Healthy southern cooking is the best of both worlds!
Mee McCormick, author of My Pinewood Kitchen: A Southern Culinary Cure and owner of the Pinewood Kitchen & Mercantile just outside of Nashville, Tennessee joined us today to share her recipe for her go-to summer dessert!
My Pinewood Kitchen: A Southern Culinary Cure by the author, chef, farmer and restaurateur is packed with delicious recipes that helped heal her own life-threatening autoimmune condition. Mee’s book is relatable, easy to read, beautifully illustrated and filled with over 130 delicious Southern recipes for cooks who not only want to eat scrumptious food, but want to live a healthier life and feel great!
Mixed Berry Cobbler (makes 4 to 6 servings)
- 7 to 8 cups mixed berries
- Grapeseed oil cooking spray
- 3 tablespoons local honey or maple syrup*
- 2 tablespoons arrowroot powder
- 1 tablespoon lemon juice
- 1 cup almond flour
- ⅔ cup shredded coconut
- 1 cup roughly chopped pecans
- ¾ cup finely ground coconut sugar
- ½ teaspoon sea salt
- 4 tablespoons coconut oil
- 2 tablespoons maple syrup (optional)
*If watching sugar, use an equivalent amount of stevia.
- Preheat the oven to 350℉. Spread the berries out in a baking dish coated with a little grapeseed oil cooking spray. Top with the honey, arrowroot powder, and lemon juice, and toss to combine.
- In a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and sea salt. Stir to combine. Add the coconut oil and mix again until evenly distributed. Add a little maple syrup for sweetness, if desired.
- Spread the topping evenly over the fruit. Bake uncovered on the center oven rack for 40 to 45 minutes or until the fruit is bubbling and the top is golden brown.