This is one of the recipes that sparked my culinary career, adapted for a gluten-free, plant-based lifestyle. In graduate school, David Wheeler taught me to make this from scratch with whatever fruit was in season (inexpensive was important. . .we were in graduate school, after all.) It has remained a favorite go-to recipe for years.
- 2 ½ cups fresh or frozen marionberries
- 1 TBSP tapioca flour
- 1 TBSP coconut sugar (use date sugar as a sugar-free option)
- ½ cup walnuts, crushed
- ½ cup quick-cooking oat flour (see notes)
- ½ cup quick-cooking oats
- 1 TBSP coconut sugar
- 4 TBSP vegan butter, melted
- Preheat oven to 350℉
- Put the fruit in a medium bowl. Sprinkle on the flour and the sugar. Toss to coat. Put 1/2 cup berries in each of four 3/4 cup (180 ml) ramekins. As an alternate, you can bake this as a single dish in a 3 cup (750 ml) oven proof container.
- Mix the crust In the now-empty bowl. Toss the walnuts, oat flour, oats and coconut sugar until well mixed. Pour in the melted butter and mix gently until the cobbler comes together and begins to form a crumble.
- Divide the crumble topping on each ramekin of berries. Place the ramekins on the foil-lined baking sheet. Bake on the center rack of the oven.
- Bake at 350℉ for 30 minutes on the center rack of the oven. When you see bubbles of berry juice around the edges and the crust is lightly browned, remove from oven and let cool for 10 minutes before serving. Of course, you may not have enough discipline to wait that long!!!
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