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I’m pretty sure that it’s a requirement for all Oregonian’s to love berries. The Little and I love to visit the farm stands during Berry Season and eat like bears hibernating for winter. I wish I joking when I say that we easily eat a flat of berries in two days. Berries are the a health nut’s dream food as they are packed with antioxidants, vitamin C, fiber and phytochemicals (these help to prevent chronic diseases such as cancer).
Like a smart mom, I do buy extra and freeze them for the winter, but by the time February comes around we are are completely out. Thankfully, I can buy frozen Oregon berries from my local grocery store so I can make yummy recipes like the one above. If you’re not sure you’re eating an Oregon berry, you can check out which brands are local here.
Also, if you are a totally berry geek like me you cannot miss the Oregon Berry Festival which will be held at the Ecotrust building from July 17th to July 18th!
Now on to this bit of deliciousness that I cooked up using frozen raspberries.
First, I want to let you know that this runs on the juicer side of a cobbler. I recommend serving it in a bowl topped with a biscuit and some ice cream. If you want a thicker, more jelly-like filling you can cook 10 to 15 minutes longer after you tent the recipe.
- 3 10 oz Frozen Oregon Raspberries
- 1/2 cup coconut sugar
- 1/2 cup tapioca flour, or arrowroot
- 1/2 teaspoon lemon juice
- 2 tablespoons coconut oil
- 2 cups Superfine Blanched Almond Flour
- 1/4 cup coconut sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1 egg
- 1/4 cup milk, of choice
- Preheat the oven to 305 degrees.
- To make the filling, In a large mixing bowl add the frozen raspberries, coconut sugar, tapioca flour, lemon juice and melted coconut oil and mix until coated.
- Pour into a 11 x 14 baking dish or a large 10 1/4 pie dish.
- To make the biscuit topping, combine the ingredients in a large bowl and mix until you have a sticky dough.
- Drop by the spoonful on top of the filling.
- Place in the oven uncovered and bake for 30 minutes until the biscuits are golden brown. Then loosely cover with a sheet of foil for 10 to 25 minutes.
- Remove from the oven and let cool before serving.
This post is sponsored by Oregon Raspberry & Blackberry Commission. I only share with you my honest opinions and brands that I love.