Have an excess of fresh or frozen berries? Using a few simple pantry staples, you can create a delicious gluten-free topping while keeping this dessert fresh and delicious.
This recipe is very versatile, so you can use any type of berries you desire, from blackberries to raspberries to blueberries or all of them. And if you can’t get your hands on fresh berries, frozen works too. I highly recommend serving this skillet dessert warm with a big scoop of creamy vanilla ice cream.
Gluten-free skillet berry cobbler recipe
For the filling
- 1 lemon, juiced and zested
- 1 tablespoon cornstarch
- 8 cups fresh berries (blackberries, blueberries, raspberries, etc.)
- 1 cup organic coconut sugar or brown sugar
For the topping
- 1 cup almond flour
- 1 cup gluten-free rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 tablespoons unsalted butter, diced
- 1/4 cup low-fat buttermilk
- Preheat the oven to 350 degrees F, and lightly grease a medium-size cast-iron skillet with nonstick cooking spray.
- In a mixing bowl, combine the lemon juice and cornstarch, mixing well.
- Add in the fresh berries and the coconut sugar, and lightly toss. Pour the berry mixture into the cast-iron pan, and set aside.
- To a separate bowl, add the ingredients for the topping. Using your hands, mix well until the mixture is very crumbly (lumps are OK).
- Sprinkle the oat topping on top of the berries, and bake uncovered for 20 to 25 minutes or until the topping is a nice, golden-brown color.
- Remove from the oven, and let cool slightly. Best served warm with a scoop of vanilla ice cream.