• Amy Slater

Blackberry-Hazelnut Honey Crisp (gluten free)


I tried an experiment with dinner this week and decided to make a dessert for the main meal. I wanted to see how the kids would react and how it would affect the typical after-dinner requests for snacks or treats.


I was inspired by the amazing blueberries coming in at the farmer’s market, but unwilling to cook down $24 in berries into a cobbler. I typically stretch expensive berries in a fruit salad and mix them with inexpensive fruit like kiwi, apples, oranges, and melon. My solution was to use Costco’s beautiful blend of frozen organic berries with strawberries, blackberries, raspberries, cherries, blueberries, and cranberries. It is a fantastic deal! If you are not a Costco member, simply use any berry blend or single berry in the quantity.


The cool thing about all of the nut flour or seed flour recipes is they are interchangeable. If you have a favorite nut or seed you would rather use, simply swap it out! The hazelnuts are a great nut to use here because the kids can help to peel their skin! Well, one can help peel and the other can suck her fingers.

INGREDIENTS:


8 cups of thawed mixed berries 3 TBSP gelatin 1/4 cup honey (we get ours locally at the farmer’s market) 1/4 cup fresh lemon juice 3/4 cup hazelnuts 1/4 cup pumpkin seed flour 1/4 cup flax seeds 6 dates 1 tsp cloves 1 Tbsp cinnamon 1/3 cup butter 1/2 cup gluten-free rolled oats


Putting it all together:

  1. Preheat the oven to 350F.

  2. Spread the nuts on a baking sheet and toast in the oven for 10-15 minutes until medium golden brown. Rub the nuts in a kitchen towel to remove the skins and let cool.

  3. Toss the berries with the gelatin in a large bowl. Combine the lemon juice, honey, and 1 Tbsp hot water in a small bowl. Stir to dissolve the honey. Add to the berries and toss to combine. Put the mixture into an 8-inch square baking dish and set aside.

  4. In a high-speed blender or food processor, grind the seeds and nuts in batches. Grind the flax seeds into a fine meal. Grind the pumpkin seeds into flour. Grind the hazelnuts until finely ground. Pulse in the oats. Finally, add the dates, spices, and butter. Pulse until a thick dough forms.

  5. Drop batter on top of the berries. Bake for about 1 hour until the topping is brown and the berries are bubbling. Let cool for 30 minutes.


This turned out AMAZING!!

I served it with raw milk yogurt and chia seeds and a couple drops of doTERRA on guard.

All four kids LOVED the cobbler! Cameron’s exact words were, “Wait, this is all I get for dinner!? Where is my salad and my vegetables?”

This dish can even be repurposed for breakfast! Here are the girls’ oatmeal bowl with coconut chips and a couple of tablespoons of leftover cobbler.


I’m definitely going to make this one again!