Paleo Summer Berry Cobbler

Summer is upon us and so are outdoor gatherings, BBQ's and delicious berries. Local farmer's markets are a great place to pick up organic berries, which means you won't be taking in more environmental toxins. Toxins breakdown our immune system, inhibit proper detoxification and affect our hormonal balance. My Paleo Summer Berry Cobbler is a healthy, grain-free dessert made for all gatherings. Top with my Whipped Coconut Cream recipe or house made whipped cream.

Serves 6

Ingredients

• 2 c. fresh organic blueberries (12 ounces)

• 2 c. fresh organic raspberries (18 ounces) 

• 1 c. fresh organic strawberries, halved, or quartered if large 

• 1/2 c. plus 2 T. granulated monk fruit, stevia, erythritol, split in recipe

• 3 T. tapioca flour

• 2 T. lemon juice, fresh

• 1 1/2 c. almond flour

• 1 large egg

• 1 t. vanilla extract

• 2 T. granulated erythritol, monk fruit, stevia

• 1 stick butter, softened

• 3/4 c. chopped walnuts (optional)

  Directions

• Preheat oven to 375° F.

• Place berries in a 10-10.5″ cast iron skillet and toss with sweetener, lemon juice, tapioca flour.

• In a medium bowl mix together the butter, sweetener, sea salt, egg, and vanilla until combined.

• Add in the flour and nuts and mix until a dough forms.

• Spread the dough on top of the berries.

• Bake the cobbler for 20-25 minutes or until the top is golden brown and the berries are bubbling around the edges.

• Serve plain or with my Whipped Coconut Cream or homemade whipped cream.