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.Print Save RecipeSaved! Click to Remove Ads
For the Filling
For the Topping
- 2 cups oat flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup cold salted butter (cut into pieces)
- 1 large egg
- 2 tablespoons whole milk
- 2 tablespoons dark maple syrup
- 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.