Gluten-Free Blackberry Cobbler

Ingredients
For the Crust
- 2 cups finely ground, raw cashews
- 1 1/2 tsps baking powder
- 1/2 tsp salt
- 5 T Swerve (I use confectioner's style)
- 6 T unsalted butter
For the Berry Combo
- 3 cups blackberries (I use frozen, thaw and then drain the juice. If you use fresh it may be a bit runny as the juice from the berries seep out during cooking. If using fresh, cut milk amount in half)
- 1/2 cup almond milk
- 1/2 cup Swerve (I prefer confectioner's style)
Directions
1
Preheat oven to 350 F.
2
Melt butter and combine with all crust ingredients.
3
Pour berries in and 8×8 pan, dollop crust mixture in top and bake at 350 for approximately 30 minutes or until lightly browned.
4
Serve warm with Vanilla Maple dairy free halo top for an extra special treat!
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