SERVES 8
Ingredients
Blackberry Fruit Filling
6 cups fresh blackberries, (or berry of choice) rinsed
1 tablespoon tapioca flour
в…” cup palm sugar
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
Coconut oil for greasing baking dish
Soft Cookie
1ВЅ cups almond flour
Вј cup plus 2 teaspoon palm sugar
1ВЅ teaspoon baking powder
Вј teaspoon salt
Вѕ cup coconut oil coconut milk, chilled
6 tablespoons coconut oil, melted and slightly cooled
в…› teaspoon ground cinnamon
Preparation
1.В В Adjust the oven racks to the lower-middle and upper-middle positions and preheat the oven to 350В°F. Grease an eight-inch square baking dish with coconut oil and set on a foil-lined rimmed baking sheet (for easy cleanup). Line another rimmed baking sheet with parchment paper.
2.В В Combine all of the filling ingredients in a large bowl. Transfer the fruit filling to the prepared baking dish and cover with foil.
3.В В Whisk the flour, Вј cup of the palm sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, stir the chilled coconut oil, coconut milk, and melted coconut oil together until the coconut oil forms small clumps. Stir the oil-milk mixture into the flour mixture with a rubber spatula until just incorporated and the dough begins to pull away from the sides of the bowl.
4.В В Using a greased quarter-cup measure, scoop and drop eight mounds of dough onto the parchment-lined baking sheet, spaced about one-and-a-half inches apart. Toss the remaining two teaspoons palm sugar with the cinnamon and sprinkle over the cookie tops. Bake the cookies until puffed and lightly browned on the bottom (about 10 minutes). Cookies will be flat and delicately tender.
5.В В Remove the cookies from the oven and set aside. Place the fruit in the oven and bake until it is hot and bubbling and has released its juices (20 to 30 minutes).
6.В В Remove the fruit from the oven, uncover, and stir gently. Arrange the cookies over the top. Let the cobbler cool for 10 minutes before serving.
