4th of July Berry Cobbler

I modified THIS recipe to make the topping for this delicious cobbler. Serve it up with some ice cream or fresh coconut milk whipped cream for a delightful 4th of July treat!

Recipe: 4th of July Berry Cobbler

Filling:

2.5 cups fresh blackberries

2 cups blueberries (I used frozen)

1 TBSP tapioca flour

1 TBSP lemon juice

1/4 cup pure maple syrup or honey

Topping: 

2 cups almond flour

1/4 cup tapioca flour

1/4 tsp salt

1/4 tsp baking soda

1 TBSP pure maple syrup or honey

1 tsp vanilla

1/2 cup coconut oil, melted

1 egg, beaten (optional)

Preheat oven to 350 degrees. In a large bowl, stir together the berries and tapioca flour. Add the lemon juice and syrup or honey and stir until combined. Pour into a 9-inch pie dish and set aside. In a separate bowl, stir together the dry ingredients for the topping. Add the coconut oil and stir, then add the syrup or honey and vanilla and stir until well incorporated. Form dough into a ball and place onto a sheet of parchment paper. Cover with another sheet of parchment paper and gently roll dough into a circle. Peel off top parchment paper, then quickly and carefully place dough-side down onto cobbler filling. Fill in any gaps that may be missing with any dough that may have crumbled off. Cut a slit into the middle of the crust and baste lightly with the beaten egg. Place pie dish onto a baking sheet and bake for 20-25 minutes, until bubbling and crust is golden brown. Let cool for 15 minutes before serving. Enjoy!

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