Let’s be honest: wouldn’t we all eat dessert for breakfast if we could? With this recipe, you totally can and get this – you’ll still feel AMAZING afterwards. This coconut berry cobbler is one of the most delicious, fruity desserts I’ve ever tasted and I’m not exaggerating. This is a light, simple, easy blackberry and strawberry crisp with a coconut, almond, and maple topping. The flavors here are delicate and naturally sweet. There’s no refined sugar in here. The recipe is instead sweetened by a touch of maple syrup and the natural sugars from the berries.
What makes this dish taste so amazing is the very fact that it’s so healthy! That might sound counterintuitive, but you’ll find that if you embrace the natural flavors of your food, butter, oil, and refined sugar just don’t sound that appealing. This recipe is plant-based, gluten-free, and free of refined sugar and can be thrown together even on the busiest of weeknights.
Coconut flour isn’t exactly a traditional berry crisp ingredient, but it totally should be. Confession time: its use here was accident because I was out of almond flour. I was honestly just fooling around in my kitchen one Saturday trying to figure out a way to use the massive amount of strawberries I bought on deal at the store and decided to use what I had on hand – almond flour and coconut flour. The result was mind-blowing! I had my family over when it was first made and it barely survived the afternoon. We all couldn’t stop eating this fantastic dish and I swear there were just crumbs left by the time dinner rolled around.
The cool thing is that instead of feeling sick or depleted after eating this recipe, we actually felt great! That’s the amazing part of eating whole foods recipes with great ingredients – you end up feeling fantastic! Isn’t that the point of eating good foods?
This recipe can be made with either frozen or fresh berries. Both are delicious! You’ll also find that using the combination of almond flour and coconut flour is wonderful here. Coconut flour is very absorbent, so it’s nice to have in moderation for a recipe. I love it here because it helps keep the oats together and absorbs the delicious juices of the fruit. The almond flour binds the oats together and adds a wonderful sweet, delicate flavor to the dish. If you don’t have either coconut flour or almond flour, don’t worry! Just blend extra coconut chips or whole almonds in your food processor to make a fine flour.
3 cups roughly chopped fresh or frozen strawberries
2 cups fresh or frozen blackberries
1 tablespoon cinnamon
1 tablespoon maple syrup (optional)
1 cup thick cut oats
1/3 cups almond flour
1/4 cup coconut flour
1/3 cup coconut chips or shredded coconut
1/3 cup maple syrup
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
A dash of sea salt
Preheat your oven to 400*F
Begin by defrosting your berries if they’re frozen or washing them if they’re fresh. If you’re working with whole strawberries, just roughly slice them so they’re basically quartered. You don’t want fine berry pieces. No need to chop the blackberries for this reason! Once the berries are prepped, but them in a large mixing bowl and stir in the cinnamon and maple syrup if you’d like the recipe to be a little sweeter. Let the mixture sit while you work on the crisp.
Prepping the crisp couldn’t be easier – just add the dry ingredients together into a large bowl and stir.
Now you’re ready to put it all in the oven. Grab a baking dish that’s about 7x10” and first spread the berry mixture evenly on the bottom, followed by the crisp mixture on top. Cover with tin foil and bake for 20 minutes. Remove the foil, then bake for an additional 5-10, then remove from the oven, let sit, and enjoy