Ingredients

The following ingredients have 8 Servings
  • 2 cups raspberries (fresh or frozen)
  • 1 red apple (chopped)
  • 1/2 cup unsweetened flaked coconut
  • 2 tbs coconut sugar
  • 1 tsp tapioca starch
  • 1 tsp lemon juice
  • 3/4 cup all purpose gluten free flour
  • 1/4 cup unsweetened shredded coconut
  • 2 tbs coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbs melted coconut oil OR butter (softened & chopped)
  • 1/3 cup milk (I use coconut milk)
  • 1 tsp lemon juice
  • coconut sugar (for topping)

Instruction

  • Preheat oven to 400°F. Grease a cast iron skillet or pie dish with butter, set aside.
  • In a large mixing bowl, toss together fruit & coconut filling ingredients. Let sit while you prepare cobbler biscuits.
  • In another large mixing bowl combine flour, coconut, sugar, baking powder, baking soda, and salt. Stir well.
  • Combine milk and lemon juice, stir and let sit.
  • To your dry ingredients, add in your oil or chopped butter. Using your hands or a spatula mix and mash until course crumbs form.
  • Pour your milk and lemon juice mixture into your cobbler biscuit mixture and knead until you have one uniform mixture that forms a ball easily.
  • Pour your fruit/coconut mixture into your greased skillet or dish.
  • Take your cobbler biscuit dough ball and break it up into large pieces. Flatten each piece slightly between floured hands and then place each piece on top of your fruit/coconut mixture until evenly covered.
  • Sprinkle with coconut sugar.
  • Bake for 25 minutes or until top is firm, filling is bubbling and all is beginning to turn golden.
  • Let cool a few minutes before serving.
  • Enjoy!