best berry cobbler

 

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Yield: 1 cobbler in an oven-to-table dish – a large dish with about a 2-3 quart capacity

Rating: Make your berry mixture. Make your topping. Combine the 2 and bake. Not too hard but has  a couple of steps.

 

Topping Ingredients:

1 1/3 cups Gluten Free Flour – I like Bob’s Red Mill (you may use all-purpose if you prefer)

2 tablespoons raw cane sugar

¼ cup brown sugar

¼ teaspoon cinnamon

¼ teaspoon kosher salt

2 tablespoons pure vanilla extract

4 tablespoons coconut oil (4 tablespoons will give you a crumbly top, using 5 or 6 tablespoons will make it a little more cake/doughy like)


Fruit Filling Ingredients:

2 1/2 pounds strawberries, washed, green tops removed, cut into quarters

2 cups blueberries - washed

2 tablespoons raw cane sugar

1 ½ teaspoons cornstarch

1 tablespoon lemon juice

¼ teaspoon cinnamon

¼ teaspoon kosher salt

 

Directions:

Assemble the fruit filling by mixing your strawberries and blueberries and sugar in a large mixing bowl. In a very small bowl, mix your cornstarch and lemon juice with a small whisk until the cornstarch is fully dissolved.  Mix the cornstarch mixture into the berry bowl. Add the cinnamon and salt to the berry bowl and mix the fruit well.  Allow the mixture to sit for 30 min.

 

Preheat your oven to 325 degrees.

 

Prepare the crumble topping by adding your flour, cane sugar, brown sugar, cinnamon and salt. Mix well with a fork. Add your vanilla and coconut oil and use a gloved hand to work the oil into the dry ingredients. You will know it is mixed well enough when you can form a ball in your fingers and it isn’t too crumbly.

 

Take your fruit filling and pour into your oven-to-table dish. I use something a dish with a capacity of between 2-3 quarts. Sprinkle your topping over the fruit until it is almost all covered.  Pat it down lightly with your hand so it stays in place.  Bake uncovered for 40 minutes.

 

Plan ahead:

You can bake your crumble and keep in the fridge up to 3 days before.  Feel free to warm uncovered in the oven for 20 minutes at 350 degrees (325 convection) right before serving.