A warm and gooey cobbler cooked in a cast iron skillet, it can be made with whatever fruits you like, but I am partial to berries. I have an old scrawled note card with a traditional milk, dairy, wheat recipe for a blackberry batter cobbler that I used to veganize regularly, but I hadn’t tried it again since going gluten-free after the birth of my son almost 2 years ago. Well luckily I decided to concoct my own gluten free version and give it a whirl, because it not only tastes the same as the original, but the cake batter cooks up to moist yet flaky perfection.
Ingredients
1/2 cup palm shortening (Spectrum vegetable shortening)
1/2 cup maple syrup
2 tbsp. arrowroot flour
6 tbsp. coconut flour
1/2 cup sorghum flour
1/2 tsp. xanthan gum
2 tsp. baking powder (aluminum free)
1/2 tsp. baking soda
a pinch of sea salt
1 cup almond milk (I used Silk Vanilla Almond – which I accidentally purchased instead of original flavor and incidentally discovered it tastes like melted ice cream – happy accident 🙂
1 tsp. vanilla extract
2 tsp. orange zest
1 tsp. cinnamon
1.5 – 2 cups fresh or frozen berries depending on your desired level of fruit – I used 2 cups frozen mixed blueberries, blackberries, and raspberries.
- Preheat oven to 350 degrees
- Place shortening in 10 inch cast iron skillet and set in warming oven
- Mix all dry ingredients while oven/shortening is warming
- Add wet ingredients and melted shortening to flour mixture- stir to combine
- Pour batter back into warmed skillet
- Smush into place with back side of a spoon
- Sprinkle berries over batter and press down gently
- Bake for 45-55 minutes, or until cake is golden(and a toothpick emerges clean) and berries are set and not syrupy
- Eat it while it’s hot, Eat it with ice cream, Misbehave and eat it for breakfast with your coffee – go for it.
Good Clean Eats 