This gluten, dairy and refined sugar-free Summer Berry Cobbler is super easy and baked in a cast iron skillet. Perfect for a healthy and simple summer dessert!
Author:The Saucy Fig
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
5–6 cups berries of choice (I used raspberries and blackberries)
6 tablespoons cornstarch
4 tablespoons maple syrup
3 tablespoons agave or honey
1/2 teaspoon cinnamon
1 pinch of salt
3 cups Bob’s 1 to 1 Baking Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cardamom (optional)
1/4 cup coconut sugar
1 stick earth balance frozen (8 tablespoons) or other dairy free butter of choice
1 1/2 cup cashew milk
Place berries in the skillet. Top with the rest of Berry Mixture ingredients and carefully fold over (without smashing berries) until combined and you can no longer see the corn starch.
Preheat oven to 375 degrees Fahrenheit.
Add all dry ingredients from the Biscuit Topping list to a medium bowl.
Using a box grater, grate the stick of frozen earth balance (non-dairy butter) into the flour mixture. Toss gently with a fork to combine, if needed us a pastry cutter or fork to continue to work the butter into the flour until there are no large pieces left.
Add whisked egg and milk to the bowl and stir with spoon until combined.
Using spoon, drop biscuit mixture on top of berries in skillet. Make sure to drop even amounts (not large spoonfuls) over the over the whole skillet to create an even layer of cobbler.
Bake in oven for 35-45 minutes or until berries are bubbling and the cobbler topping is golden brown and looks cooked through.
Serve with your vanilla ice cream or your favorite dairy free ice cream. We love Luna and Larry’s Vanilla Island Coconut Bliss for a dairy and refined sugar-free option. Also, SO Delicious Cashew Milk is super yummy, but not refined-sugar free.