Cobbler is a dessert that holds a special place in my heart. My favorite cobbler growing up was peach. But, as an adult, I discovered a real love for blackberries, and so my favorite cobbler fruit shifted away from peaches and firmly to blackberries.
This recipe is an actual cobbler. Now, when I say that, what I mean is that it's a fruit and batter combination. I know there are some folks out there that think fruit and crumbly stuff is cobbler, but that's actually a crumble. Crumbles are fine, but they're not interchangeable with cobbler, and I'm definitely a purist when it comes to my cobblers.
Growing up, my family recipe was super simple: macerated fruit on the bottom, with a simple batter of flour, sugar, and milk. Maybe some butter drizzled on top, and baked until golden. This recipe is an adaptation, although I necessarily used a few more ingredients to try and give it the kind of light, but slightly gooey texture and to cover for the nut taste that's forever present in the almond flour. I've now made this multiple times for my family, and I'm not kidding you when I say it only lasts a full 24-hours because I insist they stop eating it.
Notes: Because of the carb count on berries, this recipe immediately starts out with a good bit of carbohydrate. I tried to mitigate this a bit for our total carb counters (including me!) by going very easy on the sweetener. If you like your cobbler or berries much sweeter, feel free to add sweetener, to taste. I topped mine with some soft whipped heavy cream, but you could go old school and throw on a scoop of your favorite keto-friendly vanilla ice cream on your piece while it's still a little warm.