One of my favorite things about the warmer month holidays (Memorial Day and Fourth of July in particular) is my grandmother’s fruit cobbler. There are these huge globs of biscuit on top and the savory biscuit mixed with the sweet fruit is music to my mouth. And also the fact that she calls a cobbler a “cobblah” makes it even that much more endearing. So I decided to take it for a spin.
What you’ll need
- 6 cups blueberries (or any fruit – a combination of berries and fruits also works!)
- 1/2 cup maple syrup
- 1 tbsp arrowroot starch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1.5 cups almond flour
- 1/3 cup coconut sugar
- 1 tsps baking powder
- 1/4 teaspoon salt
- 6 Tablespoons salted butter, melted (or coconut oil)
- 1 egg (or flax egg)
- 1/4 cup almond milk
- 1 tsp vanilla extract
What to do
- Thaw berries if frozen.
- Preheat oven to 350F.
- Mix together berries, maple syrup, arrow root starch, cinnamon and nutmeg and place in bottom of pan. I used an 8×11 pan but a 9×9 also works!
- In a separate bowl, combine almond flour, coconut sugar, baking powder, and salt.
- And combine butter, egg, almond milk and vanilla extract in another bowl.
- Mix wet with dry ingredients together.
- Using a 1/3 cup measuring cup, scoop out batter onto top of berry mixture, forming little biscuits. You should have enough for 6.
- Bake for 40-45 minutes, until biscuits are golden brown on top.
- Let cool for 15 minutes before serving.
- Serves: 6
For single size:
- 2 cup plums (or any fruit)
- 2 tbsp maple syrup
- 1/4 tsp cinnamon
- pinch of sea salt
- 1 tsp arrowroot starch
- 1/4 cup + 1 tbsp almond flour
- 1 tbsp coconut sugar
- 1 tbsp coconut oil
- 1 tbsp almond milk
- Dash vanilla extract
- preheat oven to 350F.
- mix fruit mixture and place in small pan
- in a separate bowl, mix together the cobbler ingredients
- place cobbler dough mixture on top of fruit
- bake for 20 minutes, until cobbler is brown and firm
- top with ice cream