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Small Batch Cherry Berry Cobbler a la mode {grain-free}

bowls of berry cobbler with ice cream and gold spoons

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This Cherry Berry Cobbler is the perfect small batch dessert for four. Made grain-free and paleo-friendly, topped with almond flour biscuits and best served with ice cream.

Ingredients

Scale

Fruit Filling

  • 3/4 cup pitted and halved cherries
  • 3/4 cup quartered strawberries
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh blueberries
  • 1 TBSP granulated sugar (coconut, brown, cane, beet, etc)
  • 2 TBSP tapioca flour

Grain-Free Biscuits

  • 2/3 cup blanched almond flour (not almond meal)
  • 1 TBSP tapioca flour
  • 2 TBSP cold butter, cubed into small pieces
  • 2 TBS cold milk or cream (I used cashew milk)

Ice Cream Topping

  • 1 pint Julie’s Organic Classic Vanilla

Instructions

  1. Preheat oven to 375ºF and grease 8″ cast iron skillet (or similar size baking dish) with butter or oil; set aside.
  2. Make the fruit filling: In a medium bowl combine berries and sprinkle with sugar and tapioca flour; gently toss to combine and set aside.
  3. Make the biscuit topping: In a medium bowl combine whisk together almond flour and tapioca flour; work in cold butter with pastry blender or two forks, using hands to work in at the end. Pour milk 1 tablespoon at a time, mixing with fork until fully combined. Dough should be slightly wet but not crumbly.
  4. Transfer fruit filling to bottom of greased dish, then drop biscuits onto top of fruit, evenly spacing them.
  5. Bake for 18-22 minutes, or until fruit is bubbly and biscuits are lightly golden. Mine took 20 minutes in convenction toaster oven. 
  6. Allow cobbler to cool before evenly dividing into four servings. Top with a scoop of Julie’s Organic Classic Vanilla. Enjoy!

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