Berry Cobbler
Juicy summer berries with a tender topping made without gluten, grains, or refined sugar make a luscious summer dessert perfect for special dietary needs.
Equipment
- oven-safe skillet or dutch oven or large saucepan and 8" square baking dish
Ingredients
- 4-6 C berries mixed or single type of berry
- 1/4 C arrowroot or cornstarch optional
- 2 T honey or less; optional
- 1/2 lemon
- 1/2 C butter
- 1/2 C coconut flour
- 3 eggs
- 1-2 T honey
- 1 tsp baking soda
- 1 tsp vanilla
- dash salt
Instructions
- If using a stove-to-oven skillet, melt butter first, then transfer butter to mixing bowl and set aside.
- Add berries to skillet. If using starch, mix that into the berries. Add honey and simmer berry mixture, stirring occasionally. If the berries don't have much juice at first, keep the heat low and cover, stirring every minute or so, until the berries release their juices; then remove the cover.
- If using starch: when berries bubble and thicken, remove from heat and stir in lemon juice.If omitting starch: simmer the berries gently for about 10 minutes, then drain the juice or remove the berries to a baking dish without the juices.
- In mixing bowl, add to the melted butter the other topping ingredients--coconut flour, eggs, honey, baking soda, vanilla and dash salt. Mix until smooth.
- For a smooth topping: pour the batter over the berries as soon as it is mixed and smooth out.For a "cobbled" topping: let the batter rest 3-5 minutes until it thickens into something more like a dough, then shape small biscuit shapes and distribute them evenly over the top of the berries.
- Bake 25-30 minutes at 350° F. The cobbler is done when the topping is baked though and golden. (If you don't thicken the berries on the stove first, but stir starch into cold fruit, make sure the filling is bubbling before removing from the oven so that it thickens and sets.)
- Cool at least 20-30 minutes before serving. Top with vanilla ice cream or whipped cream.