Berry Cobbler
Berry Cobbler (paleo, gluten free, vegan, dairy free, egg free, nut free)
Summer is starting to wind down and I wanted to soak up the last few weeks of summer, so I made a summertime dessert that I haven’t made in a while, berry cobbler. Years ago I had one of the best berry cobblers in Washington. It was a restaurant that overlooked Lake Washington, it had an amazing view of the lake, and great food. Of course this was back when I was still able to eat out. Normally when I would order dessert at a restaurant it would always be chocolate, but my mom convinced me I had to try their berry cobbler and I am glad I listened! Ever since then I occasionally would want that cobbler, and thought there is no way with all my restrictions now I would be able to replicate it. Well after a few attempts I think I finally got the recipe I have been looking for. Now, that cobbler I had in Washington was about 10 years ago, so I don’t remember if it’s exactly how their’s was, but it doesn’t matter because, this one is everything thing a cobbler should be. It has a little tartness from the berries, a little sweetness from the xylitol or coconut sugar, and a cinnamon butter taste from the crust. It is so easy and quick to make that you could whip it up before that summer barbecue. And unlike the one I had in Washington, it doesn’t have all the sugar, dairy, and gluten in it. So if you have been feeling deprived this summer of those delicious summer desserts, give this one a try.
Details
Desserts, paleo, egg free, dairy free, vegan, gluten free
Ingredients
10 tbsp. cassava flour (I use Otto’s Naturals) https://www.ottosnatural.com
2/3 cup melted vegan butter or coconut oil
1 1/2 tsp. pumpkin pie spice or cinnamon
8 tsp. xylitol or coconut sugar (xylitol is slightly sweeter than coconut sugar so if using coconut sugar add a couple extra tsp.) for crust
1/2 cup xylitol or coconut sugar
1/8 cup arrowroot or tapioca flour
2 cups of fresh berries of choice (make sure to dry them after washing)
Instructions
Preheat oven to 375 degrees.
Combine cassava flour, 8 tsp. of xylitol or coconut sugar, melted butter or coconut oil, and cinnamon or pumpkin spice in a bowl.
In a separate bowl combine berries, 1/2 cup xylitol or coconut sugar, and tapioca flour. Mix well. Check sweetness if using coconut sugar.
Pour berry mixture into an 8x8 brownie pan.
Take some of the crust by the handful and thin out like a pie crust and lay over berry mixture. Repeat until berries are covered evenly with crust.
Bake for 25 minutes or until the crust is slightly golden brown.
Sore in refrigerator after it has cooled. Serve with ice cream of choice, whipped cream, or by itself.
Note: Can add 1/3 cup of chopped nuts or unsweetened shredded coconut to the crust for some crunch.