Summer Lovin’ Happened so Fast with this Paleo Summer Strawberry Cobbler
How many of your are excited that this is my first recipe not involving chocolate?! I know! Are you just as shocked as I am?! I really want to tell you the inspiration behind this fruit-filled blog post is simply that strawberries and blueberries are in season. Yay! And since they are my favorite fruits I really wanted to make you something fresh, berry-esque, and give you a reason to hit up your local Farmer’s Market. This is all true of course…But, you know me too well. Who are we trying to kid? It’s really because one of my friends straight came up to me on a mission and snapped, “You know there are people in the world who don’t like chocolate right?” What?…Seriously?…I’d heard a rumor once or twice that some such mythical creatures exist in the far reaches of the earth but to have someone actually *gasp* point it out to me!? AS IF! It was a slap in the face. I know, can you believe the nerve of some people?
Just so you know if you are one of those people (weirdos) who don’t like chocolate, then this recipe is for you my friend! I am seriously excited about berries being in season though and now I have a homework assignment for you guys! Wait…come back…it’s not math I promise. All you have to do is go hit up your local Farmer’s Market this weekend! You would be amazed at the things you find. Buy some berries then make this recipe! And be happy I made you something not chocolate.
Bottom – Strawberry Cobbler Filling
2 pounds of organic strawberries (cut and hulled) and/or organic blueberries
2 tablespoons fresh squeezed lemon juice
2 tablespoons raw honey or pure maple syrup
1. Put all the ingredients in a sauce pan on low heat for 5 minutes and stir until combined. This step is just to get everything mixed together, you don’t really want to cook the berries at this time since they will cook when the cobbler goes in the oven.
2. Remove the berries and use a serving spoon to line the bottom of a 9-10 inch cast iron skillet with them. Set aside and make your dough. There will be some extra juice so if you want to leave the liquid in or remove it, it’s totally up to you and your personal preference. I ended up using some paper towels to blot some but not all of the excess liquid.
Top – Strawberry Cobbler Crust
2 cups sifted blanched almond flour
1/2 cup coconut flour
2 tablespoon coconut palm sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
a few dashes cinnamon
1/2 cup grass-fed butter (cold)
1/2 cup organic palm shortening
3 organic cage-free eggs (2 for the dough and one for the egg wash)
1/2 cup canned coconut milk, full fat (room temperature)
2 teaspoon apple cider vinegar
1. Preheat oven to 350 F.
2. Add the almond flour, coconut flour, coconut palm sugar, baking soda, baking powder, salt, and cinnamon to a food processor and pulse a few times just to combine the ingredients.
3. Now add the cold butter to the food processor, I just chopped mine up into cubes. Mix until you have a mixture resembling bread crumbs.
4. Then add the organic palm shortening, 2 eggs, coconut milk, apple cider vinegar to the dough and pulse again until combined. You should now how something resembling dough. (I hope.)
5. Now it’s time to top your berry filled cast iron skillet. Grab a hunk of your dough and pat it into a biscuit like circle that’s about 2-3 inches in diameter and about 1/2 of an inch thick, it doesn’t have to be perfect, and place it on top of the berries in the pan. I ended up putting one in the middle and then just working around that center piece. Repeat this process until you have used all your dough to cover the berries.
6. Use a basting brush to apply an egg wash on top of the dough. To make the egg wash whisk together an egg and 1 Tbs. of water in a small bowl until well combined.
7. Sprinkle the sliced almonds on top and bake in the oven for 35-40 minutes or until golden brown. Let cool. Eat as is or top with some coconut milk ice cream or even a nice berry compote drizzled on top! It’s your cobbler, do what you want!
You could try and sub coconut oil for the grass-fed butter and/or organic palm shortening, however since it’s not cold it might thin out and greasify (yes that’s a very technical baking term) your dough a little. If you use it to replace either/or then I would use maybe 1/4 cup. If you end up using the coconut oil as a substitute for both of them, I would only use about 3/4 cup, maybe even 1/2 cup total.
So Non-Chocoholics, does this meet your approval or what? Do I still sound bitter? Just kidding, I actually had a great time making this recipe and was very happy with how it came out. Even Mama Brad liked it who we had over for dinner. I served this for dessert and she took all the leftovers home! It’s the least I could do since every time she invites us over for dinner she says, “What can you eat again?” Anyway I really hope you have a good time at the Farmer’s Market (No I haven’t forgotten your homework assignment yet!) and enjoy this recipe! The cobbler dough is soooo tasty combined with all the berry flavors, yummo! It still could have used some chocolate though. What? Until next time my rare species of anti-chocolates, what do you want to see made Paleo that’s not chocolate?