Description
Savor the sweetness of fresh blackberries enveloped by a golden biscuit topping in this delightful, gluten-free blackberry cobbler. Ideal for those moments when you want something warm, fresh, and delicious straight out of the oven.
Ingredients
FOR THE BISCUIT
- 1/2 cup almond flour
- 2 tablespoons tapioca flour
- 1 tablespoon tigernut flour (or replace with almond flour if unavailable)
- 1/2 teaspoon baking powder
- 1 tablespoon inulin powder (or alternative powder sweetener)
- 1 tablespoon coconut milk (or your preferred milk)
- 1 tablespoon extra virgin olive oil (or butter)
- pinch of salt
FOR THE BLACKBERRY FILLING
- 1 1/2 cups fresh blackberries, washed and dried
- 2 tablespoons inulin powder or 1 tablespoon granulated allulose (adjust based on sweetness of the blackberries)
- 1 teaspoon tapioca flour
- 1/4 teaspoon Ceylon cinnamon
- 1/4 teaspoon ground coriander (optional)
- 1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Choose a small baking dish with approx. 2-cup capacity.
- Prepare the Biscuit: In a medium-sized bowl, whisk together the almond flour, tapioca flour, tigernut flour, baking powder, salt, and inulin powder. Stir in the olive oil and milk and combine until a cohesive dough forms. Shape into a ball and set aside.
- Prepare the Blackberry Filling: In your chosen baking dish, combine the blackberries, inulin powder or monk fruit, tapioca flour, cinnamon, coriander (if using), and vanilla. Toss gently to ensure even distribution of ingredients.
- Assemble the Cobbler: Split the biscuit dough into smaller pieces (but not too small) and scatter them over the blackberry mixture.
- Bake: Place the dish in the preheated oven and bake for approximately 40 minutes, or until the biscuit topping turns golden brown and the blackberry filling bubbles.
- Serve: Enjoy this cobbler warm. For an extra touch of indulgence, pair with a scoop of your favorite vanilla ice cream.
Notes
Makes 2 generous portions or 4 smaller ones. (For larger gatherings, simply double or triple the quantities.)