Raspberry Lemon Cobbler for Two (Gluten-Free, Grain-Free, Vegan)
fresh or frozen raspberries
or other berry of choice
pecans, almonds or walnuts
I used half pecans and half almonds
coconut oil, butter or applesauce
juice and zest
Preheat oven to 375 F.
If using frozen raspberries, thaw them out for an hour or two, or in the fridge overnight.
Drain liquid from thawed berries (skip if using fresh). Add 1/2 tsp vanilla extract along with juice from 1/2 of a lemon to the berries, and mix to combine.
While the berries are marinating in the vanilla and lemon, melt coconut oil or butter.
Using a blender or food processor, pulse the nuts together until they are well blended. Mix in melted coconut oil, lemon zest and brown sugar.
Spoon half of berry mixture into each ramekin. Top each with half of nut mixture.
Bake at 375F for 20 - 25 minutes.
© 2020 - The Harvest Skillet (theharvestskillet.com)