My doctor just told me that I should increase my consumption of berries, so I came up with the following recipe that I can have for dessert after dinner. Note that I use an optional tablespoon of potato starch, which seems to be a good way to thicken the cobbler, and also to get some resistant starch into my diet. If the Almonds scare you, you can substitute ground Macadamia nuts in the topping.
6 cups mixed blueberries, blackberries and raspberries
(can substitute up to 1 cup strawberries in place of the other berries)
½ cup Xylitol (or to taste)
1 Tbsp. grass-fed butter or coconut oil, melted
Juice from ½ lemon
1 Tbsp. Potato starch (optional)
Pinch of sea salt (optional)
½ cup almond flour (or almond meal)
½ cup crushed salted almonds
4 tablespoons erythritol, or equivalent
½ cup grass-fed butter or coconut oil, melted
Drizzle lemon juice and salt over berries. Mix potato starch and Xylitol, and toss with berries. Drizzle butter/coconut oil over berries and put into 2-quart baking dish, at least 2" deep.
For topping: Mix all ingredients and sprinkle over fruit.
Bake at 375 degrees until fruit is bubbling and crust is browning, about 35 minutes.