Mixed Berry Cobbler

I hosted my very first Good Food Cooking Club at home last weekend and I’m happy to say, it exceeded expectations.

Since the first menu dropped on January 1, I’ve had a blast getting to know everyone who has been “at the table”—they’ve been super enthusiastic and very creative with the menu: turning muffins into mini loaves, using the granola for a peanut putter slathered winter squash? Intrigued!

Some people cooked for themselves, some people cooked for friends, and some people cooked for family, but we all cooked for the fun of it. We had guests at the table from all over: Illinois, Hawaii, Canada, West Virginia, Massachusetts, Tennessee, and Washington to name a few.

Here are a few highlights from club members…


 

Yesterday morning, I found a container of leftover berries from the brunch I hosted—purchased NINE days ago!

As you may know, keeping berries fresh, plump, and mold-free in the fridge for 9 days is tough to do. BUT. I had used my favorite preservation trick on them as soon as I unpacked the groceries and as usual, it worked like a charm.

I easily could’ve gotten a few more days out of them, but when I discovered them, my sweet tooth called out “cobbler!”

So, I listened.

In this recipe, I created a crunchy, oat-y topping with mixed nuts and oats, and sweetened only with honey. Try this simple recipe with some Vanilla Nice Cream.

Ingredients:
Crumble Topping
2 tablespoons unrefined coconut oil, plus more for greasing (solid or liquid)
½ cup raw, unsalted almonds, chopped
¼ cup raw, unsalted pecans, chopped
¼ cup raw, unsalted walnuts, chopped
¼ cup rolled oats
¼ cup raw honey
Pinch sea salt

Filling
2 teaspoons arrowroot flour/starch
2 tablespoons raw honey
3 cups mixed berries
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
¼ teaspoon sea salt

Let’s get started.

Preheat the oven to 375°F and lightly grease a 10-inch round, oval, or square baking dish with coconut oil and set aside. In a medium bowl, use a fork to combine the Crumble Topping; set aside.

In a large bowl, sprinkle the arrowroot evenly over the berries and toss with other Filling ingredients until thoroughly coated. 

Fill the baking dish with the fruit mixture and sprinkle evenly with the crumble mixture. Bake for 30 to 35 minutes, until browned and bubbling.

Enjoy!

The February Good Food Cooking Club menu is coming out in a matter of days, join us!

Now I want to hear from YU. Have you joined the Good Food Cooking Club? What are you’re favorite fruits for cobbler? Tell us with some thoughts below.

Leave a Reply

Your email address will not be published.