this mixed berry cobbler really hit the spot. i let it reheat in the sun for a few hours while we chatted and lingered over dinner at my parents house. the extra time in the heat with a lid on rendered the normally crisp top a little soft, which ticked me off a little. -until i realized that i reminded me of a yummy pudding, then i was ok with it. we had mammoth sized slices with vanilla ice cream, and it was really amazing.
the top of this cobbler tends to be quite crisp, unless you leave the lid on after baking. it is quite delicious and cakey, with a big hit of almond. the purple juice from the berries bubbles up the sides and peek through the crust top.
as i mentioned in my previous post, i have been foraging for berries lately, mulberries around town and blackberries in my own backyard. i also stocked up on blueberries and black raspberries from a local farm. i prefer sugary tasting berries for eating raw, and sweet-tart berries for cooking. if you think your berries aren’t quite tart enough to stand out in a baked good, simply add a tbsp of lemon juice per 2 cups of berries to play up the flavor of the berries without making them taste like lemon.
we ate the whole dish, in one sitting, so if you have more than 6 people double the recipe and use a larger dish. i mean it. big portions of this thing are the way you want to go. this dish is way easy to pull off, and is super healthy. bake these all summer to celebrate the tasty fruits and berries that are everywhere for the next few months.
mixed berry cobbler
3 cups washed berries- i used blueberries, mulberries, black raspberries, and blackberries
2 cups almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup honey
1/4 cup butter, soft
drop of almond extract
3 tbsp flax-meal whisked with 9 tbsp warm water, allowed to plump up for 5 minutes
1 tbsp apple cider vinegar (to be added last)
method: begin by macerating berries for a few hours, or overnight, by mashing half of them and stirring really well. sprinkle a little sugar or honey over, even a tbsp will do. i let them sit overnight on the counter top to release juices and self-sweeten. this also allows the pectin to activate properly come baking time, so the juice thickens a little when the berries get hot. now is a fine time to add a little lemon juice if you wish.
preheat oven to 350f. grease an 8×8 glass dish. pour the berries in., reserving a few berries for the top if you wish.
whisk the almond flour, salt, and baking soda in a bowl.
separately, whisk together butter, honey, and extract.
mix wet and dry ingredients together, stirring in the flax egg. once well combined, quickly stir in cider vinegar.
pour batter onto berries, spreading up to the edges.
bake for 40 minutes, or until batter is set on top. this happens to vary in my house, sometimes taking 50 minutes.
cool uncovered before serving.
enjoy the bounty of delicious berries the summer has given us!