Gluten Free Top
1/3 cup tapioca or corn starch
1/2 cup almond flour
1/4 cup oat flour
1 teaspoon baking powder
2 tablespoons granulated sugar
1/4 cup milk, dairy free milk, or water
1 pinch of salt
1 1/2 tablespoons coconut oil
Berry Filling
Juice of 1/2 a lemon
4 cups of frozen berries
1 cup of granulated sugar
2 tablespoons of coconut oil
2 tablespoons of cornstarch
1 tsp of salt
Directions
For the gluten free top crust:
Mix the dry ingredients; salt, flours, baking powder, sugar, and starch, in a bowl. Stir until well blended. Add solid coconut oil to the dry ingredients. Pinch the oil into the dry mixture until well combined with a crumb texture. Then pour the liquid into the mixture and stir until a dough forms. Set aside.
For the filling:
In a saucepan add all the ingredients. Bring the mixture to a boil, then turn the heat down and let simmer until the mixture becomes thick. Take the mixture off the heat and cool until it thickens like a jelly.
Pour the filling into a baking dish. Then drop bits of the gluten free dough on top of the berry mixture to create the cobbler look, ie berries on bottom with dough bits floating on top. Then cook at 400 F for 20 minutes or until the dough is golden on top. Remove from heat and allow to cool for 20 minutes.
Serve with ice cream, whipped cream, or yogurt.
Serves four.
