For the fruit: 36 oz fresh or frozen blackberries (can use black raspberries);

1/4-1/2 cup honey, depending on how sweet the berries are

For the dumplings: 1/4 cup coconut flour, sifted

3/4 cup almond flour

1 tsp baking powder

1/4 tsp ground cinnamon

dash salt

3 tbsp cold unsalted organic butter , cut into cubes (plus more for the dish)

2 eggs

2 tbsp honey

1 tsp pure vanilla extract


In a medium saucepan, add the berries and 1/4 cup of the honey (you can always add the remaining 1/4 cup later). Bring to simmer over medium heat and simmer until the volume of the fruit is approximately one-half, the juices are thickened, and the berries are about 50% pulp, 50% whole. This should take approximately 30 min. Taste to see if you need more honey and adjust accordingly.

While the berries cook, preheat oven to 400 degrees F. Also, start to make the dumplings: in a small bowl, add the coconut and almond flours along with the baking powder, cinnamon, and salt. Add the cold butter and cut it in using a pastry cutter, butter knife, a fork, or, your fingertips. Blend until you have small crumbs. Place the crumb mixture into the refrigerator to chill for at least 20 min.

3. After the berries are cooked, transfer them to a buttered 1.5-qt casserole dish. Place them in the over to keep warm; they must be bubbling hot when you add the dumplings.

4. After placing the berries in the oven, in a medium bowl beat the eggs, honey, and vanilla together (I used a fork for this). Retrieve the dry ingredients from the refrigerator and fold them in with the egg mixture (again I used a fork).

5. Pull the berries out of the oven and, working quickly, drop 8 even-sized dumplings onto the surface of the berries and place back into the oven and bake for 15-18 min or until the tops of the dumplings are golden and are cooked through—test with a toothpick to make sure they are solid. Serve hot or room temperature.