This berry cobbler is brimming with strawberries, blueberries, and raspberries, all sweet and sunk beneath a whole grain oat crust. It's a breeze to make, and you can use frozen berries when fresh summer berries are unavailable.
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Berry Cobbler Recipe
The mix of berries topped with an oaten biscuit, makes for a lovely dessert or breakfast - especially when topped with homemade yogurt or kefir. This recipe is republished from The Homemade Flour Cookbook (Fairwinds Press) by Erin Alderson.
Servings: 6 servings
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Ingredients
For the Filling
- 6 cups mixed berries (such as strawberries, blackberries, raspberries and blueberries)
- ½ cup Grade A dark maple syrup
- ¼ cup unrefined cane sugar
- 3 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
For the Topping
- 2 cups oat flour
- 1 tablespoon baking powder
- ½ teaspoon finely ground real salt
- ¼ cup cold butter (cut into pieces)
- 1 large egg
- 2 tablespoons whole milk
- 2 tablespoons dark maple syrup
Instructions
- To make the filling, combine the berries, maple syrup, sugar and cinnamon in a pot and bring to a boil, cooking for 3 to 4 minutes as the berries expel their juice. In a small bowl, whisk together the cornstarch, water and lemon juice until smooth. Pour into the boiling berry mixture and cook for 2 to 3 more minutes, stirring frequently, until the mixture starts to thicken. Pour into a 9-inch round baking dish.
- To make the topping, combine the oat flour, baking powder and salt in a large bowl. Cut in the butter, until the dough is in pea-sized pieces. In a small bowl, whisk together the egg, milk and maple syrup. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Break off golf ball=size pieces of the dough, lightly pat into a circle and place over the berries. Continue with the remaining dough. Bake for 25 to 30 minutes, until the filling is bubbling and the topping is golden.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
Kaley Thatcher says
Do you know what the nutritional information is?
Jenny says
I don't provide nutritional information. If you need it, plug the ingredients into a nutrient calculation tool.
Robyn Peterson says
My husband and I were just talking about whole grain baking (like REALLY whole grain.... grinding flour and alternative sources of flour etc) yesterday! how very timely! thanks so much for the lead to this book and these recipe ideas. 🙂 And Happy Lammas ( first harvest of grain/ loaf-mass)!
Caitlin says
This sounds delicious!! I have a bake sale coming up and I'm always looking to make something different. Do you think this would do well in individual sizes? Maybe those foil/tin mini bread loaf pans?
I look for your emails every morning, Keep the recipes coming!! 🙂
JoAnne says
Hi, I'm allergic to eggs and wondering what would be a good substitute for the eggs in this recipe?
JoAnne says
So, I made this today and it was sooooooo good!! Actually, I'm about to go have another bowl! My kids loved it and I even shared it with my neighbor! 🙂 I went ahead and just omitted the eggs since I'm allergic and it still turned out amazing. I also soaked the flour overnight with coconut buttermilk (coconut milk with lemon juice) (we also have dairy allergies in our house). I used more milk, it just didn't seem wet enough to soak, so I ended up using more like 1-1.5 cups of milk. I also added some turbinado sugar to the oat flour dough when I mixed it, it was a little too bland/sour, as well as sprinkled a little bit on top when I baked it.
Enjoy! We sure did!
Gretchen says
What temperature and how much cinnamon do you add to the berries? It is not listed in the ingredients but mentioned in the directions.
Thanks!! I'm guessing at 350 degrees... hopes it turns out!
Gretchen says
I baked it with 1 tsp of cinnamon and at 375 degree ( I started with 350 and then upped it to 375 a few minutes in) and it was perfect at 25 minutes.
Barbara Bechberger says
One additional note, the instructions call for cinnamon to be mixed in with berries in pot, but there is no listing of cinnamon in the ingredients. Is there supposed to be cinnamon in this recipe?
Barbara Bechberger says
I don't see an oven temperature either, 375?
Maggie says
Thank you SO much for providing a printer-friendly link!
Diane Ives says
If you are soaking when do you add the butter?
Amy says
Oven temperature?
Viola says
Wouild kefir work just as well as buttermilk?
Richard Stang says
What about tapioca floor?
Deadra says
both mill links go to the nutrimill. Also I think I need to make this tonight. looks yummy!
Amethyst says
I am allergic to corn. Can I sub xantham gum in lieu of cornstarch?
Mikaela says
Can I use coconut butter and milk instead of regular butter and milk ?
Nicole says
Maybe I'm just missing it - but bake at what temperature?
Shana says
It appears that both mill links bring me to the amazon page for the Nutrimill. Do you happen to have the link to the Komo Fidifloc mill that you use? Thanks!
Sara Foley says
I haven't got a flour mill (yet) - but I remember when I used to work in a health food shop which had a mill - and for a small fee would grind the grains fresh. Soooo good. the recipe looks beautiful by the way.
Lorelei says
Can you sub arrowroot powder for the cornstarch?
Jenny says
I haven't tried that, but I think that would work.