Did you know there are still places where you can pick wild fruit, and it’s actually edible? I sure didn’t, until we found some wild blackberries on a paddleboarding expedition on the Stockton delta. These berries had been hanging out in the freezer for a while so I decided it was time to bake!
This recipe could easily be made with any fruits, fresh or frozen, that you have lying around. You can also make your own almond meal with almonds and a food processor if you’re enterprising like that, but I use Bob’s. Next time I want to serve this with some coconut milk “whipped cream”, not that it wasn’t amazing on its own.
Paleo Blackberry Cobbler
(Adapted from La Petite Maison Verte)
Cooking Time: 30 minutes
Servings: 6 small servings
- 2-3 C blackberries (if frozen, allow to thaw)
- 1/2 tsp cinnamon
- 2 tbsp melted butter
- 1 1/2 C almond flour/meal
- 1 egg
- 1 tbsp honey
Preheat the oven to 350.
Distribute fruit evenly in a medium baking dish and sprinkle with cinnamon.
In a small bowl, combine the remaining ingredients until it makes a thick paste.
Using your fingers, spread the paste, I mean topping, over the fruit. Warning: this part gets messy!
Sprinkle the top with a bit more cinnamon if you want, then bake at 350 for 30 minutes (or until the topping is golden brown). Remove from the oven and allow to cool slightly; serve warm.