This triple berry cobbler uses five cups of berries — blueberries, blackberries and strawberries — which makes it the recipe I reach for when I’ve overbought fruit again. The topping is mostly sprouted oats and whole wheat pastry flour, sweetened with brown coconut sugar instead of white, and it goes on as a batter poured over the fruit rather than a crumble. Twenty-five minutes at 350F, until the top is golden and the berries are bubbling up the sides.
Berry Mixture
5cupsmixed berries (we used blueberries, blackberries, and strawberries)
2tbspvanilla coconut sugar
1tbspwhole wheat pastry flour
½tbsplemon juice
¼tspcinnamon
Cobbler
1tspcinnamon
1cupsprouted oats
¼cuporganic all purpose flour
¼cupwhole wheat pastry flour
½tspbaking powder
1pinch salt
½tspvanilla extract
3tbspcoconut oil
3tbspnon-dairy buttery spread (we use Earth Balance soy free spread with olive oil)
⅓cupoat milk
2eggs
⅓cupbrown 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.
