Karen
3/26/2018
7:25:49 PM | |  | |
Crumble Berry Cobbler
Preheat oven to 375.
- Wash and prepare berries. I chose raspberries and blackberries because they’re low in sugar. The blackberries are best cut in half. Sweeten the fruit with stevia to taste. Put this mixture in the bottom of a pie plate.
- Prepare the crumble topping. Sift one cup of almond flour into a bowl.
- Add a half stick of European butter or you could use one fourth cup of coconut oil if you’d rather.
- Use your fingers to crumble the butter and flour together, and then sprinkle crumble mixture on top of berries.
- Bake at 375 until golden brown.
Now it's time to prepare the whipped topping!
Several hours earlier, place one can of coconut milk (not cream) in the fridge. After several hours, take out the can and open it. You will see a solid mass on top. This goes down about halfway, and there’s a watery coconut liquid under it. The trick is to get it out without sloshing the coconut water, all over the kitchen.
The easiest way is to use a knife and just cut it out carefully in pieces and put it in a bowl. Let it sit a little while so it will get soft enough to whip.
Using a whisk, beat it until you can get the lumps out. Add a little of the coconut water intermittently until it looks smooth.
Now add three tablespoons of coconut oil, one tablespoon at a time and continue to beat with the whisk. You need to wait until the coconut oil is room temperature or liquid. If you use it when it’s solid, your whipped topping will look a little grainy (like mine in the pic)...but it will still taste good.
Sweeten to taste with liquid stevia and add some vanilla and cinnamon to round out the flavor.
Spread on top of the cooled off cobbler and top with pecans, if desired.
Enjoy!
Love Karen
P.S. This was as good as it looked. |
