All You Need is a Skillet to Make This Gluten-Free Campfire Berry Cobbler

Camping desserts shouldn’t be complicated, and this one proves they don’t have to be. All you need is a skillet, a fire, and a few pantry staples, and you’ve got a warm berry cobbler that tastes like way more effort went into it than actually did. If you’re not into camping, it’s just as easy to pull off on a grill in your backyard!

The cake itself is gluten-free thanks to the almond flour crust, but if you’re avoiding gluten, you’ll also want to choose a gluten-free granola to sprinkle granola on top for crunch. Then, you just need to let the fire do the rest—twenty to thirty minutes later, you’ve got a bubbling, golden dessert that’s perfect with a scoop of ice cream on top!

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Campfire Berry Cobbler Skillet Recipe

Yield: 4-6 servings
Prep Time: 5 minutes
Total Time: 30 minutes

Ingredients:

4 cups frozen mixed berries (or fresh, if you have them)
1 tbsp cornstarch
1 cup almond flour
1/4 cup Thrive Market Organic Coconut Oil
1 Thrive Market Organic Whole-Grain Strawberry Cashew Crunch Granola
Dairy-free vanilla ice cream, for serving 

Instructions:

Light a small fire in a campfire pit or an outdoor grill, and be sure to get a consistent heat with a sturdy grate for your pan to sit on. 

In a cast-iron skillet, add berries and cornstarch and mix.

In a separate bowl, combine the almond flour and coconut oil until they reach a crumbly consistency. 

Add almond flour crumb topping to the berries and top with Thrive Market Organic Whole-Grain Strawberry Cashew Crunch Granola. 

Place a lid on the cast-iron pan (or wrap in foil) and add to the campfire grate. Cook for 20 to 30 minutes, or until the berry mixture is bubbling and the granola is lightly toasted. Serve warm with a scoop of vanilla ice cream!