This is a perfect desert when you have fruit that is just past its prime. I found organic blackberries, strawberries, nectarines, and blueberries that were marked down at the grocery store. $1.00 for the lot! I came home with my find, washed the fruit, and made this cobbler for our Father’s Day desert. Be creative, cobblers are very forgiving. Add your favorite fruits, or simply use one fruit to make your cobbler.
1 1/2 Cups Fresh Blueberries
1 1/2 Cups Fresh Blackberries
1 Cup Fresh Strawberries (cut into pieces)
2 tablespoons Maple Syrup
1 Tablespoon Tapioca Flour
2 teaspoons Ground Cinnamon
2 teaspoons Ground Ginger
1/4 teaspoon Ground Cloves
Topping for Cobbler:
1/2 Cup Blanched Almond Flour
1/2 Cup Tapioca Flour
2 teaspoons Baking Powder
1/4 Milk of choice
1/4 Cup Butter or Coconut Oil (melted)
3 teaspoons Vanilla Extract
2 Tablespoons Coconut Sugar (plus about a tablespoon to sprinkle on top)
Wash, dry and cut fruit (if necessary)
Preheat the oven to 350°F.
Grease a baking dish (I used an old oval Corning Ware, but you can also use a 9×13) with pastured butter or coconut oil and set on a baking sheet.
In a bowl, combine the blackberries, blueberries, strawberries, maple syrup, tapioca flour, ginger and cinnamon.
Stir gently to combine the fruit, or use your hands to combine.
Pour the fruit into the prepared baking dish.
In a medium sized bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, milk, vanilla, and coconut sugar, mixing until the mixture is smooth.
Place blobs of the mixture on top of the fruit and smooth with a greased spatula or greased hands until the majority of the fruit is covered.
Sprinkle the top with a little coconut sugar.
Place the baking dish on the baking sheet and bake for 35 minutes or until the topping is lightly browned.
Cool for at least 15 minutes before serving.
Serve plain, with a drizzle of heavy cream, or a scoop of ice cream.