Prep time 10 mins

Cook time 25 mins


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


  1. First, preheat oven to 400 degrees Fahrenheit and spray a pie dish with coconut oil spray.

  2. Make the bottom layer first. Peel and pit each apricot and cut into quarters. Then, rinse and dry blackberries.

  3. In a large bowl, combine the bottom layer ingredients. Toss until coated.

  4. Pour into pie plate.

  5. Add all cobbler topping ingredients to a bowl and mix. Batter should be thick. Drop topping in clumps on top of bottom layer.

  6. Bake for 24-25 minutes or until topping is slightly golden and fruit is tender.

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