Yields 6-8
Ingredients
grass-fed butter or coconut oil for greasing
3 cupes organic berries (my fave, blueberries)
6 cups sliced nectarines (1/4 inch thick)
1 tsp cinnamon
¼ cup maple syrup
⅓ tsp almond extract
Topping:
2 cups almond flour
½ tsp good salt like Celtic, Himalayan
½ cup coconut sugar
1/c cup grass-fed butter or coconut oil
Directions:
1. Preheat oven to 375. Grease your 9×13 pan.
2. In a bowl, toss fruit with cinnamon, maple syrup and almond extract. Toss all together gently. Place fruit in baking dish and smoosh it slightly with your hand or fist so it’s level in your pan.
3. Using the blade of a food processor, pulse (one second pulses) the topping 4-6 times. Scrape down work bowl. Give another 2-3 pulses. You want your crumble topping crumbly. Don’t overpulse. Using your hands, distribute crumble topping over fruit.4. Bake cobbler about 20-30 minutes until fruit is bubbling and topping is just beginning to brown. Serve hot, room temp or cold. Serve as is or with a scoop of ice cream and dollops of whipped cream. Another option is to serve with yogurt for breakfast!
Recipe courtesy of Debra Stark