Recipe: Upside-Down Nectarine Berry Cobbler
2 cups almond flour
1/4 cup tapioca flour or arrowroot starch
1/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
1/4 cup pure maple syrup or honey
1 tsp vanilla
3 nectarines, cut into bite size pieces (I used fresh)
2 cups blackberries (I used frozen)
1/4 cup pure maple syrup or honey (you could use less depending on how sweet your fruit is)
dash of salt
dash of cinnamon
Preheat oven to 350 degrees. Add all filling ingredients to a saucepan and cook over medium heat for 7-8 minutes, until bubbling. Meanwhile, mix all crust ingredients until combined, then form into a ball and place on a sheet of parchment paper. Put another piece of parchment paper on top and with a rolling pin, roll out into a thin crust. Take off top piece of parchment, and slide the crust (with the bottom piece of parchment) into a 9-inch round pan. Pour in filling, being careful to strain off liquid, and then fold crust over (it will crumble–that’s ok, just crumble it on top of the filling):
Bake in oven for 30-35 minutes, until bits of crust are turning golden brown and filling is bubbling. Carefully flip upside down into a glass dish and let cool for a few minutes before serving.
Note: You could simplify this recipe by avoiding the “upside-down” part and just doing it in a regular baking dish if desired.