This is a very easy and warm dessert on a cold evening, and it uses frozen berries available year round. Today it reminded me Spring is on the way.
Triple Berry Cobbler, SCD
Ingredients:
1- 10 oz package frozen blackberries
1- 10 oz package frozen raspberries
1- 10 oz package frozen blueberries
1/2 tsp. xanthan gum (substitute 1-2 tsp. coconut flour if on SCD)
1/2 tsp. cinnamon
2 T. lemon juice
2 tsp. vanilla
1-2 T. honey
1 recipe Master Crumb Topping Mix
SCD Whipped Cream
Method:
1. Combine berries, xanthan gum, cinnamon, lemon juice, vanilla and honey in a 2 quart glass bowl until thoroughly combined.
2. Sprinkle Crumb Topping Mix over the berries breaking up any large clumps.
3. Bake at 350 degrees for 30-40 minutes. The topping should be browned.
4. Garnish with whipped cream. Makes 10-12 servings
Mmmm, this might be good on pound cake too! I guess I'll just have to try it both ways.
ReplyDeleteOooh Mrs. Ed, that sounds yummy. I am working on a lemon blueberry pound cake right now....I may have to try it too!
ReplyDeleteWhat did you use for frosting?
ReplyDeleteI used SCD whipping cream, follow the link in the ingredient list or search this blog for the recipe. Enjoy!
ReplyDelete