It’s coming up on prime berry season here in New England and this past weekend we went out and picked a whole bunch of fresh blueberries. I’ll be honest, we’ve mostly just been eating them right from a bowl on the kitchen counter but I did want to give another recipe which stars fresh berries from my favorite cookbook, Run Fast. Eat Slow, a try.
This berry cobbler is simple to make and comes together in about 10 minutes in a single bowl. You can have it out of the oven and cooling in under an hour. It’s also sugar, flour, and dairy-free for an extra shot of wholesome happiness.
It might not include chocolate but it does satisfy one of my other tenets of a great baked good: it can be eaten for breakfast or dessert.
You likely have most of the ingredients in your pantry to throw this together quickly. Almond meal or almond flour might be the only one I’d consider a little out of the ordinary.
Wash all the berries you are using. I decided to mix in a pint of blackberries and raspberries to go with the blueberries. Toss the berries with the lemon juice and tapioca.
I’m a sucker for anything with chocolate but also almost as much of a sucker for anything cooked or baked in a cast-iron skillet. Makes me feel like a frontiersman. Spread the berry mix into the skillet (or use an 8×8 inch pan).
Using the same bowl, whisk all the dry ingredients together and then add syrup and oil and combine.
Spread on top of the berries.
Bake for 25 to 30 minutes until the top is bubbling with berry juice and the oats and nuts are a golden brown.
This berry cobbler makes a great dessert, warm with a scoop of vanilla ice cream or a satisfying and filling breakfast dish to get your day started right.
If you are a runner or an athlete, I highly recommend both of the Run Fast. Eat Slow. cookbooks. They are chock full of interesting and energy-packed whole food recipes that will help you recover or prepare to perform your best. Check out more of my favorite recipes from these cookbooks.
- 2 cups berries of your choice
- 4 cups Blueberries
- 1 Tbsp Lemon juice
- 2 Tbsp Tapioca flour or Tapioca starch
- 3/4 Cups Old-Fashioned Rolled Oats
- 1/2 Cup Almond flour or Almond meal
- 1/2 Cup raw nuts, chopped
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger, ground
- 1/4 tsp Fine Sea Salt
- 1/3 Cup grade B Maple Syrup
- 1/4 Cup Virgin Coconut Oil, melted
- Preheat your oven to 400 degrees F. For this recipe you can choose either an 8X8 baking dish, a 10″ skillet
- In a large bowl, toss the fruit, lemon juice and tapioca flour or starch. Spread the mixture on the bottom of whatever dish you are preparing it in.
- In the same bowl, whisk together the oats, almond flour or meal, nuts, cinnamon, ginger and salt. Add the maple syrup and oil, stir everything to combine.
- Spread the oat mixture evenly over the berry mixture.
- Place in the center of the oven and bake until the topping is golden brown and the fruit is bubbling. This should take 25 to 30 minutes. If the berries were frozen, add an extra 10 minutes.