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.
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