Berrylicious Cobbler

BERRIES/

Blackberries. Wild Blueberries. Raspberries. All loved up with a topping that is familiar and decadent yet healthier than what you may remember. A celebration of Summer, and a love letter to Autumn. If you have a surplus of berries this is the way to bring them to life. Enjoy darlings. 

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The Goods //

-4 cups mixed berries. I used fresh raspberries, wild blueberries and blackberries. (Reserve some to sprinkle on top) 

-1/2 cup coconut sugar

-Zest of one orange and one lemon

-Splash of Vanilla extract or 1/4 teaspoon vanilla bean powder

-½ cup vegan butter Miyokos Creamery or Earth Balance

-1 cup cane sugar or coconut sugar, maple sugar, date sugar... whatever tickles your fancy. 

-1 can full-fat coconut milk

-2 teaspoons vanilla extract

-1 ½ cups gluten-free all-purpose flour/ you can also do 1 cup gluten-free flour + 1/2 cup almond meal to add some extra protein. 

-1/2 cup crushed Berrylicious Granola from @larkellenfarm 

-2 teaspoons baking powder

-½ teaspoon of sea salt

-Spoonfuls of Coconut Bliss Vanilla bean ice cream. 

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Get Cooking //

Preheat oven to 375F. 

Wash and dry your berries. Add them to a large bowl with the coconut sugar, vanilla and orange + lemon zest. Toss gently and let the flavors rest while you make your topping. Cream butter and sugar together until creamy and combined. Then add coconut milk + vanilla and whisk well. Add flour, baking powder and granola. Stir to combine. It will be fluffy and smell like heaven. You can make one large cobbler in a cast iron or a couple of mini ones. Either way you fill your pan or mini-dish with the berry mixture. Then layer on your fluffy topping. Add extra berries and a sprinkle more sugar. Put in the oven for 35-45 minutes until the topping is golden and your house smells like waves of bliss. No exaggeration. This stuff is magic. Remove from oven and top with your favorite vegan ice cream. I’m in love with Coconut Bliss!  Devour while staring up at the summer night sky. Take a deep breath in between bites and relish the moment. Connect with yourself, your food, your nourishment. Love you. Mean it. 

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