Bursting Berries Cobbler | Deserts
THE TITLE SAYS it all—fruity berries bubble up under a biscuity dough. It’s
beautiful and delicious!
Ingredients
FOR THE FILLING:
5 cups mixed berries (such as blueberries, raspberries, and strawberries)
2 tablespoons lemon juice
⅓ cup dry sweetener
3 tablespoons cornstarch
Pinch salt
FOR THE BISCUIT TOPPING:
½ cup unsweetened plant-based milk
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1½ cups oat flour
1 tablespoon baking powder
¼ cup dry sweetener
¼ teaspoon salt
3 tablespoons unsweetened applesauce
2 tablespoons almond butter
FOR SPRINKLING:
1 tablespoon dry sweetener
¼ teaspoon ground cinnamon
1. Preheat the oven to 425°F. Line an 8 × 8-inch pan with parchment paper,
making sure that the parchment goes all the way up the sides of the pan, or
have ready an 8 × 8-inch nonstick or silicone baking pan (see
recommendations).
TO MAKE THE FILLING:
2. In a large bowl, mix together the berries, lemon juice, dry sweetener,
cornstarch, and salt until well combined. Place the mixture in the prepared
pan. Cover the pan with aluminium foil and bake for 25 minutes.
TO MAKE THE BISCUIT TOPPING:
3. In a large measuring cup, whisk together the plant-based milk and apple
cider vinegar. Set aside to let curdle for a few minutes and then add the
vanilla.
4. In a large bowl, sift together the oat flour, baking powder, dry sweetener,
and salt.
5. In a small bowl, mix together the applesauce and almond butter.
6. Cut the applesauce mixture into the flour mixture with a fork, until
crumbly. Add the milk mixture and stir until just moistened. Do not
overmix.
TO ASSEMBLE THE COBBLER:
7. Reduce the oven temperature to 350°F. Remove the foil from the pan and
plop spoonfuls of the batter over the berry filling. Combine the dry
sweetener and cinnamon and sprinkle evenly over the top of the biscuit
dough. Return the pan to the oven, uncovered, and bake for 20 more
minutes.
8. Remove the pan from the oven and transfer it to a cooling rack. Serve the
cobbler warm.