I love to share the recipes that I make over and over again. This recipe is adapted from my cookbook Vegan Casseroles, and it will not let you down! It’s also vegan and gluten-free (although you can sub regular all-purpose flour in it too). And did I mention how easy it is to make? Anyone can make it. You can use frozen berries and make this baby all winter long. Or if you have some late summer peaces or nectarines hanging out on your counter, use those. The possibilities are endless!
I totally forgot to mention that I made the cobbler this morning live on AM Northwest. I’m posting the video for you too, as well as the recipe. Now you have no excuse but to run to the kitchen and bake yourself one for dessert tonight.
I like to top my cobbler with a scoop of So Delicious ice cream or CocoWhip. And I think that Helen might agree (see video above). You can never have too much of a good thing!
If you make it, take a picture and tag it #julieskitchenette on Instagram so I can see.
xo Julie
- 3 to 4 cups fresh or frozen berries, like blueberries, blackberries and raspberries (don’t thaw if frozen)
- 3/4 cup granulated sugar
- 1/2 cup sorghum flour
- 1/4 cup superfine brown rice flour
- 1/4 cup potato starch
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup soymilk, or other non-dairy milk
- 1/3 cup coconut oil or Earth Balance, melted
- 1 tablespoon granulated sugar (preferably organic as it’s a little coarser texture)
- Preheat oven to 350°F. Grease an 8 or 9-inch or 11 x 7-inch glass or ceramic baking dish.
- In a medium bowl, whisk together the flour, baking powder, salt, and remaining sugar. Add the milk and melted coconut oil, whisking to combine. If the batter is too thick to stir, add in another tablespoon or two of milk.
- Scrape the batter into prepared baking dish. Scoop the berries on top of the batter (don’t stir, as the batter will rise to the top as it bakes). Sprinkle the top with 1-tablespoon sugar.
- Bake the cobbler in preheated oven for about 65 to 70 minutes, or until top of crust is nicely browned and looks cooked through, and the berries look thick. If it looks like there are a few spots where the batter isn’t cooked all the way through on the top, which you can tell by lightly touching it with your finger, continue baking for another 5 to 10 minutes or until cooked through.
- Let the cobbler cool on a rack for 15 minutes before serving.
- Dairy-free, egg-free, gluten-free + vegan
Kittee Bee says
September 8, 2015 at 10:02 pmHelen is hilarious in this! LOLZ!
Julie Hasson says
September 9, 2015 at 7:05 pmRight Kittee?!! I was laughing so hard. I think she’s a convert now.