I threw together this yummy cherry and wild wine berry cobbler after our forager brought us a few pints of wild berries. We were eating them raw until we finally had to stop ourselves so there would be something left to make dessert out of!
This gluten free cobbler can be made with any berries and we also enjoyed it with lakanto, which is a sugar substitute that stands in for sugar when baking.
For the cobbler filling:
2 quarts of blackberries (or mixed berries)
1 cup raw cane sugar or lakanto
1 Tablespoon potato starch or arrowroot powder
1/2 Tablespoon almond extract
Juice of two lemons
Mix all the fruit with the sugar (or lakanto), lemon juice and almond extract. Allow to marinate about 1 hour. Mix in the potato starch or arrow root just before putting the filling in your baking dish.
For the topping:
1/3 lb. of vegan shortening or vegan “butter” (make sure it’s soft by leaving it out at room temp)
1 1/2 cups gluten free all purpose flour (or regular all purpose flour if you don’t mind the gluten)
1 1/2 cups raw cane sugar or lakanto
Mix all the cobbler topping by hand until the mixture holds together in clumps.
Pre-heat oven to 350 degrees.
In a 9×9 baking dish, add the cobbler filling and crumble the mixture on top. Bake at 350 degrees for 10 minutes until browned on top.