One of my son’s favorite meals is dessert. 🙂 Ok, so maybe dessert isn’t a meal, but he asks if we are going to be able to have dessert at least every other night, and last night I finally figured out how to make the closest thing yet to pie that he can eat: a fruit cobbler.
You can make this recipe with any fruit (or even without fruit if you want it plain), but the blackberries at my local grocery were too big and beautiful to pass up. Using almond flour and adding some eggs, I adapted this recipe to be friendly for the autism diet. If you’re looking for a gluten-free, casein-free, corn-, nut-, and soy-free dessert idea that even a classic meat and potatoes American diet eating husband can enjoy right along with you and the kids, then this is the one for you. It will even fool your next dinner guest with how good it tastes. No one will know it’s also super healthy.
6 Tbsp Ghee (Ghee is clarified butter and does not contain casein. Use Coconut Oil to be dairy free. Coconut oil is an exact 1 to 1 substitute for butter in baking.)
1 1/2 cups Bob’s Red Mill Almond Flour
1/2 cup Zulka Morena Pure Cane Sugar
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup Califia Farms Unsweetened Almond Milk (We use this kind because it’s pure almonds, no sweeteners of any kind)
2 quarts fresh blackberries
1/2 Tbsp vanilla (get corn-free vanilla flavoring, or use one vanilla bean)
How to Make the Cobbler:
Step 1: Preheat the oven to 375 degrees.
Step 2: Melt the ghee or coconut oil in the bottom of the pan. Note: Coconut oil will return to solid quickly at room temperature, so if you are going to use coconut oil here, you will want to wait and melt the coconut oil later in the process (keep reading and I’ll show you where). Alternatively, you can let your Ghee or coconut oil melt in the oven inside your baking dish as the oven pre-heats and proceed to steps 2-6 while that melts.
Step 3: Mix the dry ingredients in a bowl. You can use a mixer, but I did this all just in a bowl with a big wooden spoon. (I was in a hurry! Hungry family to feed).
Step 4: Combine the milk, eggs, and vanilla in a large measuring cup or bowl. Stir it all together, breaking up those eggs, and blending so it’s one liquid.
Step 5: ** If you used coconut oil instead of Ghee, you’ll want to melt that now and pour into the bottom of your baking dish. If you let your pre-heating oven melt the ghee/coconut oil for you, now is the time to remove that from the oven for the next step.
Step 6: Pour in the blackberries right on top of the melted ghee/coconut oil
Step 7: Combine the liquid and dry ingredients. Mix well. Tip: use a pourable Batter Bowl with Spout and the next step is easier.
Step 8: Pour that mixture over the berries. Try to get an even spread across the pan, but it’s ok to have some blackberries poking through the batter.
Step 9: Bake at 375 for 40-45 minutes until golden brown.
Step 10: Serve, Eat, and Enjoy!