- 15g rolled oats
- 1 1/2 tsp baking powder
- 25g brown sugar
- 1/8 tsp salt
- 25g cold unsalted butter, cubed
- 125g cold kefir or buttermilk
Instructions
- Preheat oven to 375°F (190°C) and grease a small baking dish.
- In a bowl, mix lingonberries, chopped apples, honey or syrup, cornstarch, and cardamom. Stir well and pour into the prepared baking dish.
- In another bowl, combine flour, 20g pine nuts, oats, baking powder, brown sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add kefir or buttermilk and stir until just combined.
- Drop spoonfuls of batter over the fruit mixture, leaving gaps for the filling to show through.
- Sprinkle the remaining 20g pine nuts on top.
- Bake for 30–35 minutes until golden and bubbling.
- Let cool slightly before serving. Serve warm with Greek yogurt or vanilla ice cream if desired.
Notes
- You can substitute kefir with buttermilk or plain yogurt.
- Use frozen lingonberries straight from the freezer—no need to thaw.
- For a sweeter version, increase the sweetener slightly based on your taste.
- Store leftovers in the fridge and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Nordic
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
