"I love eating fruity desserts year round–especially a warm bowl of cobbler. This cobbler is bursting with bright colors and bold flavors. Add a scoop of coconut milk ice cream and you've got yourself one delicious dessert!" - Addison LaBonte
4 cups Del Monte Apricot Halves, quartered
1 cup blackberries
2 Tbsps maple syrup
1/2 tsp cinnamon
Pinch sea salt
2 Tbsps tapioca flour
1 tsp lemon juice
3/4 cup almond flour
1/3 cup tapioca flour
3 Tbsps coconut sugar
1 tsp baking soda
1/4 cup coconut oil
2 Tbsps almond milk
1 tsp vanilla
First, preheat oven to 400 degrees Fahrenheit and spray a pie dish with coconut oil spray.
Make the bottom layer first. Peel and pit each apricot and cut into quarters. Then, rinse and dry blackberries.
In a large bowl, combine the bottom layer ingredients. Toss until coated.
Pour into pie plate.
Add all cobbler topping ingredients to a bowl and mix. Batter should be thick. Drop topping in clumps on top of bottom layer.
Bake for 24-25 minutes or until topping is slightly golden and fruit is tender.