Desserts are big in my family. Especially with my dad. He loves pastries, pies, cakes, crisps. Basically anything baked. After dinner, there is always dessert. And inevitably it’s sitting there and I’m going to want some. And that’s fine, but I want to make sure if I’m going to eat dessert, I’m maximizing my macros and getting as much as I can out of it. That’s pretty much my whole approach to food in general. How can I eat the most and still stay within my calorie and macronutrient goals for the day 🙂 My mom makes a fruit cobbler that is considered a more “healthy” dessert that uses whole wheat flour instead of white and has fairly minimal ingredients, but does include added sugar. Even though I’m on a flexible eating program, I still really try not to eat any processed flour and refined sugars as best I can. So, often times I will try and make something ahead of time when I go to my parents house that will satisfy my after dinner sweet tooth, but also lets me not blow my carb and fat macros out of the water.
I took her cobbler and made it my way. Used almond flour instead of whole wheat flour, almond milk instead of whole milk and added a bit of banana for sweetness instead of straight up sugar. When it comes to fruit, you can use whatever fruit you like. I had strawberries and nectarines on hand, but my favorite combo is blackberries and nectarines. You really can use any fresh fruit of your choice, but a berry of some sort always seems to add the perfect touch. This dish is best cooked in individual ramekins and served warm out of the over with some sort of whipped topping. Add a few drops of vanilla to some full-fat coconut milk and beat for several minutes for a dairy-free whipped topping (or just buy from Whole Foods). The store bought coco-whip definitely has added ingredients but is still dairy-free. As always with food and flexible eating, the choice is up to you!
For those on a flexible eating program, the macros for one serving are: 199 Calories – 13C / 14F / 8P
Paleo Fruit Cobbler (Serves 3)
3/4 cup Blanched Almond Flour
1/2 tsp. Baking Powder
1/8 tsp. Salt
1/3 Mashed Banana (25g)
1 Whole Egg
1/4 cup Unsweetened Almond Milk
2 tsp. Vanilla Extract
Chopped Fruit of Choice: In my case (60g Nectarines & 70g Strawberries)
***If using blackberries, raspberries or blueberries, leave whole***
Preheat oven to 350 degrees.
Grease three ramekins with non-stick spray or Kerrigold butter and set aside. Chop fruit and mix together in a small bowl.
In a medium size mixing bowl, combine almond flour, baking powder and salt. In a small mixing bowl mash the banana until smooth, add the egg, almond milk, and vanilla and mix thoroughly.
Add the wet ingredients to the dry and whisk until smooth.
Take one third of the batter and pour evenly among the three ramekins and spread around the bottom. Take half of the fruit mix and sprinkle evenly over the bottom layer of batter. Again, take one third of the batter and pour over fruit layer. Add the rest of the fruit evenly to each. Pour the last third of the batter mixture over the second layer of fruit. The top layer does not have to completely cover the fruit.
Bake for 23-25 minutes or until a toothpick comes out smooth from the center. Top of cobbler should be fairly firm and golden in color!
Served warm is best!