Almond Flour Blackberry Cobbler
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 9
Ingredients
Filling:
  • 2 tablespoons corn starch or tapioca starch/flour
  • 1/4 cup water, room temperature
  • 16 to 24 ounces blackberries, fresh or frozen
  • 1/2 cup sugar
Topping:
  • 1 1/2 cups (168 grams) almond meal/flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, beaten
Instructions
  1. Preheat oven to 350°F. Line a rimmed baking sheet with foil (to catch spills in case filling bubbles over).
  2. Filling: In a small container, combine the corn starch or tapioca starch and water and stir to combine. In a large saucepan over medium heat, combine blackberries, 1/2 cup sugar, and the starch-water mixture. Heat, stirring occasionally, over medium to medium high heat until the mixture boils. Place the berry mixture in an 8-inch by 8-inch square pan or similar sized casserole dish. Place the pan or casserole dish on the foil-lined baking sheet.
  3. Topping: In a medium bowl whisk together the almond flour, sugar, baking powder, baking soda, and salt. Add the beaten egg and stir until mixture comes together. Drop rounded clumps of dough evenly over the berries, leaving a little space between the clumps. Bake for 20 to 25 minutes or until topping is browned and filling is bubbly.
  4. Serve warm or at room temperature topped with whipped cream or non-dairy whipped topping.
Nutrition Information
Calories: 203; Fat: 9g; Saturated fat: 1g; Carbohydrates: 29g; Sugar: 21g; Sodium: 110mg; Fiber: 6g; Protein: 5g; Cholesterol: 18mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2012/11/13/cobbler-the-next-best-thing-to-pie/