1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. To make the topping, in a bowl, combine the topping ingredients and set aside.
3. To make the cobbler, rinse and trim the berries as necessary. Add the sugar and zest and toss gently to combine. Transfer to a small, greased casserole dish, then sprinkle on the topping mixture.
4. Bake for 25–30 minutes, or until the topping is crunchy but not burned. Remove from the oven and serve warm, topped with the Coconut Whipped Cream, if desired, for extra yums!
This recipe was excerpted from Down South Paleo: Delectable Southern Recipes Adapted for Gluten-free, Paleo Eaters.