• Start by heating your butter in the skillet over medium heat.

For Frozen Fruit:

• You may want to run your frozen fruit under warm water for a minute or so to break up any clumps that got frozen together. This also speeds up the cooking process and removes any ice crystals.
• Place your frozen fruit in a colander and run under hot tap water for a minute or so. Then dump in the skillet with the melted butter.

For Fresh Fruit:

• Wash and slice your fruit. No peeling is necessary, unless that is your preference. If you are using fresh berries, simply dump them in the skillet with the melted butter.

Recipe Continued

• Once your fruit has cooked down for a few minutes in the skillet, drizzle in your molasses and vanilla.
• Continue to cook a few minutes over medium until your fruit is soft and your liquids have thickened slightly to a syrupy consistency.
• While your fruit is cooking, mix up the topping. In a medium mixing bowl, whisk the almond flour, sweetener, salt, and cinnamon.
• Now, turn off the heat under your skillet and sprinkle your topping over the cooked fruit and syrupy liquid.
• Mix it all together until the fruit is completely coated in the topping.
• Serve immediately with a splash of cream or a dollop of whipped cream. Serve a' la mode for a dessert cobbler.