Wow your friends this 4th of July with a beautiful berry cobbler that’s made without gluten, soy or dairy. Even better, you’ll get a bit of protein thanks to Vega Sport® Protein.
Ingredients
- Fruit Base:
- 1/2 cup brown sugar
- 2 Tbsp arrowroot powder or non-GMO cornstarch
- 7 cups fresh or frozen mixed berries such as blueberries, strawberries, and blackberries
- Biscuit Topping:
- 1 cup gluten-free rolled oats, ground into flour (or 1 cup gluten-free flour blend)
- 1/4 cup almond flour
- 1/4 cup brown sugar, 2 Tbsp reserved
- 1 serving Vanilla Vega Sport® Performance Protein
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup non-dairy butter, chilled and cut into small cubes
- 1/2 cup non-dairy milk, 2 Tbsp reserved
- Whipped Cream:
- 1 can full-fat unsweetened coconut milk, chilled
- 1 tsp maple syrup
- 1 tsp vanilla extract
Preparation
-
Preheat oven to 400F.
-
Whisk sugar and arrowroot in a large bowl. Add berries and toss to coat.
-
Transfer berries into a 2-quart baking dish approximately 2 inches deep.
-
Set aside to macerate while preparing dough.
-
In a small bowl, whisk together the dry ingredients. Using a fork or pastry cutter, cut the margarine into the dry ingredients until it resembles a crumbly oatmeal-like texture. Add the non-dairy milk and stir until the mixture comes together.
-
Spoon batter on top of fruit in large dollops with ½ inch apart from fruit.
-
Brush top of fruit with milk or butter and sprinkle with sugar.
-
Bake at 400F for 25 to 30 minutes, or until top is browned and fruit is bubbling.
-
While cobbler bakes, prepare your whipped cream. Open can of chilled coconut milk and drain the separated liquid into a container (store in refrigerator or freeze for smoothies).
-
Scoop cream out of can and into medium size bowl. Add 1 teaspoon vanilla extract and 1 teaspoon maple syrup. Whip until fluffy.
-
Let cobbler cool, top with scoop of coconut milk ice cream (optional but highly recommended) and whipped cream.
