This is one of my favorite recipes in this chapter. I love the variation on a cobbler, using a chocolate cakelike topping over saucy cooked berries. It’s heavenly. And don’t forget about the Whipped Coconut Cream.
Prep time 20 minutes
11/2 pounds (680 g) frozen mixed berries
2/3 cup (100 g) coconut sugar, divided
1/2 cup (64 g) plus 1 tablespoon tapioca flour, divided
1/4 teaspoon cinnamon
1 cup (96 g) blanched almond flour
1/4 cup (23 g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup (103 g) palm shortening
2 tablespoons sliced or slivered almonds
2 tablespoons (19 g) chopped dark 70% cacao chocolate
Whipped Coconut Cream, for serving
1 Place the frozen berries in a 4-quart (3.8 liter) slow cooker. If there are large strawberries in the mixture, cut them in half or in quarters. Sprinkle the berries with 1/3 cup (50 g) of the coconut sugar, 1 tablespoon tapioca flour, and the cinnamon. Give it a stir to coat the berries well.
2 In the work bowl of a food processor, combine the other 1/3 cup (50 g) coconut sugar, 1/2 cup (64 g) tapioca flour, almond flour, cocoa powder, baking soda, and salt. Pulse several times to mix well. Add the shortening and pulse until the mixture resembles wet sand. Add the egg, and pulse until a dough forms and wedges itself onto one side of the bowl.
3 Carefully remove the dough from the work bowl, avoiding the mixing blade. Break the dough into 1-inch (2.5 cm) pieces and scatter them over the berries in the slow cooker. Sprinkle the almonds and the chopped chocolate on top.
4 Cover and cook on high for 3 to 31/2 hours. The dough on top of the cobbler should be fairly firm around the edges and slightly soft in the center, and the berries should be hot and bubbling around the edges of the cooker.
5 Turn off the cooker, remove the lid, and let the cobbler sit and cool for 15 minutes, to allow the juices to settle and thicken.
6 Serve with Whipped Coconut Cream.