So I sort of have a berry obsession. Beyond the strong and rich flavors of blueberries, blackberries, boysenberries, strawberries and raspberries…and the versatility of the fruit in cooking and baking (and blending and juicing)- the nutritional benefits are infinite. Seriously. Berries are anti-ageing, anti-oxidant, they aid weight loss and maintenance and lower cholesterol. Berries are brain food as well as good for the heart. They lower blood pressure, create glowing skin and healthy hair. And more… Just google them.
Due to my enthusiasm for berries, I oftentimes buy too many and either have to freeze them or use large numbers in baking in order to avoid the risk of having them go bad.
Yesterday I came across the http://www.minimalistbaker.com’s recipe for a simple “blackberry cobbler” which looked promising. I pretty much followed the recipe, substituting a few of my own ingredients- adding blueberries and raspberries to the blackberries and changing one or two other elements (due to availability in my kitchen) and woah…. really WOAH. SO FREAKING GOOD. This may be one of my favorite berry dessert recipes to date. It was so delicious that I pretty much polished half of it off before it had time to cool… (that’s why there are only a few pics of it right out of the oven and one serving on a plate!) It’s a great dessert for festive holiday dinners as well. Guests will go crazy…I guarantee it.
Mixed Berry Cobbler
Cobbler Topping Ingredients:
¾ cups gluten free flour blend
¼ cup gluten free oat flour (I make mine out of Bob’s Red Mill Gluten Free Oats)
1 ½ tbsp. organic coconut sugar
½ tbsp. baking powder
¼ tsp baking soda
¼ tsp Himalayan salt
1 ½ tbsp. cold virgin coconut oil
1/3 cup unsweetened almond milk
1 tsp fresh squeezed lemon juice
200 g fresh blueberries, 200 g fresh blackberries, 200 g fresh raspberries
2 tbsp organic coconut sugar
1 tbsp arrowroot powder
Preheat oven to 200C (400F) and butter a 12 inch baking pan with coconut oil
Add the gluten free flour blend, oat flour, coconut sugar, baking powder, baking soda and salt to a mixing bowl and mix.
Pour the almond milk and lemon juice into a bowl and let curdle for at least 2 minutes.
Add the coconut oil to the dry ingredients and cut it in using a fork. (mix in until the mixture looks like small wet granules)
Pour in the almond milk and lemon (once curdled) a little at a time and stir until a dough is formed. Transfer the dough to a floured surface (with gluten free flour_ and set aside to rest.
Add berries to a mixing bowl with the sugar and arrowroot powder.
Once mixed well, pour the berry mixture into the baking pan
Break the dough apart and spread it on top of the berries in clumps (press it down a bit).
Sprinkle the top with additional coconut sugar
Bake for about 25 minutes- until the fruits are bubbling and the crust is browned and semi-firm
Let sit for about 10 minutes and serve as desired (I served it with unsweetened cococnut cream and berry sauce).