The sun has come out and we’ve got spring fever! Cooking up a berry dessert in the late winter can still be possible even if you eat locally like we try to do. The berries used in this cobbler were picked and frozen during their season. It’s so much more flavorful and less expensive to do this. This way we can get the satisfaction of picking, know where our food comes from, and enjoy local berries all year long! Blueberry pancakes coming soon…
Berries are sprayed and hold a high pesticide residue. We strongly suggest picking and/or purchasing organic berries.
Ingredients:
- 4 pounds of *mixed berries (we used about 1 1/2 pounds of strawberries and 2 1/2 pounds of blueberries)
- 3 tbsp instant tapioca (or could use tapioca flour)
- 2 tbsp agave nectar
- 2 tsp cinnamon
- 2 tsp *orange zest (zest of 1 orange)
*We suggest you use organic, as pesticide residue is high on these items
Cobbler Topping (can be used for any 9×13 cobbler type):
- 2 1/2 cups of whole rolled oats (gluten free if needed, Bob’s Red Mill)
- 1/2 cup of oat flour, made my pulsing oats in a Vitamix/blender (or could just use more rolled oats or whole wheat flour if not gluten free)
- 3 tbsp honey/agave (for this recipe we used agave)
- 2 tsp cinnamon
- 3 tbsp coconut oil
Instructions:
- Toss berries with tapioca, cinnamon, agave, and zest (if your berries aren’t sweet, you might want to add a little more agave-our were naturally sweet)
- Place berries in a 9×13 pan
- Mix topping ingredients together and smoosh on top of berries
- Cover pan with foil and bake for about 50-60 minutes until bubbling
- Remove foil, and allow topping to brown for about 10 minutes
- Let rest for 10 minutes, and enjoy with some ice cream or yogurt!
Nutritional Benefits:
- Berries are packed with anti-oxidants
- No refined sugar; low in added sugar, great for diabetics
- Vegan and Gluten Free
- Anti-inflammatory
- High in fiber
- Low in fat: heart healthy
- Low in calories
Berry Delicious Cobbler: Vegan and Gluten Free
Prep time
Cook time
Total time
Berry Cobbler made with Oat Topping: Gluten Free Dessert
Author: www.gardenfreshfoodie.com
Recipe type: Dessert
Cuisine: Gluten Free
Serves: 12
Ingredients
- 4 pounds of *mixed berries (we used about 1½ pounds of strawberries and 2½ pounds of blueberries)
- 3 tbsp instant tapioca (or could use tapioca flour)
- 2 tbsp agave nectar
- 2 tsp cinnamon
- 2 tsp *orange zest (zest of 1 orange)
- *We suggest you use organic, as pesticide residue is high on these items
- Cobbler Topping (can be used for any 9x13 cobbler type):
- 2½ cups of whole rolled oats (gluten free if needed, Bob's Red Mill)
- ½ cup of oat flour, made my pulsing oats in a Vitamix/blender (or could just use more rolled oats or whole wheat flour if not gluten free)
- 3 tbsp honey/agave (for this recipe we used agave)
- 2 tsp cinnamon
- 3 tbsp coconut oil
Instructions
- Toss berries with tapioca, cinnamon, agave, and zest
- Place berries in a 9x13 pan
- Mix topping ingredients together and smoosh on top of berries
- Cover pan with foil and bake for about 50-60 minutes until bubbling
- Remove foil, and allow topping to brown for about 10 minutes
- Let rest for 10 minutes, and enjoy with some ice cream or yogurt!
Notes
In entire recipe: 117% Vitamin C, nutritional info calculated on 12 servings, more possible, depending on portion size.
Nutrition Information
Serving size: 1/12 Calories: 188 Fat: 5.2 g Carbohydrates: 28.4 g Sugar: 12.7 g Fiber: 3.4 g Protein: 3.4 g
