This delicious summer dessert can be made with a variety of fruit, for the lowest glycemic load use berries and rhubarb if you like the tartness. Berries are filled with antioxidants and wonderful for fertility and women’s health!
Summer Berry/Rhubarb Cobbler
Filling:
2 cups berries (I used blueberries and strawberries)
2 cups rhubarb (if you do not have this just use more berries, raspberries and blackberries are wonderful in this)
1 1/2 tsp lemon juice
2 Tbsp coconut sap sugar
Generous pinch of salt
1 1/2 Tbsp Arrowroot powder
Topping:
1/2 cup chopped nuts (pecans or walnuts work well)
1 cup almond flour
2 Tbsp coconut flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup coconut sap sugar
2 tbsp butter or coconut oil
-Preheat the oven to 350 degrees. Put the berries and rhubarb in a large mixing bowl with the lemon juice, coconut sap sugar salt, and arrowroot powder and mix well.
-Mix the nuts, flours, cinnamon, salt and coconut sap sugar together in a medium mixing bowl. Cut in the butter or coconut oil with your hands until the mixture begins to form crumbs.
-Pour the fruit filling in to a casserole dish. Crumble the topping evenly over the top. Bake for 20-25 minutes. When the topping is browned and the fruit is bubbling, take out of the oven and allow to cool for a few minutes before serving.
-I used a spoonful of Coco Whip (see pic) on top, yummmm!
