Blackberry Cobbler

We have so many HUGE blackberries ripening in our yard! It's so fun!  I have been making this cobbler a LOT lately... originally from Everyday Paleo. I've probably made this recipe over 20 times the last year! It works with every kind of fruit.  I love it with peaches, with a little added ginger.  Or plums, with a little added anise... mmmm.

Blackberry Cobbler

A bowl full of blackberries

cinnamon
honey, to taste, optional (can sub coconut sugar or stevia and a little water)

1 1/2 cups almond flour

2 Tablespoons organic grass-fed butter or expeller pressed coconut oil, melted

1 farm or pastured egg- any size egg will work. I usually use a small one.

1/2 cup chopped nuts, I used pecans

1/3 cup coconut sugar, or sub 1/3 cup sugar sub

NuNaturals Stevia, to taste, optional

1/3 cup gluten free oats, optional- You can sub more nuts

1/2 teaspoon gluten free vanilla extract, optional
1/2 teaspoon cinnamon

1/4 teaspoon sea salt

Pour blackberries in baking dish, drizzle with honey, stevia, and cinnamon to taste, and stir together.  Last time, I used about 1/4 teaspoon NuNaturals stevia, 1 Tablespoon cinnamon, 1-1/2 tablespoons honey for a sweeter cobbler. If your honey is more solid than liquid, you can melt it in a small saucepan.  Today, I melted my honey with some butter, because my backyard blackberries are very tart and not very juicy.

In a medium sized bowl, mix almond flour, melted butter or coconut oil, egg, nuts, coconut sugar, oats, sea salt, and vanilla. Add cinnamon to taste.  Mix well, then use your hands to combine it all together in a dough. Now, if using a small deep dish, you can cover it with the dough as if it were a big cookie.  If it is a wider dish, crumble the topping with your fingers over the berries so it will stretch.  It is okay if there is a little space between crumbles. Bake in pre-heated 350˚F oven for about 35 minutes or until blackberries are bubbly and soft and topping is browned on edges.  if your blackberries are large and not very juicy, and you opted for just stevia- they might not bubble but you want them to be soft.