I’m feeling nostalgic today, so this recipe post is dedicated to my family. Partly because this Sunday is Mother’s Day and partly because my younger brother just got married this weekend!
So, what does berry cobbler have to do with my family? Well, since my immediate family lives in the same city, attends the same church, and gets together often for dinner parties and game nights, I have the pleasure of cooking for them a lot! And one of the desserts I’ve made several times for our gatherings was berry cobbler. My family loved it so much that my brother and sister-in-law requested it for their wedding on Saturday!
The wedding dinner was served family-style at the tables, which is how I also serve this rustic Skillet Berry Cobbler. Warm, juicy mixed berries are covered with soft, almond flour biscuits, and sprinkled with cinnamon & sugar. Mmmmm. I topped the cobbler with a simple, fluffy coconut almond whipped cream. This dessert is paleo and vegan, so it’s great for occasions where there are special diets and food allergies in the mix- like the wedding, for example! Skillet Berry Cobbler was inspired by MY family and now I encourage you to share it with YOUR family! It would be a lovely dessert to make on Mother’s Day!
As I reflect on the wedding weekend, I’m reminded of how weddings have the power to easily bring people together- especially family. We saw relatives who we hadn’t seen in years, and despite the time and distance that separates us all, we reunited like no time had passed. We also saw family who we do see regularly, but I felt like it was so much more special being together to celebrate such an awesome occasion. Needless to say, my heart was full from seeing so many loved ones and friends in one place. Not only was my brother’s wedding a fun family reunion, it was also was an intimate, beautiful, Christ-centered occasion, and I just loved to watch my brother as a groom, welcome a new sister into my life, and make another special memory together with my family.
Seeing my brother get married inspired me to take a look back through some old photos of all of the wonderful times my family has had together in the past- from vacations, to birthdays, to graduations, and everything in between! (The photo below is from our trip to Naxos, Greece, which remains to be one of the most gorgeous places I’ve ever seen!)
My brother and I have been so fortunate to grow up in a supportive, Christian home, with parents who’ve given us more than we could ask for or deserve. They have so positively impacted and shaped us into who we’ve become, and have passed on the example of what a healthy marriage should look like. I’m so grateful that they’re still involved in our lives, since sometimes I miss our carefree childhood years.
As I watched my brother become a husband on Saturday, it really hit me: We are both officially married grown-ups! Where did the time go?! I still often feel like a kid on the inside at times, but was it really us who ran around the yard with our Super Soakers, watched Nickelodeon together, tried to skate on rollerblades, jumped into piles of leaves, and challenged one another to various (old-school) Nintendo games?? Feels like a totally different lifetime – one that I wish I could revisit now and then.
My brother is my only sibling and we’ve always been really close. I can count on him to make me laugh, share a love of good coffee and peanut butter banana pancakes, listen intently, offer wisdom beyond his years, and just get me, since we’ve spent so much of life together as kids. One of my favorite things about my relationship with my brother is when we witness something funny or unusual that no one else around us seems to notice. We’ll give each other a look, know what the other is thinking, and burst out laughing. In short, my brother is not just a brother, but one of my best friends.
I’m so proud of the man he is, and seeing him standing at the altar, saying heartfelt words to his bride…well, just get out the tissues! I couldn’t be more thrilled for him and his new wife (who is also a dear friend, who I’ve known since kindergarten)! What a blessing it is to have them both living nearby, as we continue to share life together- now as adults. And knowing how fun-loving these newlyweds are, we might STILL have Super Soaker battles in the yard, attempts at rollerblading, Nintendo tournaments, and piles of leaves to jump into! So, here’s to the bride, groom, and our family!
Now, let’s get to this delicious cobbler recipe I promised you, as I return from my trip down memory lane!
To begin, preheat your oven and grab a cast iron skillet. If you don’t have one, a regular baking dish will work just fine. I just love any excuse I can find to use my skillet! 🙂 I chose fresh blackberries, raspberries, and blueberries for my cobbler, but you can use whatever berries you like! You can also use frozen berries, but they will require a longer bake time. I personally preferred the fresh.
Place your berries directly into a skillet or baking dish. Add the sugar, starch, lemon juice, and extract and give it a good stir to incorporate. The sugar helps the berries release their juices, so do this part first and let them sit and macerate while you make the biscuits.
In a large bowl, combine your dry ingredients first (I get my almond flour online here) and then add the melted coconut oil and unsweetened almond milk (or milk of choice). Stir gently until all of the liquid is absorbed. I started with 1 1/4 cups of almond milk and then added an additional 1/4 cup since my mixture was still a bit dry. See how it goes for you. You want a soft dough that is slightly crumbly, but is wet enough to hold together.
Once your biscuit dough is made, top your berries with mounds of it. I formed 8 biscuits for my cobbler, but you can top the berries with the dough in whatever way you want.
Before I baked the cobbler, I sprinkled each biscuit with some sparkly raw cane sugar and a dash of cinnamon. I generally don’t bake with real sugar, but I love the look of raw cane sugar as a garnish for desserts! It just gives some extra texture and color once it bakes. It’s optional, but I liked it best this way!
While the cobbler bakes, throw together an easy whipped coconut almond cream to serve with it. I used a can of coconut cream from Trader Joe’s that I had refrigerated overnight to firm up. Whip it on medium/high speed using a KitchenAid mixer. Once it’s light and fluffy, add the maple syrup and almond extract and whip it again for a few seconds until it was well-mixed. The whipped cream is totally optional, but it’s really good with the cobbler!
Once the cobbler was a nice golden brown, with the berries bubbling away, pull it out and let it cool off for 15-20 minutes before diving in, if you can stand to wait! (You can even make this recipe a day ahead and reheat it to serve.)
My family likes eating this best slightly warm or room temperature, with a big scoop of coconut almond whipped cream. It’s also good cold, since Mark and I will sometimes eat the leftovers for breakfast! Whatever you don’t eat, just store in a covered container in the refrigerator and it should keep for several days.
Give your family some love this week (especially the moms out there!) and show them how much you care by treating them to a big batch of Skillet Berry Cobbler!
- 6 cups of mixed berries
- ½ cup coconut sugar
- 2 tablespoons arrowroot starch
- 2 teaspoons lemon juice
- 1 teaspoon almond extract
- 1 cup almond flour
- ½ cup coconut flour
- ½ cup coconut sugar
- 2 teaspoons baking powder (or Paleo baking powder)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1¼ to 1½ cups unsweetened almond milk
- ⅓ cup coconut oil, melted
- Sprinkle of cinnamon and raw sugar (optional)
- 1 can of coconut cream, chilled overnight
- 3 tablespoons maple syrup
- ½ teaspoon almond extract
- Preheat oven to 350 degrees.
- Place berries in a large cast iron skillet or 9 x 13'' baking dish.
- Sprinkle coconut sugar, arrowroot starch, almond extract, and lemon juice on berries, then mix gently and let berries macerate in the sugar mixture.
- In a large bowl, whisk dry ingredients of the biscuits together. Add melted coconut oil and almond milk and stir until you have a wet, soft dough that is slightly crumbly, but holds together.
- Spoon biscuit dough over top of berries. Sprinkle raw cane sugar and cinnamon over biscuits, if using.
- Bake cobbler for 40-45 minutes, or until biscuits are browned and berries are hot and bubbly.
- While cobbler is baking, whip coconut cream until light and fluffy, using a stand mixer. Add maple syrup and almond extract and whip again until incorporated. Refrigerate coconut almond whipped cream until cobbler is baked.
- Serve cobbler warm or at room temperature with a dollop of whipped cream. Store leftovers covered in the refrigerator.
~We usually eat this cobbler warm or at room temperature, but the leftovers are also good cold, right out of the refrigerator! 🙂
~If you don't like almond extract, just substitute vanilla extract.