BERRY FILLING
4 ½ cups fresh or frozen berries (we used 2 cups frozen raspberries, 2 cups blackberries, and 1/2 cup cherries // if fresh, remove stems and roughly chop // for a more tart cobbler, use tart berries such as raspberries)
1/3 cup coconut sugar (or sub organic cane sugar // reduce by up to half if you prefer less sweet desserts)
2 Tbsp arrowroot powder (or sub cornstarch)
1 tsp lemon zest (optional)
COBBLER TOPPING
1/4 cup canned light coconut milk (or sub other dairy-free milk)
1/2 tsp apple cider vinegar or lemon juice
1/2 tsp vanilla extract (optional)
3/4 cup potato starch (or sub all-purpose GF flour blend, but biscuits will be slightly more gummy)
3/4 cup almond flour (or sub finely ground cashews or another nut or seed flour)
2 Tbsp coconut sugar (or sub organic cane sugar)
1/2 tsp sea salt
1 tsp baking powder
3 Tbsp solid* refined coconut oil (or sub chilled vegan butter)
FOR SERVING optional
Vegan vanilla ice cream
Coconut yogurt
Coconut whipped cream
Instructions
Preheat the oven to 400 degrees F (200 C) and get out an 8 x 8-inch ceramic or glass baking dish.
To the baking dish, add fruit, sugar, arrowroot powder (or cornstarch), and lemon zest (optional) and stir to evenly coat. Set aside to let the flavors meld.
