A flavorful mix of raspberries, blueberries and blackberries, this gluten-free, egg-free cobbler delivers the fresh taste of summer. Easy to make, enjoy it as a dessert or as a special treat for breakfast. It can be prepared dairy free with excellent results.
1 cup sweet white sorghum flour
½ cup gluten-free oat flour or crushed
½ cup tapioca starch/flour
½ cup coconut flour
2 tablespoons packed brown sugar or equivalent sweetener of choice
3 tablespoons white sugar or sweetener of choice
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom or ¼ teaspoon pure vanilla extract
1 teaspoon baking powder
½ cup cold butter, margarine or dairy-free replacement
3 cups mixed fresh berries or 1 (15.5-ounce) package frozen mixed berries
2 tablespoons lemon juice
2 tablespoons white sugar or equivalent sweetener of choice
1 tablespoon arrowroot or cornstarch
4 tablespoons cold water
1 cup coconut milk (light)
1 teaspoon pure vanilla extract
1. Lightly oil a 9×9-inch baking dish. Preheat oven to 350 degrees F.
2. To make topping, combine first 9 ingredients and mix well. Cut cold butter into small pieces and blend into dry ingredients until mixture forms pea-size pieces. Set aside.
3. To make filling, toss berries with lemon and sugar in a medium bowl. Set aside.
4. Into a medium saucepan, measure water and arrowroot. Mix well. Add coconut milk and vanilla, mixing well. Bring to boil over medium heat, stirring constantly. Remove from heat but keep stirring.
5. Pour hot mixture over berries and toss lightly until berries are coated.
6. Measure 1 cup of topping and press into bottom of pan. Pour berry mixture into pan and sprinkle with remaining topping.
7. Place in preheated oven and bake 30 to 35 minutes or until topping turns golden brown.
8. Allow to cool before serving. If kept in refrigerator, reheat or bring to room temperature before serving.
Each serving contains 221 calories, 10g total fat, 6g saturated fat, 0g trans fat, 20mg cholesterol, 57mg sodium, 31g carbohydrate, 5g fiber, 3g protein.
TIP To keep delicate berries like raspberries and blackberries from losing their shape and getting soggy while baking, use frozen berries. Separate them from each other and toss with lemon and sugar in step 3.
Recipe by Madalene Rhyand, director of Living Without’s test kitchen.