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.