Individual Berry Crumble Cobblers

Happy Spring everyone! It is pouring like crazy in CT, but it is a good night. For the first time in 4 months (a.k.a ever), I am handing over the reigns in the kitchen and allowing a guest chef (Ryan). I am surprisingly calm which is pretty impressive given my OCD control-freak personality :)

It turns out that sometimes I do need a little help, and I am glad to have it! I have been prepping like crazy for my Kickstarter campaign to launch, and the official countdown is on. I was planning to launch early tomorrow morning, but the approval process is taking longer than expected. I will keep you posted, but it may be a Friday/Saturday launch instead. The Kickstarter campaign is for my first cookbook "Bowls of Love: Paleo Soups for the Seasons" and I could not be more excited! I have been writing recipes and working with an incredible photographer Erica (www.ericagannett.com). A lot more information is to come, so stay posted, and follow me on twitter @sooopaleo to get all the updates!

The blog has been resting for a while, so I figured it was only right to bring it back with a delicious dessert. You can easily adjust this recipe to make more or less depending on how many people you are cooking for. If you don't have ramekins, you can bake this all together in a bread pan or small square baking dish. If you are really feeling crazy, you can even make a single serving! Enjoy and stay tuned for more news on my cookbook Bowls of Love!

Individual Berry Crumbles: Serves 4, Prep time: 10 min, Cook time: 30 min

Ingredients:
- 2 cups berries (I used half blackberries, half blueberries)
- 1 tsp. vanilla
- 1 cup cashew flour
- 1/4 cup chopped walnuts

- 1/4 cup unsweetened coconut flakes

- 1-2 tsp. cinnamon

- 1/8 tsp. salt

- 1/4 cup coconut oil, melted

- 2 Tbsp. organic grade B maple syrup

Instructions:
1. Preheat oven to 375 degrees
2. Mix all ingredients other than the berries in a bowl
3. Distribute the berries evenly among 4 ramekins
4. Top each ramekin with the crumble mixture
5. Bake for 30 minutes until berries bubble and crumble is lightly browned

  

  

Blueberry Peach Cobbler Crisp

I had to take a few days off from blogging after I had my first ever epic kitchen fail last week. I had dreamt up this creative beet chili recipe, and it was a complete disaster. I decided to pre-boil the beets a bit to soften them, and while I was on a 5-minute phone call, the beets absorbed 100% of the water in the pot, and burnt to a crisp. My entire apartment smelled like fiery beet smoke (not very inviting if you were wondering), and I even had to throw my pot away! I soaked and washed it multiple times and even put it through the dishwasher, but I think a layer of the pot itself burnt off, so I had to ditch it. Needless to say, I had some making up to do in the kitchen. 

I took a couple days off and then geared up for a ladies night potluck dinner party I threw last night. Ten wonderful ladies came over, and we had an amazing time. There was a recipe contest, and Sheena won with curried goat. It was my first time trying goat, and it was fantastic. Katherine's Moroccan chicken tagine was a close second - I will definitely be getting the recipes for both dishes and trying to recreate them. I was in charge of dessert, so I made a carrot cake (will be featured in a couple of days) and this blueberry peach concoction. My favorite farm at the Cambridge Winter Farmers Market occasionally has some summer staples that were picked fresh months ago and frozen to last through winter. I have missed out on the peaches every week until yesterday. I was so thrilled, and I decided to make a very summery dish. You can switch this up and use any fruit you have in season (apples, pears, cherries, etc.). This dish was a huge hit, and there wasn't an ounce left over. The peaches tasted insanely ripe, and they brought back amazing memories of my favorite meal of the summer up at Ryan's lake house when we made grilled peaches stuffed with prosciutto and fresh basil. Trust me when I tell you that you should make this cobbler. It is hands down my favorite paleo dessert to date. Summer will be here before we know it!

Blueberry Peach Cobbler Crisp: Serves 10, Prep time: 15 min, Cook time: 45 min

Ingredients:
- 6 peaches, sliced
- 3 cups blueberries
- 1 Tbsp. lemon juice
- 1 Tbsp. vanilla

- 2 1/2 cups almond flour
- 1/2 cup chopped pecans

- 1/2 cup unsweetened coconut flakes

- 1 Tbsp. cinnamon

- 1/2 tsp. salt

- 1/2 cup coconut oil, melted

- 1/4 cup organic grade B maple syrup

Instructions:

1. Preheat oven to 375 degrees

2. Toss the fruit with the lemon juice and vanilla

3. Put fruit mixture in a 9x12 casserole dish

4. In a small bowl, combine almond flour, pecans, coconut flakes, cinnamon, salt, coconut oil, and maple syrup

5. Mix until well combined and then crumble topping over the fruit  (I used my hands)

6. Bake for 45 until fruit is bubbly and the top is golden brown