We have a mulberry tree not far from our home. We’re lucky that way. Sent my boys to get all red-dirty, and they got that sweet juicy stuff, hands, mouth and all..
So with so many of them, I quickly baked 2 mulberry cobblers, inspired by Bakerita’s recipe. My recipe is different as it’s not vegan, and I played with some other flours that I had.
Yes, One regular cobbler, and one chocolate one.
You’ll need:
for the fruit:
- 3 cups of mulberries
- 3 TBS dates nectar or pure maple syrup
- 1 tsp arrowroot flour
- pinch of cardamom or cinnamon- to your liking
for the cobbler topping:
- 1/2 cup almond flour (for chocolate version: 1/2 cup pure cacao powder)
- 1/2 cup arrowroot flour
- 1 tsp baking powder
- pinch of fine sea salt
- 3 TBS water or date nectar (for chocolate version: add 3 TBS date nectar/maple syrup)
- 3 TBS coconut oil
- 1 tsp vanilla extract
- 1 egg
- for chocolate version add 1/3-1/2 cup of chocolate chips or cacao nibs
how-to:
- Preheat an oven to 350 degrees F. Grease a round pie baking dish.
- Gently mix all fruit ingredients in a bowl. Toss to coat until evenly distributed.
- Spread the mulberries into the baking dish.
- For the cobbler topping – In a medium mixing bowl, stir together all the dry ingredients: flours/powders and salt.
- Add all the wet ingredients (the remaining ingredients) and mix until combined.
- Drop topping by tablespoonfuls onto filling (create mounds).
- Bake for 30 minutes or until cobbler is brown and cooked through.
- Remove from the oven and let cool for at least 10 minutes before serving.
notes:
- If the batter is too thick or dry- add more water and mix, but slowly, tsp by tsp, not too much.
- I like to use the D’vash date nectar– it’s a 100% dates. We like it not too sweet. Feel free to add more nectar, maple, or sugar.
- Play around with different fruits, have fun!
