Thursday, February 25, 2010

Triple Berry Cobbler

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

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


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


  1. Mmmm, this might be good on pound cake too! I guess I'll just have to try it both ways.

  2. Oooh Mrs. Ed, that sounds yummy. I am working on a lemon blueberry pound cake right now....I may have to try it too!

  3. What did you use for frosting?

  4. I used SCD whipping cream, follow the link in the ingredient list or search this blog for the recipe. Enjoy!