Recipe from Michelle Gerrard of The Vibrant Kitchen
The Goods //
4 cups mixed berries. I used fresh raspberries, wild blueberries and blackberries. (Reserve some to sprinkle on top)
1/2 cup coconut sugar
Zest of one orange and one lemon
Splash of Vanilla extract or 1/4 teaspoon vanilla bean powder
½ cup vegan butter @miyokoscreamery or @earthbalance
1 cup cane sugar or coconut sugar, maple sugar, date sugar... whatever tickles your fancy.
1 can full-fat coconut milk2 teaspoons vanilla extract
1 ½ cups gluten-free all-purpose flour/ you can also do 1 cup gluten-free flour + 1/2 cup almond meal to add some extra protein.
1/2 cup crushed Berrylicious Granola from @larkellenfarm
2 teaspoons baking powder
½ teaspoon of sea salt
Spoonfuls of @coconutbliss Vanilla bean ice cream.
Get Cooking //
Preheat oven to 375F.Wash and dry your berries. Add them to a large bowl with the coconut sugar, vanilla, and orange + lemon zest. Toss gently and let the flavors rest while you make your topping. Cream butter and sugar together until creamy and combined. Then add coconut milk + vanilla and whisk well. Add flour, baking powder, and granola. Stir to combine. It will be fluffy and smell like heaven. You can make one large cobbler in a cast iron or a couple of mini ones. Either way, you fill your pan or mini-dish with the berry mixture. Then layer on your fluffy topping. Add extra berries and a sprinkle more sugar. Put in the oven for 35-45 minutes until the topping is golden and your house smells like waves of bliss. No exaggeration. This stuff is magic. Remove from oven and top with your favorite vegan ice cream. I’m in love with @coconutbliss! Devour while staring up at the summer night sky. Take a deep breath in between bites and relish in the moment. Connect with yourself, your food, your nourishment.