Blackberry Cobbler

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This recipe can be my ode to the sun and/or the summer.

I’ve been baking a lot with almond flour these days and when I saw the beautifully packaged blackberries at Trader Joe’s the other day, I had to buy them and make one of my favorite summer treats.

The sun is out today as I type this and I honestly wish I didn’t eat this entire cobbler in two days, so that I could enjoy some now (this is a true fact..I may or may not regret it).

This year I am actually going to try and be way more deliberate with what I eat. Overall I’m definitely a healthy eater and I need to be very conscious of what all goes into a dish with my digestive issues, but as I enter a new training and race season, I want the food I eat to fuel me and have me healthier and stronger than ever before.

Last year I completed my first Olympic Tri and although I’m taking a break from triathlons this year, I really want to focus on the one event that I can’t quite seem to embrace…running.

That’s right. I’m forcing myself to run…all season long. No bikes. No swimming. Just running.

So far, I’ve signed up for a 10K and a half marathon. I’ll let you know how it all pans out. Training starts this week. Deep breaths!!!

Ingredients:

  • 12 oz organic blackberries
  • 1/4 cup water
  • 4 Tbsp of organic butter or coconut oil (I used a little of both)
  • 3/4 cup almond flour
  • 1 large egg
  • 1 can coconut milk
  • 1/4 cup honey
  • 1 tsp vanilla extract

1. Preheat the oven to 350.
2. In a large saucepan, add blackberries and water. Bring to a boil.
3. While the blackberries are heating, add the butter and/or coconut oil to your baking dish (I used approx. an 8″x8″ corningware dish) and place in the oven.
3. Once the blackberries are boiling, reduce to a simmer and cook for 10 minutes.
4. Meanwhile, mix the almond flour, egg, 3/4 cup of the coconut milk*, honey, and vanilla in a mixing bowl.
5. Remove the baking dish from the oven and pour in the batter, not mixing it with the melted butter and oil.
6. Drain the blackberries and pour evenly on top of the batter.
7. Bake for 25-30 minutes or until the cobbler is browned.

*I mixed the remainder of the coconut milk with the liquid from the blackberries for a drizzle. It was really good and can be saved for a few days to use in smoothies or on oatmeal.

One thought on “Blackberry Cobbler

  1. This sounds amazing! I have been seeing the blackberries and thinking of cobbler too. Thanks for the inspiration.

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