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Jul 2, 2016

Summer Berry Cobbler (gluten free + vegan)

What could be better in the heat of the summer than some fresh, bright, sweet summer berries turned into a delicious berry cobbler? Well, if said cobbler were semi-homemade, using just a few ingredients, plus baked and served in a rustic cast iron skillet, it might just be the perfect dessert for your summer BBQ or dinner party. 

We bought this Lodge Cast Iron skillet a few years ago for a camping trip. After the trip it went into a box with our other camping cooking utensils and was quickly forgotten. Since camping trips won't be as easy with a baby now for a year or two, I decided I wanted to use this beautiful skillet anyway. I had just picked up some lovely fresh berries and this cobbler was the best idea!
I used Namaste Foods Cookie Mix that I had on hand and just added a few extra ingredients to make it perfect for this recipe. 

Summer Berry Cobbler (gluten free + vegan)

Fruit Filling:
  • 1 cup fresh strawberries, quartered
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries
  • 1/4 cup sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch of salt (optional)
Streusel Topping:
  • 1/2 cup gluten free rolled oats
  • 1/4 cup brown sugar
  • 2 Tbsp dairy free butter substitute, softened
  • So Delicious Dairy Free CocoWhip topping (optional) or dairy free vanilla ice cream
Preheat oven to 400 degrees. Place a 10.25" or 12" cast iron skillet in the oven to preheat while preparing the ingredients.

Create the fruit filling: 
In a medium bowl, combine the berries, sugar, vanilla extract, cinnamon, and pinch of salt. Set aside.

Create the cobbler batter:
Combine the water and flax in a small bowl and set aside to create a "flax egg."

Cream together the shortening and brown sugar in a large bowl until well combined. Add the flax egg ingredients. Gradually add the Namaste cookie mix and cinnamon until just combined. Slowly pour in the coconut milk while mixing on low speed until combined. Fold in the gluten free rolled oats. 

Create the streusel topping:
In a small bowl using a fork, mix together the rolled oats, brown sugar, and dairy free butter to create a crumble.

Using a hot pad, carefully remove the preheated cast iron skillet from the oven. Spray with non-stick cooking spray. Using a 1-inch cookie scoop or tablespoon, scoop the cobbler batter into the skillet, leaving about 1/2 to 1 inch between each scoop. (You might have some batter left over, which you can either use to add another layer once you have added the fruit or you can scoop onto a cookie sheet and bake to create yummy cookies!)

Pour the fruit over, allowing it to fill the spaces between the scoops of batter. Sprinkle the streusel topping evenly over the top of the entire skillet.

Return skillet to the preheated oven and bake for 20-22 minutes or until a toothpick inserted into the batter comes out clean. Remove from the oven and allow to cool for about 10 minutes. 

When ready to serve, add dollops of CocoWhip or dairy-free vanilla ice cream to the top.

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