Triple Berry Cobbler

Berry Mixture
 5 cups mixed berries (we used blueberries, blackberries, and strawberries)
 2 tbsp vanilla coconut sugar
 1 tbsp whole wheat pastry flour
 ½ tbsp lemon juice
 ¼ tsp cinnamon
Cobbler
 1 tsp cinnamon
 1 cup sprouted oats
 ¼ cup organic all purpose flour
 ¼ cup whole wheat pastry flour
 ½ tsp baking powder
 1 pinch salt
 ½ tsp vanilla extract
 3 tbsp coconut oil
 3 tbsp non-dairy buttery spread (we use Earth Balance soy free spread with olive oil)
  cup oat milk
 2 eggs
  cup brown coconut sugar

1

Preheat the oven to 350F. Grease a 9-inch Pyrex pie plate.

2

In a medium sized bowl, combine the berries with the sugar, flour, lemon juice, and cinnamon. Pour into the pie plate.

3

Prepare the cobbler topping: in a small bowl, combine the sprouted oats, flour, whole wheat pastry flour, baking powder, cinnamon, and salt.

4

In a large bowl, cream the non-dairy butter spread with the brown coconut sugar. Mix in the vanilla extract, coconut oil, 2 eggs, and oat milk.

5

Gradually add flour mixture to the wet cobbler mixture, stirring until combined.

6

Pour batter over the berries, trying to evenly distribute as much as possible.

7

Bake in oven for around 25 minutes, until topping is golden and filling is bubbling.

Ingredients

Berry Mixture
 5 cups mixed berries (we used blueberries, blackberries, and strawberries)
 2 tbsp vanilla coconut sugar
 1 tbsp whole wheat pastry flour
 ½ tbsp lemon juice
 ¼ tsp cinnamon
Cobbler
 1 tsp cinnamon
 1 cup sprouted oats
 ¼ cup organic all purpose flour
 ¼ cup whole wheat pastry flour
 ½ tsp baking powder
 1 pinch salt
 ½ tsp vanilla extract
 3 tbsp coconut oil
 3 tbsp non-dairy buttery spread (we use Earth Balance soy free spread with olive oil)
  cup oat milk
 2 eggs
  cup brown coconut sugar

Directions

1

Preheat the oven to 350F. Grease a 9-inch Pyrex pie plate.

2

In a medium sized bowl, combine the berries with the sugar, flour, lemon juice, and cinnamon. Pour into the pie plate.

3

Prepare the cobbler topping: in a small bowl, combine the sprouted oats, flour, whole wheat pastry flour, baking powder, cinnamon, and salt.

4

In a large bowl, cream the non-dairy butter spread with the brown coconut sugar. Mix in the vanilla extract, coconut oil, 2 eggs, and oat milk.

5

Gradually add flour mixture to the wet cobbler mixture, stirring until combined.

6

Pour batter over the berries, trying to evenly distribute as much as possible.

7

Bake in oven for around 25 minutes, until topping is golden and filling is bubbling.

Triple Berry Cobbler

Leave a Reply