Berry Crisp-Cobbler
This is a very easy version of a berry cobbler, with a ‘sugar-crisp’ topping. It’s so delightfully easy to make, and just delicious. I usually make it with blueberries or blackberries, but you can sub another favorite berry as you like.
Ingredients
- 2 cups oat flour
- 1/2 cup unrefined sugar remove & reserve 2 tbsp for topping, see note
- 1 - 1 1/2 tsp lemon zest
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup non-dairy milk
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp pure vanilla extract
- 1 1/2 cup fresh or frozen berries see note
Topping:
- 2 tbsp rolled oats
- 2 tbsp reserved unrefined sugar see note
Instructions
- Preheat oven to 350ºF. Prepare a baking dish (I use 8” x 12” glass dish, see note) by wiping the inside with a drop of oil and lining with a strip of parchment paper.
- In a large bowl, add oat flour, sugar, zest, baking powder, baking soda, and salt.
- Stir through to combine.
- In another bowl, add milk, vinegar, and vanilla, stir through.
- Add wet ingredients to the dry, and mix through to incorporate.
- Finally, add the berries and gently but quickly mix through.
- Pour batter evenly into prepared pan.
- Sprinkle on the 2 tbsp of reserved sugar and rolled oats.
- Bake for 25-28 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pan before cutting into pieces. Serves 6 or more.
Notes
Sugar Note: Measure out the 1/2 cup of sugar and remove 2 tbsp for the topping. A light-coloured sugar works best, such as unrefined cane sugar.
Berries Note: Any berry will work here. If using strawberries, cut them into smaller pieces so more the size of a blueberry or raspberry. If using frozen berries, allow another 2-3 minutes for the batter to set.
Baking Dish Note: I like using a long shallow baking dish for this cobbler. It bakes up more like a sheet cake, but this size dish allows for quick baking and a wonderful contrast between cake and crisp topping!