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  • jessielevin

Summer Cobbler (gluten and refined sugar-free, makes about 8 servings)


3/4 cup unsalted butter (1 1/2 sticks)

1 cup blanched almond flour

3/4 cup arrowroot flour, divided

1/3 cup yellow cornmeal

1 1/4 cups coconut sugar, divided

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

3/4 cup buttermilk

2 pounds mixed fresh summer fruit (or use frozen fruit, defrosted)

1/4 cup lemon juice (from about 2 lemons)

  1. Preheat the oven to 350 degrees F.

  2. First make the biscuits: Using the largest holes on a box grater, grate the unsalted butter onto a plate or parchment lined baking sheet. Spread the grated butter into an even layer, and freeze until ready to use.

  3. In a large bowl, combine the almond flour, 1/2 cup arrowroot, cornmeal, 1/4 cup coconut sugar, baking powder, and salt. Whisk to combine, and break up any large clumps with your fingers, as necessary.

  4. Remove the butter from the freezer and add to the flour mixture. Using your fingers, gently combine the butter evenly into the flour, breaking up any large clumps, and doing your best to coat each piece of butter with the flour. Work quickly so the butter doesn't melt. Pour in the buttermilk, and stir until just combined.

  5. Wrap the dough loosely in a piece or two of plastic wrap. Use a rolling pin or your hands to flatten the dough into a 1/4-1/3" thick rectangle-ish shape. This doesn't need to be perfect. Transfer the dough back to the freezer.

  6. For the filling: Prepare the fruit for the filling by removing and pits, seeds, stems or husks, and chop into approximately 3/4-1 inch size pieces. Transfer the fruit to a large bowl.

  7. Add to the fruit the remaining 1 cup coconut sugar, 1/4 cup arrowroot, and lemon juice. Stir until evenly combined, and then transfer everything into a 9x13 inch baking dish, making sure to scoop out any accumulated fruit juices.

  8. Remove the biscuit dough from the freezer, and unwrap from the plastic. Cut the dough into 6-8 even pieces, and place on top of the fruit filling, leaving some space between each biscuit. Transfer the dish to the oven and bake for about 35 minutes, or until the fruit is bubbling and the biscuits are brown.

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