Triple Berry Cobbler for 2

My recipes are grain free, refined sugar free and most are dairy free. Sometimes it is just my husband and me at home. I think it can sometimes be hard to find recipes for just two people. What to do when you like crumbles or cobbler’s when you don’t eat grains anymore. I saw that there was one leftover almond poppyseed scone and this recipe just took form in my head. Why not use the scone to be the crumble on top! I love fresh berries in the summertime. It would also work with frozen berries. If you do grains then just take a store bought muffin or scone (maybe even from Starbucks) and use as your crumble. Plus if you are not grain free but someone in your family is you can have it both ways. One way for you one way for them. Enjoy!

1/3 cup blackberries

1/3 cup blueberries

1/3 cup raspberries

1/4 cup coconut sugar

1/8 cup maple syrup

1/8 teaspoon cinnamon

2 teaspoons tapioca flour

1/8 teaspoon lemon zest

1 teaspoon fresh lemon juice

1 leftover Almond Poppyseed scone

1/2 teaspoon coconut oil

Preheat 350 F. Put all the berries into a bowl combine with coconut sugar, maple syrup, lemon juice and lemon zest. Let sit ten minutes. After ten minutes add the tapioca flour and cinnamon. Oil 2 ramekins. Place half the berries in each ramekin. Crumble the Almond Poppyseed scone into a bowl. Sprinkle half of the crumble over each ramekin. Place 1/4 teaspoon of coconut oil on top of the sprinkle in the center of each ramekin. Bake 15 -20 minutes. The top should get lightly brown. Remove from oven and let cool. Can be eaten with Keto Soft Serve Vanilla Ice Cream or top with whipped cream or whipped coconut cream.




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