Mixed Berry Cobbler
Servings: 6 -8
Ingredients
- 6 cups mixed fresh berries or frozen, thawed
- ¼ cup coconut palm sugar organic cane sugar or brown sugar
- 3 Tablespoons flour such as spelt or your favorite GF flour such as rice flour
- 1 teaspoon lemon zest not packed
- 1 ½ cups whole spelt flour whole whet pastry, white whole wheat flour or all-purpose flour OR King Arthur Multi-purpose GF Flour + 1 tsp. xanthan gum
- 2 teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- 2 Tablespoons pure maple syrup OR organic cane sugar if you use maple syrup, add to buttermilk; if you use sugar, add to flour
- ¼ teaspoon fine grain sea salt
- 6 Tablespoons cold unsalted butter or organic Earth Balance cut in small pieces + more for greasing baking dish
- ¾ cup buttermilk or unsweetened non-dairy milk + 1 Tbs. apple cider vinegar
- 1 Tablespoon unsalted butter or organic Earth Balance melted or 1 Tablespoon buttermilk*
- 1 teaspoon sugar optional
Instructions
- Preheat oven to 400 degrees. Grease a 9–or 10-inch square shallow baking dish or pie plate.
- In a medium bowl, gently toss the berries with 3 Tbs. flour, ¼ cup sugar and zest. Transfer berries into the prepared pan. Set aside and reserve the bowl.
- To make the cobbler topping, blend the 1 ½ cups flour, baking powder, baking soda, 2 Tbs. sugar (if using), salt and butter with your fingertips or a pastry blender or pulse in a food processor just until most of the mixture resembles coarse meal. Transfer to the same bowl used to mix the berries and stir in the buttermilk and maple syrup (if using) until well combined.
- Using your fingertips, rub the buttermilk mixture until it begins to clump together. Take a heaping spoonful of dough and place it on top of the berries. Don’t cover the berries completely. Brush with melted butter or buttermilk and sprinkle with sugar, if desired. Place the dish on a baking sheet and bake for 40 minutes or until the fruit is bubbling and the top is golden and cooked through.
Notes
*For a golden glaze, brush the biscuits with melted butter. For a more brown crust, brush them with buttermilk.
You can use either maple syrup or cane sugar (not both) in the cobbler topping. Pick one sweetener! Please read the directions carefully since the maple syrup is added with the buttermilk and the cane sugar is added to the dry ingredients.
To increase the recipe to serve 12, multiply all ingredients by 1 ½ and use a 13 x 9–inch baking dish. Bake for an additional 5 minutes.
To Make in the Slow Cooker:
Follow all directions for cobbler in the oven except dollop the cobbler topping on the bottom of the slow cooker insert and pour the fruit mixture on top. Cover and cook on LOW for 1 ½ to 2 hours, or until biscuit mixture is cooked through. The time will depend on how wide your slow cooker is.
Follow all directions for cobbler in the oven except dollop the cobbler topping on the bottom of the slow cooker insert and pour the fruit mixture on top. Cover and cook on LOW for 1 ½ to 2 hours, or until biscuit mixture is cooked through. The time will depend on how wide your slow cooker is.