Summer Berry Cobbler
What’s better than a cobbler fresh out of the oven? Few things compare to a simple mixture of seasonal fresh fruit topped with a crumbly, buttery roof. Top with ice cream or yogurt if you please, or just enjoy this cobbler in its perfect simplicity. Bring this dessert to a summer BBQ or potluck and everyone will love you. This is the time of year where you can pick berries wild or at U-pick farms, which is the ultimate summer family activity. Berries are on the “dirty dozen” list and therefore are best bought organic. You can make the recipe below as described or use a single berry or two, as long as it adds up to 8 cups. Have extra? Use it in your morning oatmeal instead of any sweeteners or layer in a cup with yogurt for an exciting parfait.
Summer Berry Cobbler
Makes 12-16 servings
Ingredients:
2 cups blackberries (12 ounces)
3 cups raspberries (12 ounces)
3 cups strawberries, hulled and coarsely cut into quarters (about 1 1/2 pints)
1/4 teaspoon ground cinnamon
2 to 4 tablespoons honey (depending on sourness/sweetness of the berries)
3 tablespoons arrowroot powder
Pinch of salt
For the topping:
3 cups rolled oats
1 cup shredded unsweetened coconut
3/4 cup raw unsalted almonds or pecans, finely chopped
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil
3 tablespoons honey
11 ounces cold organic butter, cut into 1/4-inch cubes, plus more for greasing the pan
Directions:
Preheat the oven to 375˚F
In a large bowl, toss together all the ingredients for selected filling.
Butter an 8-by-8-inch deep baking dish, preferably glass. Transfer the fruit mixture to the dish. Make sure to leave at least 2 inches from the top, for both the topping and the juices that like to bubble over and make a sticky mess on the bottom of your oven. You can put a cookie sheet on the rack below the rack you are using in the oven to catch any juicy spill-over, just in case. (Extra filling can be cooked separately in a little greased ramekin and eaten with yogurt, ice cream, or over oatmeal.)
In a large bowl, stir together the oats, coconut, nuts, salt, and cinnamon.
In a small pot, melt the coconut oil and honey together. Drizzle this over the oat mixture and stir well.
Add the butter cubes to the oat mixture and squeeze the butter and oat mixture together with your hands until the oats and butter are well incorporated. (It may look like this is way too much butter, but trust me, you want your topping to be really buttery. This part is great for the kids to get involved! You may ask, “why am I wrist deep in butter and oats?“ Well, this is what makes the crumble top crumbly. )
Top the fruit mixture with the oat mixture, and cover the pan with foil.
Bake, covered, for 30 minutes, rotating the pan halfway through.
Remove the foil and bake until the topping is golden brown, 10 to 15 minutes.
