AIP Summer Berry Cobbler

My husband's mother was the first person to show me how to make a real Southern style fruit cobbler; the kind where you bake it in your favorite casserole dish, and serve it hot with a huge dollop of vanilla bean ice cream. She grew up in Texas and Louisiana, so I trust her when it comes to any Southern dish. Knowing it was a special dessert my husband had growing up, I tried to make a paleo version, and came up with this little spin on the classic.

If you have fresh fruit, use that! Frozen fruit was all I had in the house when I whipped this up, but it's also a relief that you can really make this any time of year. Also, I used an 8x8 glass baking dish, so keep in mind if you're making this for a crowd, you will need to double the quantities for a larger yield.

SUMMER BERRY COBBLER (NUT FREE, GLUTEN FREE, EGG FREE, PALEO)

FRUIT

1 10 OZ. BAG ORGANIC FROZEN PEACHES

1 10 OZ. BAG ORGANIC FROZEN BLUEBERRIES 

1 10 OZ. BAG ORGANIC FROZEN RASPBERRIES

1/4 CUP MELTED EXTRA VIRGIN COCONUT OIL

1/4 TSP VANILLAMAX (OR 1 TSP VANILLA EXTRACT)

2 TBSP COCONUT FLOUR

2 TBSP COCONUT PALM SUGAR

CRUMBLY TOPPING

2/3 CUP COCONUT FLOUR

1/3 CUP FINELY SHREDDED UNSWEETENED COCONUT

2 TBSP COCONUT PALM SUGAR

2 TSP MAPLE SYRUP

1 TSP CINNAMON

1. Preheat the oven to 350 degrees F.

2. Combine all of the fruit ingredients in a large bowl, and mix them with a wooden spoon to ensure everything is evenly distributed. 

3. Using a tiny bit of the melted coconut oil, brush it around the baking dish to create a non-sticky barrier. Then, layer the fruit into the dish, making sure to get it into the corners and flatten it down as much as possible.

4. Pop the fruit mixture into the oven to soften for about 20 minutes.

5. Take the bowl from earlier, and add all of the ingredients for the crumbly topping. Mix it with a fork or wooden spoon, something that won't disturb the natural crumbly bits that will begin to stick together. 

6. Remove the fruit from the oven, then sprinkle the crumbly bit on over top. Cover as much of the fruit as possible without squishing the crumbles.

7. Bake it again for another 8-10 minutes, or until the crumbles begin to turn golden.

You can serve this tangy sweet cobbler hot with ice cream, as my mother-in-law does, or room temperature alongside a brunch menu instead of typical fruit salad. Your guests will love it -- even the ones who don't have restrictive diets. 

I served this at a little family gathering, and half of it was gone before I could get a photo of a slice. That's when you know it's a hit! 

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