Berry Cobbler

HocHoc
edited February 25 in Bulletproof Recipes

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.

Berry Cobbler
Filling
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)

Topping
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.

Comments

  • HocHoc
    edited February 26


    OK, I modified the recipe somewhat, and it came out very good. Here it is as modified:
    Filling
    6 cups mixed blueberries, blackberries and raspberries
    (can substitute up to 1 cup strawberries in place of the other berries)
    ¼ cup Xylitol (or to taste)
    1 Tsp. grass-fed butter or coconut oil, melted
    Juice from ½ lemon
    2 Tbsp. Potato starch (optional)
    Pinch of sea salt (optional)

    Topping
    ¾ cup almond flour (or almond meal)
    ½ cup crushed salted macadamia nuts
    ¼ cup crushed salted almonds
    4 tablespoons erythritol, or equivalent
    ½ cup grass-fed butter or coconut oil, melted
    Pinch of sea salt (optional)

    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.

  • thanks for useful recipe

  • This looks great, will try it this weekend

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