Stirring frozen berries, coconut sugar, arrowroot powder, and lemon zest
Mixing the berries with coconut sugar and letting them sit is a technique called maceration (you can think of it like marinating). By some science magic, the sugar draws moisture from the fruit and forms bonds (okay, that’s enough science for today, kids). The important part is that it makes juicy, tender, saucy fruit! And by adding arrowroot powder or cornstarch, the fruit thickens with baking.
Spoon in a baking dish of mixed berries
Next, we make the flaky, vegan, gluten-free, grain-free biscuits! We know, it’s sorcery, friends!
Mixing almond flour, potato starch, coconut sugar, salt, and baking powder in a bowl
Our trusty combination of almond flour and potato starch makes them light and fluffy, while coconut milk and oil make them rich and flaky. Add the other biscuit essentials like salt, baking powder, and (coconut) sugar, and you’ve got the most perfect cobbler topping!
Mixing gluten-free cobbler dough
Gently scooping the biscuit dough over the berry mixture (and avoiding pressing it down) gives the biscuits a golden brown exterior and prevents them from getting mushy.
Scooping biscuit dough over macerated berries
We hope you LOVE this berry cobbler!
