I have a favorite cookbook that I use all the time. You’ve heard me talk about it before. It’s called Everyday Paleo by Sarah Fragoso. I’ve only had it for a year and it’s already dog-eared, water marked and stained. It has great recipes that I don’t feel guilty eating because they’re paleo and the bonus is that they taste fantastic. I have many favorites from this cook book but today I want to share the Berry Cobbler recipe. With the unofficial start to summer last weekend it’s time to break out dishes like this. For us here in the Northeast, strawberry season is just around the corner to be followed by all the other delicious berries. Having grown up in the Midwest in a family and community of bakers I sometimes miss delectable desserts like cobbler but not anymore. With this delicious recipe I feel like I’m indulging in a very guilty pleasure. I hope you enjoy it. You could also make this with blueberries, blackberries, raspberries, strawberries, a mixture of berries, peaches or apples or frozen berries like I did since fresh aren’t yet in season. Here is a link to her blog with the recipe.
Berry Good Cobbler
3 cups fresh or frozen blackberries (I used 1 package of frozen organic blackberries and 1 package of frozen mixed berries which was slightly more than 3 cups) (or other fruit of your choice)
1 ½ cups almond meal
2 Tbsp coconut oil
2 Tbsp cinnamon
Drizzle of raw organic honey or maple syrup
Unsweetened coconut milk
Pre-heat the oven to 350 degrees
Pour the blackberries into a pie pan.
In small bowl, mix together the egg, almond meal, and coconut oil and shake in the cinnamon. Stir well until the mixture starts to crumble. If you wish, drizzle a bit of raw organic honey on top of the blackberries.
By hand, evenly crumble the almond meal mixture on top of the blackberries and bake in your preheated oven for 35 minutes.
Serve in bowls with cold coconut milk poured over the top.
You should check out the book.