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Red White & Blue Berry Cobbler

Serves 8 45 minute prep time

By Kim McDevitt, MPH RD on June 26, 2015, categorized in Dessert

Red White & Blue Berry Cobbler

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.

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