Nothing says summer like a warm fruity cobbler with vanilla ice cream.
The topping bakes up to golden brown perfection, crispy on the outside and soft and cakey on the inside. It’s the ultimate summer comfort food.
Strawberries are low in sugar, and high in Vitamin C, manganese, and fiber. They are packed with powerful phytonutrients like anthocyanins, quercetin, ellagic acid, and resveratrol that help reduce inflammation and support cognitive and cardiovascular health.
Almond flour is a great healthy swap because it's low in carbs and high in healthy fats and fiber, so it won't spike your blood sugar the way traditional gluten free flours do.
Ingredients
Filling
2 16oz cartons fresh strawberries cut into quarters
1 tsp fresh lemon juice
2 tablespoons arrowroot powder
3 tablespoons coconut sugar
Topping
1 1/2 cups almond flour
1/2 cup arrowroot powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut sugar
1/4 cup + 2 tablespoons coconut oil (solid)
1/3 cup unsweetened almond or coconut milk
1 teaspoon pure vanilla extract
Directions
Preheat oven to 380° F and lightly grease an 8x8 ” baking dish with coconut oil.
In a large bowl, combine strawberries, lemon juice, arrowroot, and sugar. Pour into baking dish and set aside.
In another bowl, combine the almond flour, arrowroot, baking powder, salt, and sugar. Cut the solid coconut oil into the flour mixture until crumbly. Stir in the milk and vanilla until a dough forms.
Scoop out the dough (~1/4 cup), flatten with your hands, and place over the strawberry layer. Bake for 23-25 minutes or until the strawberries are bubbly and topping is golden brown.
Allow to cool for at least 15 minutes
Serve warm topped with ice cream
Enjoy!
Makes 8 servings
Nutritional Info
Calories 202, Total Fat 10g, Saturated Fat 6g, Sodium 82mg, Total Carbohydrate 28g, Dietary Fiber 3g, Total Sugars 15g, Protein 2g