Blackberry Cobbler with Nectarines

While I love munching on blackberries straight from the bush, there is also something utterly comforting about baking them in the oven until bubbly and soft. Combine with some yogurt or ice cream for an easy and delicious dessert!

Course Dessert

Cuisine International

Keyword blackberries, nectarine

Diet Gluten free, Paleo

Prep Time 10

Cook Time 30

Total Time 40

Servings portions

Calories 422

Author Simone

Ingredients

For the filling

400 grams fresh blackberries
2 nectarines pitted and cut into bite-sized pieces
1 tbsp arrowroot starch
3 tbsp maple syrup
2 tbsp fresh lemon juice
1 tsp vanilla extract

For the topping

110 gram almond flour
3 tbsp melted coconut oil
4 tbsp maple syrup
1 tsp ground cinnamon
¼ tsp salt
½ tsp ground cardamom

To serve (optional)

Coconut yogurt
Vanilla yogurt or vanilla ice cream

Metric - Us customary

Instructions

Preheat the oven to 350°F (180°C).
In a large mixing bowl, combine the blackberries, nectarines, arrowroot starch, maple syrup, lemon juice, and vanilla extract. Toss until the fruit is evenly coated.
Transfer the fruit mixture to a 9-inch (22 cm) round baking dish.
In a separate bowl, mix the almond flour, melted coconut oil, maple syrup, cinnamon, salt, and cardamom until a crumbly dough forms.
Spoon the topping over the fruit mixture. It doesn't need to completely cover the fruit, the rustic look is exactly what you're after.
Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling.
Let the cobbler cool for a few minutes before serving. Enjoy warm or cold with coconut yogurt, vanilla yogurt, or a scoop of vanilla ice cream.

Notes

Fresh blackberries work best, but frozen blackberries can also be used without thawing first.
Nectarines can easily be replaced with peaches, plums, or extra blackberries.
Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition