This weekend I went raspberry-picking for the very first time with my friend, Chrissie, and her two little boys. What fun we had! We set out early in the morning to avoid the summer heat and picked pints and pints of red and black raspberries, laughing at our dark berry-stained hands.
I knew the berries would only last so long, so I thought turning a few pints into a delicious cobbler was the perfect way to enjoy them for dessert. Plus cobblers are very simple – just berries and a quick crumble topping.
- 2 pints mixed berries (I used red and black raspberries)
- 3/4 cup almond flour
- 2/3 cup rolled oats
- 2 T whole wheat flour
- 2 T honey
- 2 T coconut oil or butter, melted
- 1 t vanilla
- 1 t cinnamon
- dash of nutmeg
Grease a 10-inch pie plate (or you can use a 9″ square pan – I just think pie plates are prettier!) with coconut oil or butter.
Mix up your berries and spread them evenly in the greased pan.
In a separate bowl, combine the remaining ingredients with a spoon, making a nice moist crumble.
Sprinkle the top of the berries with the crumble topping.
Bake at 375 for 35 minutes, or until the crumble topping is nice and browned. I put my pie plate on a baking sheet, just in case the berries decided to bubble over!
Let the cobbler cool for at least 20-30 minutes before serving.
Top this summer treat with freshly whipped cream or a scoop of vanilla ice cream and enjoy!