Berry Cobbler

Picture this… you’re cozied up by the fire, listening to jazz, and spooning this dreamy Berry Cobbler. Name a better evening, we’ll wait 🙂 We teamed up with our friends @sweetlorens with their NEW Breakfast Biscuits to create a flavorful & simple cobbler topping. Whether you’re in a pinch for your next holiday gathering or just needing a sweet treat, this cobbler will be your go-to gal 🕺✨

WHAT YOU’LL NEED FOR THE BERRY COBBLER

For the Topping

• 1 cup gluten-free rolled oats 
• ⅔ cup almond flour 
• ¼ cup Sweet Lorens Cinnamon Sugar Breakfast Biscuits, crushed 
• ¼ cup Sweet Lorens Blueberry Breakfast Biscuits, crushed
• 1 cup of dark brown sugar 
• 5  tbsp cold plant-based butter
• 2 tbsp cinnamon 
• ½ cup coconut oil, 1 tbsp for greasing 
• ½ tsp kosher salt
• 4oz Pure Coconut cocojune or 4oz Vanilla Chamomile cocojune

For the Filling

• 4 cups frozen mixed berries 
• 2 1/2 tbsp cornstarch 
• ½ tbsp vanilla extract

STEPS TO DELICIOUSNESS

1. Preheat your oven to 375F.
2. In a large bowl add fruit and cornstarch. Toss until the cornstarch is well mixed with the berries 🫐🍓
3. Splash in your vanilla extract. 
4. Give your 9×9 inch baking dish a gooood lathering of coconut oil. Then, add the berry mixture to the dish and set aside.  
5. In a medium bowl combine oats, almond flour, cinnamon, crushed Sweet Loren’s Biscuits, salt and brown sugar. 
6. Add the butter and break it up with a pastry cutter, fork, or go rouge and use your hands 🙌🏻. The mixture should be in chickpea sized bits. 
7. Then add the coconut oil and mix using a rubber spatula to combine. The mixture should resemble something similar to wet sand. 
8. Crumble the topping alllll over the berries until completely covered, don’t leave any spots un-topped!  
9. Bake for about 25-30 minutes. Serve warm with vanilla ice cream.
10. Dollop as much Pure Coconut june on top as your heart desires! Vanilla Chamomile would also be delish here 🙂