I love seasonal eating. Fruit is full of flavor and veggies are at their peak. Last week at the farmers market I noticed strawberries coming in. Some vendors weren’t as good as others but this week they should be in full swing. Berries in general are sweet. Usually you can eat them alone or add them in a fruit or even a green salad. I can’t lie and say that I don’t salivate at the sight of the corn syrup laden sugar heavy pies at a bakery. I want it. But all of the processed sugar and dairy wrecks my system. I notice it now more than ever after this latest Whole 30 challenge. When I do treat myself I whip up the cobbler recipe below. It’s a little too much for one person, best served at parties or potlucks. It goes fantastic with homemade coconut vanilla ice cream. And It satisfies the sweet tooth plenty. This recipe is in my head and I can’t tell you where I got it from because I just don’t remember. Enjoy!
3 cup Blackberries, 2 cups Raspberries and 1 cup blueberries
1.5 cup Almond Meal
2 Tbsp Coconut Oil
A few drizzles of Cinnamon Honey (I get mine from Harry’s Honey at Mar Vista Farmers Market, if you like you can use regular raw honey and add your own cinnamon to the cobbler)
Unsweetened Coconut Milk
Preheat oven to 350 degrees Fahrenheit.
Pour the washed berries into a pie pan or pyrex dish.
In a small bowl, mix together the egg, almond meal and coconut oil (and cinnamon). Stir well.
Drizzle a bit of honey over the berries.
By hand, crumble the almond meal mixture over the berries.
Bake for about 35 minutes.
Serve with homemade coconut milk vanilla ice cream or eat it a la mode!