Mixed Berry Cobbler
Mixed Berry Cobbler
This Week’s Conversation Starter: Ask each person at your table to share some of the little-known knowledge they’ve learned along life’s path.
GF No-Sugar-Added Summer Berry Cobbler
- 1 cup almond flour
- ½ cup tapioca flour
- 2 tablespoons coconut flour
- 2 tablespoons Lakanto brown sugar, coconut sugar or turbinado sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons coconut oil, chilled
- 1 whole egg plus1 egg white*
- 2 teaspoons vanilla extract
- 5 cups mixed fresh berries
- zest of 1 lemon
- 2-3 tablespoons lemon juice
- 2 tablespoons tapioca starch
- 1/2 cup Lakanto sugar, Swerve or coconut sugar
- 1/4 teaspoon ground cinnamon
First Make the Biscuits:
- Preheat the oven to 350°F
- In a large bowl combine the almond flour, tapioca starch, coconut flour, Lakanto brown sugar, baking powder, and salt.
- Rub the cold coconut oil into the dry ingredients until you’ve reached the texture of coarse breadcrumbs.
- Add in the egg, egg white, and vanilla. Using your wooden spoon or your hands, bring the dough together into a ball. Once the dough has come together set aside to make the filling.
- In a large bowl combine the mixed berries, lemon zest, and juice, tapioca starch, sugar, and cinnamon. Gently fold everything together until the lemon juice, sugar ,and tapioca starch have formed a sauce, coating the berries.
- Transfer the berries to a 9-inch cast iron pan or casserole dish of your choice.
- Press the dough into one even layer, about 3/4 inch thick. Using a biscuit cutter, cut out 6 rounds and place them on top of the berries.
- Loosely cover the cast iron pan with foil then bake for 20 minutes. After 20 minutes, remove the foil and bake for another 20-25 minutes uncovered, until the biscuits are golden brown and the berries are burst and have formed a shiny sauce.
- Remove from the oven and allow to cool just slightly before serving with vanilla ice cream!
- Cover and store leftover cobbler in the fridge for up to 3-4 days.
*2 flax eggs or 1/3 cup unsweetened apple sauce can be used in place of the egg in this recipe
Olivia Crouppen is a Los Angeles-based holistic chef & culinary producer. Olivia view’s food as an expression of culture and also believes that the way we eat and the way we communicate about food relates to how we view and communicate with ourselves. Utilizing this unique perspective on the intersection of food, society, and the body, Olivia strives to elevate healthy eating and its surrounding discussion into an artform. Her unique culinary style combines bold multicultural flavors with nutrient-dense ingredients, to create dishes that are nourishing to the body and mind. With a focus on mindful eating, Olivia’s is passionate about breaking the rules of dogmatic dietary restriction. By cooking without the use of any gluten, dairy or refined sugar, her recipes provide a sense of “food freedom.” The result is bright, flavorful and energizing meals that truly feed you from the inside out.