A lower-carb alternative to a classic family recipe
This recipe is a fantastic alternative for a healthier dessert. A light and fluffy dream.
Growing up, my mom and granny made the most delicious fruit cobbler for many of our family gatherings. It’s a cherished memory and is still one of my favorite desserts. I decided to work on a modified alternative that was still as good but more paleo and low-carb friendly. I finally found the sweet spot with this recipe! (I can’t even lie and say it was rough work doing all the testing to perfect it 🙂
There are two main styles of cobbler. One is the “crumble,” which I’m not a big fan of. Another type, which I much prefer, has a thicker and more bready style of crust. This recipe falls into the second camp. It is similar to a biscuit, but moister, a little more towards a bread pudding.
My favorite fruit for it is plum. The contrast of the slightly tart with the sweet is off the charts good. I use fresh plums when they are in season. It also works well with peaches. Strawberry/rhubarb or cherries are another favorite. Fresh fruit always works well, but frozen works just fine too.
5 servings – Prep time: 15 minutes. Cook Time: 40 minutes.
½ cup cassava flour
½ cup almond flour
¾ cup coconut milk
1 egg (optional, gives more rise & sponginess, use full cup coconut milk if not used)
½ cup sugar (coconut sugar or cane sugar)
6 Tbsp. butter (¾ stick, grass-fed preferable – coconut oil can be used as alternative)
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
1 Tbsp. maple syrup
2 tsp. vanilla
2 cups cut fruit (Fresh or frozen. My favorites are: plums, peaches, tart cherries, or strawberry/rhubarb combo)
Topping: 1 small can coconut cream (whip it up as directed on the can)
In a skillet or pan, bring 2 cups cut fruit, butter, maple syrup and 1 teaspoon vanilla to a gentle, bubbling boil until fruit is softened (will be rather juicy by the end). Whisk together dry ingredients. Mix in coconut milk, egg and second teaspoon of vanilla. Pour fruit into a 10-inch (approx.) ceramic or glass baking dish. Pour the batter evenly over softened fruit mixture.
Cook at 350 degrees until done, about 40-50 minutes. Top should be lightly golden brown (the breading will remain partly moist internally, however).
Special notes: 1. Double ingredients for more servings. 2. You can substitute any gluten free flour for the cassava or almond.