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)
⅓ cup oat milk
2 eggs
⅓ 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.
CategoryCakes, Child-Friendly, Dairy-free/Soy-free, Desserts, Memorial Day/Fourth of July, VegetarianCuisineAmerican
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)
⅓ cup oat milk
2 eggs
⅓ cup brown coconut sugar