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Gluten Free Vegan Berry Cobbler

Here's a cobbler for those who are gluten free, dairy free, or vegan. I liked it when I made it, and it was great the morning after for breakfast, too.
Course: Baking
Cuisine: American
Keyword: cobbler
Servings: 6
Author: Kate McDermott-Art of the Pie

Ingredients

  • 6 cups berries
  • 1/2 cup honey
  • 1/2 teaspoon almond extract
  • 2-3 teaspoons lemon juice fresh squeezed

Topping

  • 1 1/2 cups Bob's Red Mill 1 to 1 Baking Flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/3 cup Earth Balance Vegan Buttery Stick
  • 1 tablespoon Bob's Red Mill Gluten Free Vegan Egg Replacer
  • 2 tablespoons water
  • 1/2 cup canned coconut milk
  • 2 tablespoons sugar

Instructions

Fruit

  • Preheat oven to 400F.
  • Grease an 8x8x4 (or something close to that size) pan.
  • In medium bowl, mix the berries, honey, almond extract, and lemon juice. Turn into the greased pan, and heat in the oven while making the topping.

Topping

  • Mix the flour, baking powder, sugar.
  • Cut in the butter stick until crumbly. I used my fingers. Knives or a pastry blender are fine too.
  • Add 2 tablespoons water to the egg replacer. Mix and let sit for a minute. It will gel up some.
  • In a small bowl, mix the coconut milk and egg replacer together with a fork until blended. Add to the crumbly mixture, and mix until just moist.
  • Spread the dough over the top of the hot berries in plops here and there.
  • Sprinkle with sugar.
  • Return to oven and bake for 40 minutes longer.
  • Serve hot, warm, or cold for breakfast the next morning.

Notes