MIXED BERRY COBBLER (GF, DF, REFINED SUGAR-FREE)

Gluten-Free Mixed Berry Cobbler - Olivia Adriance

MIXED BERRY COBBLER (GF, DF, REFINED SUGAR-FREE)

This berry cobbler should be at every summer picnic and get-together! The individual ramekin portions make the dessert feel extra special, but you can make it in a large casserole dish too (see Notes below).

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American, Barbeque

Keyword: Berry cobbler, Fruit desserts, Gluten-free desserts

Servings:

Author: Olivia Adriance

Ingredients

For the Biscuit:

1 cup gluten-free flour blend (I used Bob's Red Mill 1:1 GF Baking Flour)
1 tablespoon coconut sugar + 1 teaspoon for dusting on top of the biscuits
1 ½ teaspoons baking powder
½ teaspoon salt
4 ounces dairy-free cream cheese (I used Miyokos)
½ cup unsweetened almond milk (sub oat milk for nut-free)

For the Berry Mixture:

4 cups fresh or frozen mixed berries (I used frozen blueberries, raspberries, and blackberries)
½ cup coconut sugar
1 tablespoon arrowroot starch
1 cup water
Ground cinnamon for sprinkling on top

For Serving:

1 pint dairy-free vanilla ice cream

Instructions

Preheat the oven to 400°F.
Line a sheet pan with parchment paper and place (4) 10 to 12-ounce ramekins on top. No need to grease the ramekins!
Prepare the biscuits: Mix the dry ingredients — gluten-free flour blend, coconut sugar, baking powder, and salt — in a large mixing bowl to combine.
Cut in the cold cream cheese with a pastry cutter or two forks until the cream cheese bits are pea-sized.
Stir in the almond milk until the loose dough is just combined.
In the same bowl, make “indentations” in the dough to portion out 4 servings. Set aside and make the fruit mixture next.
Prepare the fruit: Add the fresh or frozen fruit into a medium saucepan along with the coconut sugar, arrowroot starch, and water. Before turning on the heat, stir the mixture to combine, making sure the arrowroot starch is fully dissolved.
Bring the fruit mixture to a low boil. Once it begins to boil, stir constantly for 2 minutes. The sauce will thicken and the liquid will turn clear then remove from heat.
Make the cobblers: Add ½ cup of fruit mixture into each ramekin then evenly distribute the remaining mixture into the ramekins.
Sprinkle a pinch of cinnamon powder in each ramekin, then top with your pre-portioned dough.
Sprinkle a bit of coconut sugar on top of the dough.
Place in a preheated oven and bake for 23 to 25 minutes. Serve with dairy-free vanilla ice cream and enjoy!

Notes

If you’re serving a crowd, you can bake this in a 13x9-inch casserole dish. Double the measurements and bake for 45 minutes at 350°F. Oh and be sure to buy two pints of dairy-free ice cream so there is plenty of it too!

Nutrition