We are growing blueberries, blackberries, strawberries, raspberries and black currant in our summer garden. Inspired by our garden and the berries we are getting from our CSA, I decided to try a paleo friendly berry cobbler recipe.
- 3 cups of berries
- 1 farm-fresh egg
- 1 1/2 cups of almond flour
- 2 tablespoons of coconut oil
- cinnamon to taste
- 1/4 cup wild honey
- raw whipped cream
Preheat the oven to 350F. Pour the berries in a pie pan and drizzle honey on top. Greasing the pan is not necessary. In a bowl, add flour, egg, and oil. Mix with your hand. At first, this seems very wet but after a few minutes the flour absorbs the moisture and it becomes tacky and dough like. Add cinnamon to the dough and fold in again. Keep adding the cinnamon until the taste comes through with the raw dough. Crumble the mixture on top of the berries.
Place the plan in the oven for 35 minutes. Once cooked, serve in bowls with whipped cream. This serves about 6 people.
This tastes great. The cinnamon and honey add a hint of sweetness and enhance the taste of the berries. The taste of the crumble crust adds a taste and texture that compliments the dessert. We both enjoyed this. We can see adding mixed berries, cherries, peaches and maybe apples in the future.
Give this one a try!