Triple Berry Cobbler with Scone Topping

Gluten Free/Dairy Free Triple Berry Cobbler

Summer berry season is my very favorite season of all here in Oregon! I am a crazy berry picker. If you left me to my own devices I would spend day and night picking berries. I get in a "zone" and just keep picking! It all started when I was a toddler, in a backpack on my Dad's back when we were camping up at Olallie Lake one year. I kept tugging on his hair so that I could get down and pick "bays!" "bays" as I called the berries! I would be so obsessed with berry picking from then on. As I got older each year as we would take our yearly camping trip there I would make sure to pick lots of berries and save a certain amount for huckleberry pancakes- the ultimate treat of the summer. 

 I now have a lot of berries in my freezer from my berry picking escapades this summer waiting to turn into delicious concoctions like this berry cobber that I made for the 4th of July celebration! Yay! 

This cobber can be decorated in any way, for any holiday and is so delicious! I love how the honey in the filling brings out the best flavor in the berries and the soft scone topping with the slight crunch from the polenta finishes off the dessert just right. 

 

Triple Berry Cobbler with Scone Topping

Filling: 

6 cups frozen berries (I used 2 cups raspberries, 2 cups strawberries and 2 cups blackberries)

1/2 cup honey

3 tablespoons tapioca flour

1 teaspoon vanilla extract

1 teaspoon cinnamon

Mix all of the the above ingredients in a large bowl. Then, transfer to a 10" ceramic pie pan. 

 

Scone Topping:

1/2 cup polenta (cornmeal) 

1 1/2 cups gluten free flour mix (I like Namaste brand often sold at Costco) 

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup organic sugar

1 tablespoon baking powder

1/3 cup coconut oil

1 cup full fat coconut milk

+ extra sugar for sprinkling on top.

1. Mix all of the dry ingredients in a medium bowl with a wire whisk. 

2. Add in the coconut oil at room temperature in small chunks. Mix together with your fingers to work in the lumps of coconut oil. Some lumps will remain. 

3. Stir in the the coconut milk to form a dough. 

4. Sprinkle a rolling surface with tapioca flour or gluten free flour mix. Roll the dough into a ball. Roll it out into a circle with a rolling pin. 

5. Carefully place the circle on top of the berry mixture in the pie pan. You may use cookie cutters to cut holes in the dough in a decorative pattern. Brush the top of the cobbler with some water and sprinkle some organic sugar on top. 

6. Bake the cobber at 350F for about 35-40 minutes or until the berry mixture is bubbling and the topping is golden brown. 

Let cool a bit and enjoy!