So this week end is my Mom’s birthday. I needed an easy dessert that could be taken to the cottage to help celebrate with family! I wanted something summery, that wasn’t a cake. You can use any berries or fruit that are in season. Peaches would be delicious as well!

Rustic Mixed-Berry Cobbler

Berry Layer:
4 cups of berries, blueberry, strawberry, and raspberries. (you can use any of your favourite berry combinations)
Cake Topping:
½ cup coconut sugar
¾ cup of gluten free all-purpose flour
¼ cup coconut flour
1 tsp. baking powder
¼ tap Himalayan salt
3 tablespoons of cold butter, cut into small pieces
½ cup of almond milk (or any milk product that works for your family)
2 tsp. cornstarch
½ organic coconut sugar
½ tsp. cinnamon
¾ cup boiling water
1. Preheat oven to 350F. In a 9×13 pan, layer mixed berries of your choice. If using frozen allow to defrost first.
2. In a bowl mix, gluten free flour, coconut flour, baking powder, salt and sugar together. Using a fork (or your fingers) mix in cold butter until combined evenly. Stir in the almond milk until the mixed. Then spoon the batter over the berries in small chunks. Do not smooth out the chunks, this gives the dish some of its rustic charm.
3. In a small bowl mix up the topping. Sugar, cornstarch and cinnamon. Sprinkle over the cake topping layer. Boil your water, and drizzle over your cake layer, allowing to soak into the berries.
4. Bake for 30 minutes, until your cake topping is a slightly crisp and the juice from the edges is bubbly. Let cool slightly before serving. Best served with vanilla bean coconut ice cream!


Learn more about our Nutritionist Jen Wright here!