That (Mostly) Paleo Girl: SUGAR PLUM & BLACKBERRY COBBLER

I have a confession to make: There are two reasons why I created this dish.

#1: When I saw "Sugar Plums" in the grocery store I immediately thought about the Nutcracker and how much I love Christmas! It really is my favorite time of the year.

#2: I knew I had to make a cobbler because I found an awesome little crock at World Market and was just dying to break it in!

"So, what exactly is a sugar plum?"

Well, if you're referring to the original Nutcracker, a sugarplum is actually a hard candy made by boiling sugar. But as you can see, I'm referring to the fruit. A sugar plum, like many other varieties of plums, is a soft, sweet and tart fruit. This particular variety looks like a gigantic grape as it is taller than it is wide, unlike other plum varieties. The inside of the fruit may appear light yellow or even slightly green in color. Sugar plums are typically in season from the end of July to the end of August, so I really lucked out when I found these!

The two biggest varieties of cobbler you will find in my family are peach and blackberry. That is why I chose blackberries to accompany this tart fruit. This cobbler doesn't include a stick of butter and a half pound of brown sugar like many cobblers in the south(west) do. Obviously that would be hugely unhealthy, but more importantly we wouldn't be able to taste our fresh fruit! Isn't that the point?

You will need: A pan, parchment paper, a small crock or medium-large ramekin (oven-safe)

Ingredients for the Cobbler:
5 sugar plums (each cut into 6-8 slices)
1 1/2 cups blackberries
1 Tbsp grass-fed butter
1 Tbsp raw honey
1/2 tsp cinnamon

The Crust:
1/2 c almond meal
1/4 c pecans (finely chopped)
1 Tbsp grass-fed butter (softened)
2 tsp raw honey
1/2 tsp cinnamon

I used a skillet to start this dish so you could see what was going on, but feel free to use a sauce pot or whatever you'd like.

Preheat your oven to 350.

#1- Place everything under the "cobbler" list in your pan over medium heat.

#2- Stir occasionally and cook until the fruit becomes softer and starts to break down, releasing the natural fruit juices.

#3- Transfer this mixture into your crock or ramekin.

#4- In a small bowl combine everything under the "crust" list. I found the best way to mix these ingredients was by hand (use clean hands!).

#5- Now turn this mixture out onto your parchment and mold into the shape of your dish. Then pick it up with the parchment and "flip" it over on top. The parchment should peel away easily.

#6- Bake 15-20 minutes or until your crust is golden brown!

Let this dish sit for a few minutes before serving. Without all of the flour, cornstarch, sugar, ect. of your more "traditional" (what do they know?) cobbler, the sauce will be thinner than what you might expect (but delicious!)