• 1 Cup Almond Flour
  • 1 Cup Sugar
  • 3 Packages (6 ounces each) Driscoll's Blackberries
  • 1/2 Cup white rice flour or coconut flour
  • 2 1/14 Teaspoons Baking Powder
  • 1/2 Tsp. Salt
  • 1 Cup Milk
  • 1/4 Cup butter, melted
  • 1/2 Cup slivered almonds
  1. PREHEAT oven to 375°F.

    LINE a baking sheet with parchment paper.

    COMBINE blackberries and sugar in a medium bowl.

    SET ASIDE blackberry mixture for about 20 minutes or until juicy.

    COMBINE almond flour, rice flour (or coconut flour), baking powder, and salt in a large bowl.

    FORM A WELL in the center of the flour mixture.

    ADD milk.

    STIR batter briefly until just mixed.

    ADD butter.

    STIR batter again until thoroughly blended.

    SET ASIDE batter.

    POUR blackberry mixture into a 9-inch cake pan.

    POUR batter evenly over blackberry mixture.

    SPRINKLE slivered almonds over batter.

    PLACE cake pan on prepared baking sheet.

    BAKE for about 45 minutes or until batter is golden brown and berries are bubbling.

    LET COOL 20 minutes to allow blackberry filling to set.

    SERVE blackberry cobbler warm with whipped cream or vanilla ice cream.