Seasonal. Simple. Scrumptious. Forever gluten-free!

Follow me on
Summer Cobbler (Gluten-free. Grain-free. Dairy-free)

Summer Cobbler (Gluten-free. Grain-free. Dairy-free)

Makes four to six servings


For the cobbler batter

  • 2 whole eggs
  • 1/3 cup of your choice milk
  • 1/3 cup coconut nectar, or maple syrup
  • 1.25 cups of almond flour 
  • 1/4 cup of coconut flour
  • 1 teaspoon gf vanilla extract
  • 1/2 teaspoon baking powder

For the fruit filling

  • 2 pounds of your choice fruit (about 4.5 cups), peeled and sliced (frozen is fine)
  • 3/4 cup of unrefined organic coconut sugar
  • 1/4 cup of potato starch, or tapioca starch
  • 1 teaspoon lavender petals (optional)
  • 1 teaspoon ground cinnamon

How To

  1. Preheat oven to 325 degrees. Prepare cobbler molds or baking dish by lightly greasing. 

  1. For the cobbler topping: In a large bowl, beat eggs for 1 minute. Add milk, coconut nectar, vanilla, flours, and baking soda. Whisk to combine. Set aside to prepare fruit filling.

  1. For the fruit filling: In a large bowl, mix the fruit with lavender pods, coconut sugar, starch, and cinnamon. Stir to combine ingredients.

  1. Spoon fruit filling into molds or baking dish. Use a large spoon to dollop the batter onto the fruit. 

  1. Bake for 25 minutes. Remove from oven. Serve with fresh cream or scoops of vanilla ice cream.