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!
