Mixed Berry Cobbler
This yummy Mixed Berry Cobbler rivals its sugar-filled cousin with its fruity berry filling and the flavorful biscuit topping. Full of heart-healthy antioxidants, make this for a summer BBQ or as a special anytime treat on Phases 1 and 3 for your friends and family. We promise they won't even know its healthy!
- Makes nine, 1-cup servings
- Prep time: 20 minutes
- Total time: 50 minutes
- Enjoy on Phases 1 and 3 (recipe adaptations noted for Phase 1)
For the filling
5 cups mixed berries (fresh or frozen)
1/3 cup xylitol
3 tablespoons arrowroot
2 tablespoons fresh lemon juice
Pinch of sea salt
For the biscuit topping
1/2 cup unsweetened almond milk, cashew milk or coconut milk (*Phase 1: use rice milk)
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1 1/2 cups Fast Metabolism Baking Mix
1/4 cup xylitol
1 tablespoon baking powder
1/4 teaspoon sea salt
3 tablespoons raw coconut oil (*Phase 1: omit)
2 tablespoons almond butter (*Phase 1: omit)
1 tablespoon xylitol
1/4 teaspoon cinnamon
Make the filling
Preheat the oven to 425 degrees. In a large bowl, gently mix together the berries, xylitol, arrowroot, lemon juice, and salt. Transfer to an 8-inch square baking dish. Cover the pan with aluminum foil and bake for 20 minutes.
Make the biscuit topping:
In a measuring cup, whisk together the milk and apple cider vinegar. Set aside to let curdle for a few minutes and then add the vanilla extract.
In a large bowl, whisk together the Fast Metabolism Baking Mix, xylitol, baking powder, and salt.
In a small bowl, mix together the coconut oil and almond butter. Cut the coconut oil mixture into the flour mixture with a fork, until crumbly. (*Phase 1: Omit this step.)
Add the milk mixture and stir until just moistened. Do not overmix.
Assemble the cobbler
Reduce the oven temperature to 350 degrees. Remove the foil from the pan and spread the batter over the berry filling. Combine the xylitol and cinnamon and sprinkle evenly over the top of the cobbler. Return the pan to the oven, uncovered, and bake for 30 more minutes, or until the crust is done in the middle. Remove the pan from the oven and transfer it to a cooling rack. Serve the cobbler warm.