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Gluten-free berry cobbler

This gluten-free berry cobbler is dairy-free too, so ideal for those with food intolerance. For a vegan version use egg replacement powder or flax- egg. Serve it with plant-based custard, ice-cream or vanilla yoghurt.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 cups about 500g frozen or fresh mixed berries
  • Juice of ½ lemon
  • 1 tsp cinnamon
  • 3 Tbsp muscovado sugar
  • 2 Tbsp cornflour
  • Topping:
  • 2 cups gluten-free flour
  • 4 Tbsp muscovado sugar
  • 1 tsp cinnamon
  • 2 tsp gluten-free baking powder
  • 2 pinches of salt
  • 6 Tbsp soft vegan butter or spread
  • 1 egg or gluten-free egg replacer
  • ½ cup dairy-free milk oat or almond

Method
 

  1. Preheat oven to 180°C.
  2. Put the berries, sugar, lemon juice, cinnamon powder and cornflour in deep baking dish, then combine.
  3. In a bowl, mix the flour, sugar, baking powder, salt and cinnamon. Add the spread and mix well.
  4. Whisk together the milk and egg, then pour this into the flour mixture and stir until you get a thick dough.
  5. Using a ice-cream scoop, drop dough balls on top the top of the berries, covering the fruits, but leaving a little gap between them. 
  6. Place the dish in the middle of the oven and bake for 25 minutes until the topping is golden. Cover with foil and bake for another 25-30 minutes, until the dough has cooked through properly.  
  7. Take the dish out of the oven and let the cobbler to cool for 10 minutes.
  8. Serve warm with (plant-based) vanilla ice cream, yoghurt, custard, cream etc.