Berry Cobbler
There’s something about a home made berry cobbler that makes me feel all the good of summertime in one simple spoonful. For me it speaks to the slower pace, the long warm days and the joys of spending time with loved ones.
One of the things I encourage my clients to ask themselves and get curious about when it comes to “treats” is “was it worth it”? This simple evaluation tool is really powerful when you’re tying to consistently eat in a way that supports your health and wellness goals. Surprisingly, the answer is to this question is no more often than you may think.
When you take the time to ask yourself if it was worth it and you become clear that your answer is “no” you can move on and forget about it.
Surprisingly, the answer is no more often than you may think it would be.
So… What does this have to do with berry cobbler?
Well, in my world, when it comes to my berry cobbler, my answer is a heck YES!
My mouth is literally watering as I type this up to share with you.
Wanna know what your answer is… then get to it my friend!
A quick note about the gluten free biscuit recipe… these are seriously the real deal. Buttery, flakey and you won’t feel like your settling for second best as is often the case with many gluten free bread products. It’s a recipe I got from Chef James Barry and it won’t let you down. So go ahead and invest in some of the ingredients you may not have in your pantry because you’ll want to make them again. And if you’re a shortcake lover, you can skip the cobbler and go straight there.
Ingredients:
For the berries:
4 ½ cups fresh blueberries
⅓ cup organic coconut sugar, date sugar, maple sugar or raw sugar
1 - 2 tablespoons arrowroot powder
For the dough:
8 tablespoons cold butter, cut into small pieces
⅓ cup millet flour
⅓ cup + ½ cup cassava flour
⅓ cup arrowroot
1 tsp potato starch
1 tsp xantham gum or grass fed gelatin
1 Tlb baking powder
1 tsp baking soda
¼ tsp sea salt
2 - 3 teaspoons organic raw sugar + more for tops (optional. I add this when making biscuits for cobbler and shortcakes but omit when making them as a side to a savory meal like Thanksgiving dinner or chicken pot pie).
¾ cup buttermilk
Method:
Heat the oven to 425 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
To make the dough, combine all the ingredients except the butter and buttermilk. Stir using a whisk to combine. Add the butter into the flour mix, using clean hands or a pastry blender, combine well. Should be a similar consistency to sand or coarse crumbs. Add the buttermilk and gently mix until dough is mixed together. On either parchment paper or a cutting board wrapped in plastic, gather the dough into a thick slab. About the thickness of a ¼ size measuring cup. Dip the measuring cup into some arrowroot and then cut rounds out of the dough. Form any leftovers into a round using your hands.
Put the berries in a 1½-quart gratin or baking dish. Arrange the biscuit patties over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 15 to 20 minutes.
Let cool. Serve warm, with cream to pour on top, whipped cream or vanilla ice cream if desired.
Becoming mindful by asking yourself “is this worth it” is one of the tools that can be a game changer when it comes to sustainability and consistency which is the key to achieving your health and wellness goals.
If you're ready to stop the “sticking with it” struggle, I can help you.
Click here to schedule a free 30 minute discovery call.