Cobbler is one of the easiest ways to transform fruit into a decadent dessert. And thanks to Anya Kassoff’s cookbook just lively Our cobblers are as beautiful as they are simple.
do you want:
For the filling:
1½ teaspoons coconut oil, for greasing
1½ pounds fresh sweet cherries, pitted
2 tablespoons of coconut sugar
1 tablespoon arrowroot powder
1 teaspoon vanilla extract
For the crumble topping:
1 cup rolled oats
¾ cup almond flour
¼ cup raw almonds, chopped
1 teaspoon baking powder
⅛ teaspoon salt
¼ cup maple syrup
¼ cup coconut oil, cold
what do you do:
1. To make the filling, preheat the oven to 375 degrees. Grease a 9- or 10-inch cast iron skillet with coconut oil.
2. Add cherries, sugar, arrowroot powder and vanilla to a large bowl and stir to combine. Spoon mixture into skillet in an even layer.
3. For the topping, in a large bowl, combine the oats, almond flour, chopped almonds, baking powder and salt and toss to combine. Add the maple syrup and stir to combine.
4. Cut the chilled coconut oil into small pieces and add to the mixture. Using your hands, mix together and press the mixture between your fingers so that the coconut oil crumbles.
5. Sprinkle the crumble over the cherries and transfer the skillet to the oven. Bake for 30 minutes, until the topping is golden, then cover the skillet with a piece of parchment paper and bake for another 10 minutes until the filling is bubbly. Remove skillet from oven and let cool slightly before serving.