Today was my last day of work. It was totally bitter sweet. A part of me was excited for the new opportunity and move to Boston, but then a part of me was sad to leave a place where I had gotten so comfortable and made so many friends. It's especially sad because Megha, one of my really close friends from college has been working with me for the past two years. We used to be notorious for taking coffee breaks, roaming the halls, and going on vacations together. But it is time to move on, and keeping with the bitter sweet sentiments of the day, I thought I would make a blackberry cobbler - using the sweetness of the honey to balance out the bitterness of the blackberries.

This cobbler is such a crowd pleaser. I've made this before for a family party, and if I can please 20 Indians with a sugar-free/grain-free dessert, you know it's a winner. I also made one for Rachel (my roommate). She couldn't reheat it because our oven is totally jank, but apparently it still tasted heavenly even when served cold! 

For this cobbler, I got the ingredients from the Union Square Greenmarket. The blackberries are from Phillips Farm, the egg was from Central Valley Farm, and the honey was from Andrew's Honey

Blackberry Cobbler
(Adapted from Everyday Paleo)


3 cups of fresh blackberries
1 1/2 cups almond flour
1 enriched egg
2 tbsp coconut oil
1 1/2 Tbsp honey
Cinnamon to taste


1) Preheat oven to 350 degrees. 
2) Toss blackberries with 1 tbsp of honey, until evenly coated. This will cut the tartness of the blackberries a little bit.
3) Mix the remaining 1/2 Tbsp of honey with the rest of ingredients to form a sticky crumble. Go a little heavy on the cinnamon if you want; it pairs nicely with the almond meal.
4) Pour blackberries into a baking tray to form one even layer and top with an even layer of the crumble.
5) Place in oven and bake for about 25-30 minutes.

9/10/2012 11:24:00 pm


9/14/2012 10:09:57 am

I have an allergy to almonds. Could you recommend any other substitute for almond flour that would work for this recipe?

Mili Shah
9/15/2012 03:29:38 pm

TJ- if you are allergic to all nuts you can try substituting coconut flour instead, but you won't get the same nutty crunchiness to the crumble. If you can eat hazelnuts or macadamia nuts, I would grind those in a food processor to a grainy consistency and use those instead of almond flour.

10/2/2012 01:43:15 pm

A very infomative and a well set up web site. Thank you very much.

6/16/2013 09:33:01 am

I really like this recipe!.


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