We wanted a summery cobbler, but we also wanted it to be gluten-free and vegan. Gluten-free biscuits are tricky to make, and it took several rounds of testing before we were able to achieve the perfect biscuit.
It is not only butter-free but also naturally sweetened. It will please all kinds of eaters, as it has a great flavor and texture. Just ten ingredients are required. We’ll show you exactly how to do it!
How to Make Berry Cobbler
The base of this versatile cobbler is your choice of berries. Combining sweeter fruits, like blueberries or cherries, with tarter ones, like blackberries and raspberries, will give you a complex flavor as well as a perfect balance of tart and sweetness. For extra tartness, lemon zest works well.
Maceration is the process of mixing the berries and coconut sugar and then letting them sit. (You can think about it as marinating). The sugar, through some magic science, draws the moisture out of the fruit, forming bonds. (Okay, enough science for the day, kids). It must produce tender, juicy fruit. By adding cornstarch or arrowroot powder, the fruit will thicken with baking.
Then we’ll make the vegan, gluten-free, and grain-free flaky biscuits! Friends, we know it’s magic!
Almond flour and potato starch make these light and fluffy, while coconut oil and milk make them rich and flaky. You can also add other essentials, such as salt, baking soda, and coconut sugar, to create the perfect topping for cobblers!
By gently scooping the dough over the berry mix (and not pressing it down), you can give the biscuits an exterior that is golden brown and keep them from becoming mushy.
Ingredients
Filling with berries
- If fresh, remove the stems and chop roughly. For a tarter cobbler, try raspberries.
- You can use organic cane or coconut sugar instead.
- 2 Tbsp arrowroot powder (or sub cornstarch)
- 1 tsp lemon zest (optional)
COBBLER TOPPING
- 1/4 cup canned coconut milk light (or substitute other dairy-free milk).
- Use 1/2 teaspoon apple cider vinegar (or lemon juice)
- 1/2 tsp vanilla extract (optional)
- You can also use an all-purpose gluten-free flour blend or 3/4 cup Potato starch. However, the biscuits will become slightly more gummy.
- 1/4 cup Almond flour
- Use 2 tbsp Coconut Sugar instead of organic cane sugar
- Half a teaspoon of sea salt
- 1 tsp of baking powder
- Use 3 tbsp of solid* refined coconut butter (or substitute chilled vegan butter).
FOR SERVING optional
- Vegan vanilla ice cream
- Coconut Yogurt
- Coconut whip cream
Instructions
- Preheat the oven to 400°F (200 C). Get out an 8×8-inch glass or ceramic baking dish.
- Add the fruit, sugar (or cornstarch), arrowroot powder, and optional lemon zest to the baking dish and mix well. Let the flavors blend by setting them aside.
- Add the liquid to a measuring cup or small dish. Add the light coconut milk, apple cider vinegar, lemon juice, and optional vanilla extract. Whisk until there are no lumps. This should curdle as you prepare the topping ingredients.
- Combine the potato starch with the almond flour, coconut powder, salt, and baking soda in a large bowl. Mix well.
- Use a pastry knife, fork, or clean hands to mix the coconut oil with the dry ingredients. The flour should resemble wet sand.
- Stir to combine the wet and dry mixtures (milk-free + apple cider vinegar). The dough should be crumbly but still moldable. If it looks too crumbly, you can add more coconut cream; if the mixture is too wet, you can add more almond or potato starch.
- Use a small cookie scoop or a spoon (11/2 Tbsp // do not use a larger knowledge as the biscuits will be doughy at the center). Top the berry filling using clumps from the cobbler crust. Do not press on biscuits for the best texture. They should look rustic.
- Bake the cobbler for 30-40 min. The fruit should bubble, and the biscuits of the cobbler should be golden brown. Allow the fruit to cool down for 10 minutes prior to serving. This will help it firm up.
- Serve hot with coconut whipped cream or vanilla vegan ice cream. Covered leftovers can be stored in the fridge for up to four days. Biscuits may be frozen up to a month prior to baking.