A summery plant based dessert sensation. Puffed up mini scones on top of a jammy berry base. So simple, so delicious, and most definitely best served with a scoop of your favourite plant based vanilla ice cream, or coconut cream. Or both! I remember as a kid I’d always ask for a bit of both, so indecisive and you just never wanted to miss out on one or the other. Not that we were eating coconut cream back then, I don’t think anyone was!
I’m not usually much of a berry, or any kind of fruit dessert person, unless it’s in the form of a tart. I think it’s purely because berries are my breakfast fruit addition pretty much every morning regardless of whether pancakes, oats or waffles are on the menu. For me this cobbler is delicious as an afternoon snack, breakfast or brunch option, or once served with the aforementioned ice cream or coconut cream, post barbecue dessert.
Recipe created for Linwoods Health Foods, this is not a sponsored post.
Mixed Berry CobblerPrint Recipe
- **For the Base**
- 800g frozen mixed berries (I used blueberries, strawberries and raspberries)
- 60g caster sugar
- 2 tbsp (20g) cornstarch + 3 tbsp water
- **For the Topping**
- 2 tbsp milled flaxseed + 6 tbsp water
- 100g plain flour
- 80g ground almonds
- 2 tsp baking powder
- ¼ tsp baking soda
- 60g vegan butter, cold and finely diced
- 60ml cold non dairy milk of choice
- 50g soft brown sugar
Add berries to a pot over a medium heat. Bring to the boil and then simmer for five minutes to break down the berries a little and allow the sugar to dissolve.
Add the cornstarch mixture and quickly mix to prevent clumping. Allow to simmer for 5 minutes to thicken.
Preheat your oven to 180C (350F).
Mix together flax and water and set to one side for five minutes.
Meanwhile, blitz together flour, baking powder, baking soda, ground almonds and butter in a food processor to combine.
Add the cold milk, flax “eggs” and brown sugar and blitz to combine. Divide the dough into 6 - 8 patties.
Place the berry mixture into an oven safe dish. Place cobbler topping on top, and bake for 25 - 30 minutes. Until golden and the berries are bubbling. Allow to cool for 5 - 10 minutes before serving. Store leftovers in the fridge for up to three days.