fresh berries* (we used blueberries + blackberries)
cane sugar (~ 1/4 cup plus 1 tbsp)
freshly squeeze lime juice
1 1⁄2 tablespoon
honey (or sub brown rice syrup to keep vegan)
*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.