Vibrant juicy berries meet buttery almond cake pooling in a creamy vanilla ice cream offering a scrumptious nutty bite. With a scanty list of ingredients, uncomplicated instructions and my latest igtv video (instagram handle @whatpazlikes), it is reliably the queen of spring season desserts. A corruptively rich sweet escapism, even if, for a fleeting moment, it will transport you to a magical world where browned buttery softness and sweet berries co-exist.

Delivering unhinged happiness, the texture is chewy and toothsome. Although the recipe calls for almond flour, coconut flour and oats, these can all easily be swapped for regular all-purpose flour. Improvising has never been simpler, thoughtfully accommodating for gluten free or vegan for that matter.

So, let me show you how versatile and accommodating this luscious dessert is. It is absolutely a must make and you will astound your family and guests. Go on, indulge yourself:)

You can make a vegan version swapping the dairy for plant-based products or you could do gluten swapping for regular all-purpose flour or you could do both, vegan and gluten-free! Truly yummy! My family absolutely love the gluten-free version. It is such an appealing recipe and I could not be more happier with my experimentations to perfect this recipe for you.

BROWNED BUTTER BERRY COBBLER

Paz

Print Recipe Pin Recipe

Course Dessert

Ingredients

Gluten-Free Version (same as pic above)
120 g butter
1 cup fresh strawberries (cubed)
½ cup fresh raspberries
½ cup fresh blueberries
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cardamom
2-3 tbsp brown sugar (or coconut sugar)
1 cup almond flour
½ cup coconut flour
⅔ cup oats (instant)
1½ cup milk (I used soya milk) (personal preference)
^OR
Follow the below ingredient list and method if using Regular All-Purpose Flour.
85 g butter + 15g butter
1½ cups regular all-purpose flour (omitting the almond flour, coconut flour and oats)
1½ tsp baking powder
½ cup brown sugar (Use less if you don't like it too sweet)
½ cup cultured milk (I used Inkomaas)
¼ tsp vanilla essence
vanilla bean ice cream (or coconut ice cream)

Instructions

Rinse berries under cold water
Chop strawberries into cubes
Toss all the berries with the ground spices and 2 tablespoons of sugar to infuse. Set aside until needed.
Pre-heat oven to 180-degree celcius.
Melt butter in an ovenproof skillet over low heat until browned to a rusty colour. Be careful not to burn the butter. Keep stirring.
To make the cake batter, mix the dry ingredients (almond flour, coconut flour and oats) with the milk and vanilla essence.
OR sift the all-purpose flour + baking powder and rub 15g of butter into the flour mix. This will form a coarse dry-ish mixture.
Mix the cultured milk and vanilla essence. Pour into flour mix and form a thick-ish batter. The batter must not be too dry or too wet. It must be something similar to a dumpling batter. Now spoon the batter onto the browned butter. You may scoop some of the browned butter onto the batter before adding the berries.
Pour or scoop the batter onto the browned butter. I used an ice cream scoop.
Top with the infused berries.
Bake for 30 minutes or until slightly browned on the sides.
If baking with regular all-purpose flour, you may need to bake the cobbler for a little longer +/- 40-45 minutes until cooked through.
When slightly cooled, scoop vanilla ice cream and serve!