a sip of friendship
nestled in with treats to share
spring rain gently falls
Day #103 of walking my Santa Rosa Labyrinth
every day for 108 days in-a-row this new year...
Finding wild beauty in unexpected places.
For more Friday haiku my heart
please visit Rebecca and other poets
at recuerda mi corazon
Paul's Favorite Berry Cobbler (gluten-free)
by Lea Goode-Harris (adapted from a recipe by Detoxinista)
Serves 4 to 6 people
Please use organic!
- 2 lbs of roughly chopped mixed berries
- 2 tbls pure maple syrup
- 1 tsp vanilla extract
- 1 burst of laughter
- 1 1/2 cups raw pecan halves (substitute gluten-free granola for some of this measurment)*
- 1/2 cup shredded unsweetened coconut
- 2 tbls pure maple syrup
- 1/2 tbls of ghee or butter (or coconut oil)
- 1/4 tsp salt
- 1 summer fun memory
*The last time I made this, I ran out of pecans. So, I added Purely Elizabeth Ancient Grain (gluten-free) granola to make up the difference. I will do this on purpose every time I make it. The granola added more flavor and texture to the crumble.
Preheat the oven to 350F.
Place a medium-size pot over medium-high heat. Add the mixed berries, maple syrup, vanilla and your burst of laughter. Stir often until the juices come to a boil. Simmer until the berry mixture thickens and the berries have broken down and are easily broken apart. 10 to 12 minutes. Turn off the heat and allow the pot to sit while you make the crumble.
To make the cobbler topping, place the pecans (and granola if using) and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, and salt. Process again, until a sticky and crumbly mixture is formed.
Transfer this mixture to a 9 x 9-inch square baking dish (or make tarts) and cover with the crumble mixture evenly.
Bake at 350 for 15 minutes, or until the top is lightly golden. Serve warm, with a scoop of ice cream and fresh berries on top. I used Three Twins Dad's Cardamon. The combination of these flavors is amazing! Thank you Lynnette Coster Scolari for this discovery!
I have also made this into the tarts that are shown in today's photos.
- At step #4 place a large tsp of the cobbler topping mixture into a silicon tartlet pan.
- Press in with your fingers.
- Bake at 350 for 8 minutes, being careful not to burn the edges.
- When done, let the dough cool slightly and use your fingers to make an indentation to hold the berry mixture.
- Place a spoonful of the berry mixture into the little cup area. You can place a small pinch of cobbler mixture on the top.
- Bake for an additional 8 minutes.
- Serve with tea and other delights.
This version makes 15 little tartlets and enough left over to make a 5 X 7-inch traditional cobbler.