Blueberry Blackberry Cobbler (GF + Vegan)
1 1⁄4 cupgluten-free all purpose flour
1⁄2 cupOat Flour
1⁄3 cupcane sugar (or sub granulated monkfruit)
1 teaspoonBaking Powder
1 teaspoonBaking Soda
1⁄2 teaspoonxanthan gum
1⁄4 teaspoonSea Salt
1⁄4 cupcold vegan butter (cut into small pieces)
1⁄4 cupvanilla yogurt (vegan or regular)
1 1⁄2 teaspoonPure Vanilla Extract
6 cupsfresh berries* (we used blueberries + blackberries)
5 tablespoonscane sugar (~ 1/4 cup plus 1 tbsp)
1⁄4 cupChia Seeds
2 tablespoonsarrowroot powder
2 teaspoonsfreshly squeeze lime juice
2 teaspoonslime zest
1 1⁄2 tablespoonhoney (or sub brown rice syrup to keep vegan)
1 teaspoonVanilla Extract
*we used blueberries + blackberries, but you could also use strawberries or raspberries --- even sliced peaches!
- Preheat oven to 335 F.
- To make crust, whisk all dry ingredients together in a large bowl. Add vegan butter and use a dough cutter or your hands to incorporate the butter. Add remaining ingredients and stir until it comes together.
- Knead the dough into a smooth ball, then roll it out to about ¼ inch thick and cut into rounds with biscuit cutter (or cookie cutter).
- To make filling, add all ingredients to a large bowl and stir until well coated. Pour filling into skillet. Top with cobbler crust. Bake for 38-40 minutes.
- Let cool for 15 minutes, then serve with vanilla ice cream.
Yields 6 Servings