A week or two ago, I came across this amazing grain-free thick pizza crust recipe from Real Sustenance and it instantly peaked my interest. More and more I am amazed by what almond flour can do and the results you can get when baking with it. It is by far my favorite flour these days.
When I saw the photos of that crust I couldn’t wait for my order of almond flour from Honeyville to come in the mail. Oh and what a painful wait it was this time. This wait made me realize I should really stop waiting till I am totally out of almond flour to order more. Once the almond flour arrived it immediately became pizza night at our house and I made a version of my vegan hummus pizza with this new crust recipe. Oh my goodness! Best gluten-free pizza crust I have ever made at home, actually, best gluten-free crust that I have ever had anywhere. It was fluffy, soft and thick, and it has a nice subtle crisp to the outside of it. It was perfect and I couldn’t believe it was totally grain free.
As soon as I took a bite I couldn’t help but think about what else I could come up with to do with this dough. That is when I realized I needed to adapt the recipe to make a cobbler topping. It was perfect for it. I wanted to play around a bit to make it vegan, so I replaced the eggs with flax-seed eggs and I also used coconut oil instead of olive oil, plus I of course had to add a little sweetness, so I went with my go-to maple syrup. (feel free to use whatever sweetener you prefer, though)
This cobbler according to my hubby, is THE best cobbler I have ever made and maybe one of the best cobblers he has EVER had anywhere. Then he declared it might just be the best gluten-free dessert I have ever made. Mark hails from the south, so for him to not just eat my cobbler but to rave on and on about it, has to be the best compliment he could give. He is a harsh critic of cobblers and I have seen him push aside sub-par cobblers if they weren’t to his liking. And don’t even get him started on crisps, he doesn’t understand them and wishes they would just be a cobbler.
The crust on this cobbler is thick and almost biscuit-like but not at all heavy or too dense. The flax seed eggs besides helping to bind also provide little golden flecks of color and texture in the crust that really makes it feel rustic, homemade and healthy, all of which it is. You can make this berry cobbler with any combination of berries that you choose. I had planned to use just blueberries, but I had a small amount of strawberries leftover that I decided to slice up and add in. You could also use blackberries, peaches, apples or whatever your favorite fruit or combination of fruits might be. I cannot wait to go apple picking in the fall and to make an apple spice version of this. Oh and like most cobblers, this one is of course be great served warm with a scoop of your favorite vanilla ice cream or even some whipped coconut cream on top.
Berry Filling Cobbler Crust Preheat the oven to 425º F. Grease an 8″ square pan (or something similarly sized) with some coconut oil. In a medium sized bowl mix the berries with 2 tablespoons maple syrup, lemon juice and 1 tablespoon arrowroot starch, set aside. In a large bowl whisk together the almond flour, arrowroot, baking powder and salt. In a second smaller bowl whisk together the flaxseed eggs, almond milk, maple syrup, coconut oil, psyllium husk and lemon juice. Add the liquid mixture to the dry and mix until well combined. Add the berry mixture to the greased pan and drop spoonfuls of the dough to the top. Spread it out evenly with your hands or a greased spatula. You can leave it as rustic biscuit-like rounds or spread it to one even dough topping, like I did. Place the pan onto a rimmed baking sheet to catch any berry juice that will run out. Bake for 30 minutes until the cobbler topping is golden brown and cooked through and the juices start to bubble up over the crust. Remove from oven, cool slightly, and serve.
Serves 6-8
Inspired by this pizza crust recipe
3 cups of organic berries – I used a pint of blueberries and 1 cup of fresh strawberries, sliced
2 tablespoons maple syrup (you could also use honey, brown rice syrup, coconut nectar or whatever your favorite sweetener is)
1 tablespoon arrowroot starch
2 tablespoons fresh lemon juice
2 tablespoons ground flaxseeds plus 6 tablespoons hot water (or two eggs)
1 cup blanched almond flour
1/2 cup arrowroot starch (you can also use tapioca or potato starch)
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon almond milk
1 tablespoon maple syrup (you could also use honey, brown rice syrup, coconut nectar or whatever your favorite sweetener is)
2 teaspoons melted coconut oil
1 tablespoon psyllium husk
1/2 teaspoon fresh lemon juice
In a small bowl whisk together the 2 tablespoons of ground flaxseeds with 6 tablespoons of hot water, set aside to let it thicken.
{ 19 comments… read them below or add one }
Any cobbled that dribbles over the pan is a winner in my book. And a thick, biscuit-like topping? Mega awesome. I’ve got homemade vanilla bean ice cream in the freezer, and I can’t think of a better way to eat it than atop a piece of warm cobbler.
Ashlae | Oh, Ladycakes recently posted..Baked tortilla chips
That’s how I feel. A cobbler with messy edges is the only way to be
I seriously want to make this cobbler every single week now!
today I went in search of a gluten free pizza crust…where to start? Tasty yummies, of course. I was not disappointed as I got a recipe for dessert as well!!
Thanks so much-
xo
lynn
Lynn Richards recently posted..It’s Her Party….
Glad I could help Lynn
I have this in the oven right now! My grocery store didn’t have arrowroot, so I substituted tapioca starch, and I used chia seeds for the psyllium. I also added some cinnamon to the dough. It smells amazing in here.
Denise recently posted..25 Ways I Save Money
Hey Denise, so how did it turn out?? I am dying to know? Yes, good call on the tapioca starch, I actually meant to make a note in the recipe that you could use tapioca starch or potato starch in place of the arrowroot. How about the chia seeds, did those work? And I love the addition of the cinnamon, I definitely plan to do that when I make an apple cobble with this recipe! Thanks Denise, I hope you enjoyed it.
It came out great! The chia seeds worked out fine, and my boyfriend and daughter both loved it too. There are only two pieces left, and I’m about to have one for breakfast.
Thank you for a great recipe!
Denise recently posted..25 Ways I Save Money
Yum. This looks amazing, love how the juice ran down the sides. So pretty and delicious!
Jess recently posted..Weekend Living
I’m with you on the wonders of almond flour – I’m amazed at what it can do! I try to limit my consumption of nuts, but sometimes I can’t help but use just a little. I was in the grocery store this morning and there was a sale on apples, made me think of cobbler, but I wasn’t sure what type of topping I’d make with it so didn’t buy any…. poor choice!
Leanne @ Healthful Pursuit recently posted..Vegan Banana Split Popsicles
I seriously cannot wait to go apple picking and make this cobbler again, it is going to be so perfect in the fall! Now go back and get those apples
Already done and made
I’m a quick one. Kevin LOVED IT!
Leanne @ Healthful Pursuit recently posted..Vanilla Pear Muffins
Wow you are a quick one! I am envious of all the time you have to cook and bake now! Kevin is one lucky guy!
Oh gawsh, I wish I had time. I feel like I have less time now than I did before! Weird, I know.
Leanne @ Healthful Pursuit recently posted..Vanilla Pear Muffins
HOLY COW!! It’s been so long since I’ve eaten a cobbler bc of my dietary restrictions and for a southern girl, that’s almost a sin!! I can’t wait to make this! I think my husband will love this, too
Rachel @ Almonds and Avocados recently posted..Chocolate Berry Beauty-Boosting Smoothie
That definitely sounds like a sin, if you ask me
Get to some cobbler makin’ girl! I hope you enjoy this when you make it. Thank you so much for stopping by.
Hey Beth! So glad you let me know about your blog! It’s lovely and I’ve already spent so much time perusing your archives! Such good stuff!
emily recently posted..Tartine Baking Project: #68 Blackberry Tart with Rosewater Cream
oh wow that looks lovely! i love the deep, rich color! yum!
Caralyn @ glutenfreehappytummy recently posted..Eggplant Non-Parmesan! GF, V, SCD!
This was so delicious! The crust was light and perfectly complimented the fruit. Btw, had to do some subs based on what I had: tapioca for arrowroot with the blueberries, 1 packet powdered stevia for maple syrup for blueberries, no psyllium husk but subbed it with half-ground flaxseed, and meyer lemon juice for the regular lemon juice.
I made this and it was devine!
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