Black & Blueberry Cobbler Bars
Another treat we can enjoy all year long, especially in the peak of summer! The tartness from the berries blend so beautifully with the warm notes from the cinnamon and nutmeg crumble laid on top. This is a twisted take on a classic dessert that’s gluten, grain, and dairy-free!
Ingredients:
Filling:
1 cup organic blackberries
1 cup organic blueberries
1/2 lemon’s juice, fresh
2 tbsp honey
2 tbsp tapioca flour/starch
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
Crumble:
1.5 cups walnuts
1/2 cup almond flour
2 tbsp arrowroot flour
2-3 tbsp ground flax seeds (optional)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup coconut sugar
1/4 cup coconut oil, melted and cooled
Directions;
Preheat the oven to 375 degrees and lightly grease an 8x8 baking dish with coconut oil.
Combine all the fillings ingredients (except the berries), mix well, then add the berries. Use a muddler until about 1/2 the berries are mashed up. Transfer this mixture to the prepped pan.
In a food processor or blender, lightly pulse the walnuts, so they are chopped. You can also do this by hand, but this is usually much faster..
Transfer the chopped walnuts to a small bowl, then stir in the almond + arrowroot flours, ground flax (if using), nutmeg, and cinnamon. Gradually add the coconut sugar and melted coconut oil, then stir again. Once no clumps appear in the mixture, pour it on top of the berry filling.
Bake for 26-28 minutes. Broil for an additional 1-2 minutes, for an extra golden-brown finish.
Let this cool for 5-10 minutes, then finish chilling in the fridge uncovered for at least 20 more minutes before slicing into squares (so worth the wait!). Grab a spoon and serve with coconut whip or enjoy this on it’s own! Store leftovers, if any, in the fridge for up to about a week for best results.
