Cuppa cuppa sticka -- that's the full name for this kind of fruit cobbler. A funny name, yes, but makes a lot of since when you learn that it is named for the measurements of the ingredients: a cuppa flour, a cuppa milk, a cuppa sugar, and a sticka butter.
Now, clearly that is not a Paleo or AIP recipe! But it is easy to convert to be such. (And holy crap equal parts sugar and flour is REALLY sweet).
I have such incredibly fond memories of the fruit cobbler my Grandma used to make. I think most often she made peach cobbler, but you can use any tender summer fruit including berries, peaches, nectarines, plums, etc. I also remember plenty of blackberry cobblers, too, since blackberries were free if you knew where to wander out to in the country to find them growing wild.
Today I am super excited to be sharing this family heirloom recipe over on the Food Renegade blog. Kristen's website was a game changer for me when I discovered it over 6 years ago at the beginning of my real food & health awakening. I am so grateful for the information she has shared there over the years, and I am honored to be a recipe contributor on her site.
You know you want this recipe! It is SO incredibly easy to make and is the perfect summer treat!
Note that for AIP you will need to use coconut oil instead of butter, but you already knew that! I am working on a plantain flour version too, for those that are intolerant to cassava flour. I think the plantain flour version will be even better than this one because plantain cooks up soft and fluffy with no hints of chewy dense-ness.