Just in time for berry season, this simple cobbler is so versatile it can be made with whatever fruit is in season. A cast-iron skillet makes the perfect baking dish and use your toaster oven to keep your kitchen cool.
Inspired by Vegan Richa’s recipe I changed it up to be GF and used a mix of berries.
Ingredients
Fruit
- 3 cups (444 g) of mixed fresh or frozen berries
- 1 tsp lemon or lime zest
- 2 tbsp lemon or lime juice
- A splash of maple syrup or 2 tbsp coconut sugar
Topping
- ⅔ cup (75 g) sorghum or light buckwheat flour
- ⅓ cup (25 g) tapioca flour
- ⅓ cup (25 g) almond flour
- 1 tsp baking powder
- Pinch or two of salt
- 1/4 cup (50 g) coconut sugar
- ¼ tea freshly grated nutmeg or ground nutmeg
- 3/4 cup (175 ml) full fat coconut milk separating the thick cream and milk. Chill can for best results.
Instructions
- Preheat the oven to 375 deg F ( 190 C).
- Add berries to a cast iron skillet ( 8 inch), mixing in lemon zest, juice, and sugar.
- Blend the three flours in a bowl with a whisk adding, baking powder, salt, sugar, and nutmeg.
- Add 1/2 cup of the thick coconut cream mixture blending lightly with a fork. Add just enough of the thinner milk until it is the consistency of a muffin batter.
- Use a small ice cream scoop or serving spoon to drop and arrange spoonfuls of the thick batter on top berries. Sprinkle top with a tsp of coconut sugar/other sugar on the batter.
- Bake for 25-30 mins checking after 20 mins if in a convection toaster oven.
- Remove from the oven when the biscuit topping is baked through.
- Allow it to cool at least 10 mins before serving.
- While perfect on its own a scoop of vegan vanilla ice cream isn’t a bad idea 😉
- Keeps up to 3 days in the fridge, but who will have leftovers?