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Um, guys? I am REALLY crazy about this recipe for Mixed Berry Cobbler! I couldn’t even wait to tell you about it!
It took a few tries to get everything just right, but once I finally did, I realized how dangerous it is for me, because I could probably sit and eat an entire pan by myself. It is SO GOOD! Of course, that would completely defeat the purpose of a dessert turned healthy, right? Thankfully, the serving sizes are plenty big enough to feel satisfied and full, without the threat of dumping syndrome.
That’s the thing I love about my bariatric friendly desserts — they make me feel energized and NOT sick, sweaty, dizzy, and sleepy, like any normal dessert would.
Just saying that to you makes me want to “healthy up” every dessert I can think of.
…. You know what?
The thing I like the best about this recipe is that you can sub pretty much any fruit in here you like!
Why not try just all blueberries? Strawberries and rhubarb? Peaches and raspberries?
Tips for Making This Mixed Berry Cobbler a Bariatric Friendly Recipe:
I recently realized that anyone reading my recipes might wonder why I use such odd ingredients. I hope these tips help clear up any questions you might have regarding these ingredients. If not, please feel free to ask questions in the comments!
- In lieu of sugar, I use this coconut palm sugar, which is derived from the sap of the coconut tree flower. It is very low on the glycemic index, and it is low in fructose, which is the sugar that quickly converts to fat. Agave and high fructose corn syrup have the highest amounts of fructose, so I don’t ever use them.
- No flour here, making this recipe gluten-free! Instead of flour, I use this almond flour, which is blanched and ground very fine, and it is soooo delicious! I love almond flour! I also added in some coconut flour to lighten the texture just a bit. This is the coconut flour I use.
- I also won’t use cornstarch, so instead, I use this arrowroot powder to thicken the syrup. Arrowroot is awesome as a thickening agent in stews, sauces, syrups, etc.
- Hey, you wanna add a scoop of protein powder to this, just to bump up the nutrients? Why not! This is a great protein powder for baking. It mixes in super easy and is awesome for bariatric patients.
So give it a try and let me know what you think in the comments below!
Mixed Berry Cobbler (Paleo, Gluten-Free)
- 1/2 cup coconut sugar
- 3 Tbsp butter melted
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/4 tsp salt
- 1 egg beaten
- 1/2 cup coconut sugar
- 3 Tbsp arrowroot powder
- 1/4 tsp cinnamon
- 1 cup water
- 3 cups berries fresh or frozen; I used one cup each of raspberries, blueberries, and blackberries
- Preheat oven 375 degrees F, and grease an 8″X8″ baking dish with oil of your choice (I used coconut oil).
- In a mixing bowl, beat coconut sugar and melted butter until creamed together.
- Add almond flour, coconut flour, salt. Mix together.
- Mix in egg.
- In a large saucepan, over medium-high heat, mix sugar, arrowroot powder, cinnamon, and water.
- Whisk constantly until it comes to a boil. As soon as it starts to boil it will thicken incredibly quickly. When it reaches that stage, which is the consistency of caramel sauce, remove from heat.
- Add berries into the sauce pot and with a large spoon, stir to combine.
- Pour berries mixture into the greased baking dish and use the back of the spoon to spread it out evenly into the dish.
- With the topping, drop the topping by the spoonful onto the fruit. You won’t want it connected all together like a pie crust, but you can still flatten them out and lay them out next to each other in a random pattern over the fruit.
- Bake at 375 degrees F for 25 to 30 minutes until the topping is nice and crusty!
- Serve warm.