Mixed Berry Cobbler {Vegan & Gluten Free}
Servings: 6-8 Prep Time: 5 Min Cook Time: 25-30 Min Total Time: 35 Min
Ingredients for the Filling:
2 cups of blueberries
2 cups of sliced strawberries (about 1 lb)
1 cup of blackberries
1/3 cup of 100% natural orange juice
2 Tbs of tapioca flour
1/2 tsp cinnamon
Ingredients for the Toppings:
1/2 cup of coconut flour
1/3 cup of oat four*
1 cup of old fashioned oats dry*
1/2 cup of pure maple syrup
2 Tbs of coconut oil, slightly softened
1/2 tsp cinnamon
1/4 tsp sea salt
1 tsp vanilla extract
Directions:
Combine all filling ingredients into a large mixing bowl. Mix until well combined. It’s okay if the mixture is a little runny. It will thicken while baking.
Add your filling into an 8x8 baking dish or a 9 inch pie dish. You can also make this into individual cobblers by dividing the filling into 6-8 greased ramekins.
Mix all dry topping ingredients together in a separate bowl.
Add in maple syrup, coconut oil and vanilla extract and mix until a crumbly mixture is formed. Sprinkle topping over the cobbler filling or divide evenly amongst your ramekins.
Place cobbler(s) on a cookie sheet in case of spilling.
Bake at 350˚F for 25-30 minutes or until top of crust turns golden brown.
Serve hot with your favorite ice cream or diary free alternative.
Nutrition:
Calories: 213 Total Fat: 6g Saturated Fat: 4g Monounsaturated Fat: 1g Polyunsaturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 18mg Potassium: 142mg Total Carbohydrates: 39g Dietary Fiber: 7g Sugar: 21g Protein: 4g
Notes:
*For a paleo friendly option swap out oats and oat flour for equal parts of almond flour ( 1 1/3 cup of almond flour).
** All text & images © Copyright Kaili Mills for Measure Me Whole.
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