My Plant-Based Week
My Plant-Based Week

"On the Fly" Fresh Berry Cobbler

I promise this will be the last time I mention the gorgeous berries we picked this Spring...but they were so lovely that it seems disrespectful not to glorify them in every recipe they were a part of!


I had the forethought to freeze some of them, so today I defrosted them and measured them out. With 2 ½ cups of mixed red and yellow raspberries and strawberries, I knew I had just enough to make a small cobbler of sorts.


It was about 30 minutes before dinner so I only had a little time. I’ve never made a cobbler in such a short time frame and I knew there was no time for a traditional pastry top crust. So some might call this more of a fruit crisp or crumble but we called it cobbler. Some rolled oats, pecan pieces, organic brown sugar, coconut oil, vanilla and cinnamon created the top “crust” and the berries, some natural cane sugar, more cinnamon and vanilla, a squeeze of fresh lemon juice and a bit of tapioca starch created the filling. About 30 minutes in a 400 degree oven and it was nice and bubbly and beginning to carmelize around the edges. The aroma was so intoxcating,  it took all my willpower not to grab a spoon and dig in!


Now, you could use any fresh or frozen berries you have on hand and just make it your own creation. The only absolute rule here is that you should really serve and enjoy with some nondairy vanilla ice cream. Or at the very least some fresh coconut whipped cream. I promise you won't be sorry! Oh!!! And you must eat this cobbler warm!



"On the Fly" Fresh Berry Cobbler (Prep Time: 10 mInutes  Cook time: 30 minutes  Serves 4-6)


Top Crust:


1 cup old fashioned oats

1/2 cup pecan pieces

3 Tbs. firmly packed organic light brown sugar

2 Tbs. Coconut oil

1/2 tsp. pure vanilla extract

pinch of fine grain sea salt




2 1/2 cups fresh berries of your choice

3/4 cup natural cane sugar

1 1/2 Tbs. tapioca starch (to help thicken the filling)

1 1/2 tsp.  pure vanilla extract

pinch of fine grain sea salt

1 good squeeze fresh lemon juice


1.Preheat oven to 400 degrees. Put oats into the bowl of a food processor. Pulse until coursely ground. Add the rest of the ingredients and pulse until the pecans are finely chopped and everything is mixed well. This should start to come together into a sort of dough and stick together a bit when pinched between your fingers.

2. Mix all the filling ingredients together in an 8-inch round or square baking dish that has been lightly oiled or sprayed with no-stick cooking spray. Sprinkle the crust evenly over the top. Bake for 30 minutes or until the crust is golden brown and the filling is bubbly. Cool slightly before serving. Serve with a nondairy vanilla icecream or fresh whipped coconut cream if desired. Cover any leftovers with plastic wrap and store in refrigerator for up to two days.

Hi! I'm Milissa and my passions are healthy, mostly-plant-based food, saving money, enjoying my family, living in grace and honoring God.

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