This recipe is a yummy crumbly treat and the perfect excuse to try baking with almond flour and coconut oil. You will be amazed how good this is alone or coupled with tofutti ice cream. It was a huge hit with my friends that aren't vegan.
Step 1: Making the Almond Four Mixture
1/2 cup sugar ( you can use Xylitol if you'd like)
3 cups Almond Flour
1 tsp baking powder
1/4 cup coconut
1 cup virgin coconut oil, solid (NOT melted)
Preheat oven to 375 degrees. Lightly coat a 8" square inch baking dish with coconut oil or cooking spray. Line the bottom with parchment paper.
Stir together 1/2 cup sugar, almond flour, baking powder, and coconut. Stir in coconut oil. Press half of dough into pan.
Step 2: Making the Blackberry Mixture
12 oz blackberries (about 2.5 cups)
1 tablespoon lemon juice
1 tablespoon sugar ( again, Xylitol if you'd like)
In a bowl toss berries with tablespoon sugar and lemon juice. Pour over dough.
Step 3: Finishing Up the Cobbler
Crumble remaining dough over top. Bake for 40 minutes until top is golden brown.