Easy Gluten-Free Berry Cobbler (Vegan)
Perfect vegan fruit cobbler packed with ripe, juicy summer fruit and topped with flaky gluten-free biscuits. Baked to bubbly golden perfection! Just 10 simple ingredients required.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 4 ½ cups fresh or frozen berries
- 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))
- 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))
- Vegan vanilla ice cream
- Coconut yogurt
- Coconut whipped cream
Steps
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Preheat the oven to 400 degrees F (200 C) and get out an 8 x 8-inch ceramic or glass baking dish.
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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.
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To a liquid measuring cup or small bowl, add light coconut milk (or other dairy-free milk), apple cider vinegar or lemon juice, and vanilla extract (optional) and whisk to ensure there are no clumps. Let this curdle while you prepare the other ingredients for the cobbler topping.
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In a large mixing bowl, combine potato starch, almond flour, coconut sugar, salt, and baking powder. Whisk to combine.
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Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
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Add wet mixture (dairy-free milk + apple cider vinegar) to the dry mixture and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more coconut milk; if too wet, add more almond flour or potato starch.
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Using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top berry filling with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
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Place cobbler in the oven to bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for 10 minutes before serving to help the fruit firm up.
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Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuits can be frozen for up to 1 month before baking and added when ready to bake.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| fresh or frozen berries | 4.5 cups | - | - |
| coconut sugar | 0.3333333333333333 cup | - | - |
| arrowroot powder | 2 tbsp | Rp 8.000/100g | Rp 2.400 |
| lemon zest | 1 tsp | - | - |
| canned light coconut milk | 0.25 cup | - | - |
| apple cider vinegar or lemon juice | 0.5 tsp | - | - |
| vanilla extract | 0.5 tsp | - | - |
| potato starch | 0.75 cup | - | - |
| almond flour | 0.75 cup | - | - |
| coconut sugar | 2 tbsp | - | - |
| sea salt | 0.5 tsp | - | - |
| baking powder | 1 tsp | Rp 8.000/100g | Rp 400 |
| solid* refined coconut oil | 3 tbsp | - | - |
| Vegan vanilla ice cream | - | - | - |
| Coconut yogurt | - | - | - |
| Coconut whipped cream | - | - | - |
*Estimated market prices, may vary by region
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