Summer Berries

Summer is in full swing…the sun is shining brightly, the sky is a beautiful blue (well, at least several days throughout the week), and the farmer’s market’s are abundant with fresh produce, fruit, and colorful berries.

On Sundays, I have the pleasure to browse a nearby farmer’s market for fresh fruits & veggies for the week and am always amazed at the wonderful choices and varieties of food I have to choose from.  My mind starts churning quite fast with recipes in my head of what I can prepare when I see the beets, zucchini, snap peas, tomatoes, or salad blends. Oh, and the brightly colored fruit, I can already taste a cobbler when I look at the raspberries, blackberries, strawberries, blueberries, and rhubarb.  A little blend of flours to make a biscuit like topping, a combination of fruits heated up on the stove with a bit of tartness from lemons and a cobbler is in the making.

Here is a wonderful gluten free “Berrylicious Cobbler” recipe I received after assisting a cooking class with Tiffany Pollard (a PCC cooks instructor). I hope you enjoy it as much as I do!

Filling:

  • 5 cups berries, apples and/or pears (rhubarb if you like it a bit more tart)
  • 1/3 cup  agave syrup
  • 3 tablespoons lemon juice
  • 3 to 4 tablespoons arrowroot powder (or kudzu mixed with a tiny bit of water)

Topping:

  • 1 cup gluten free flour (1/3 coconut flour & 2/3 brown rice flour)
  • 1/2 cup almond meal OR gluten free oats
  • 1/4 cup agave syrup
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons organic butter, ghee, or coconut oil
  • 3 tablespoons milk (unsweetened hemp or soy milk works great)
  • 1 beaten egg

Preheat oven to 375. In medium saucepan, heat fruit, agave, lemon juice, & arrowroot powder. Cook until it gets thick (about 10 minutes).

In a mixing bowl, combine the flours, almond meal, agave, baking powder, and salt. Cut in butter until you have small pebble-size bits of butter.

In a small bowl, whisk together milk and egg. Add to the flour mixture and mix.

Pour fruit mixture into an 8 by 8 inch baking dish. Then top the fruit with dollops of the topping mixture, or just crumble it over the top.

Bake 20 to 25 minutes until golden on top. Let cool at least 10 minutes.

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