This recipe is a fun and healthier take on the classic favorite berry cobbler dessert! It is perfect for summer with fresh blackberries and basil. Make sure to serve this dish warm with some dairy free ice cream or whipped cream. The best thing about the dish is the flaky biscuit like topping that gets golden brown in the oven. What makes this dish a "healthier" alternative is the use of coconut sugar.
I chose to use coconut sugar in the recipe opposed to normal table sugar or brown sugar for multiple reasons. First, coconut sugar has a lower glycemic index at 35 than table sugar does at 65. Coconut sugar contains helpful minerals and electrolytes like potassium, magnesium, iron, zinc, and calcium, which are not present in normal table sugar. It is considered a raw food since it is just dehydrated coconut sap meaning it has many healthy antioxidants. Normal table sugar is about 100% sucrose, whereas coconut sugar is only 75% sucrose. The other portion is made up of "good stuff" that our body needs. Although it still has a significant amount of sucrose, it feels good to know the ingredients you're putting into your body do contain helpful nutrients!
1/2 cup coconut sugar
2 tbsp cornstarch
1/3 cup basil lightly packed
6 cups blackberries, rinsed and patted dry
1 tsp vanilla extract
1 cup GF flour (I used Pillsbury GF flour blend for this recipe)
1/4 cup coconut sugar
1 tsp baking powder
3 tbsp shortening or cold DF buttery spread
4 tbsp almond milk
Preheat the oven to 400 degrees F. Grease an 11x7-inch baking dish with oil or gluten free cooking spray and set aside.
Chop up the fresh basil leaves. In a large bowl, whisk together the 1/2 cup coconut sugar, cornstarch and chopped basil. Carefully stir in the blackberries and vanilla until the blackberries are fully coated in the mixture. Pour the mixture into the baking dish and evenly disperse the berries.
In another medium sized bowl, mix together the GF flour, 1/4 cup coconut sugar, and baking powder. Using a pastry cutter or fork, cut the shortening into the mixture until the shortening is the size of small peas.
In a separate small bowl, whisk together the egg and almond milk. Pour into the dry ingredients and stir until just combined. Using a greased cookie scoop or table sized spoon, scoop the mixture on top of the berries in individual balls. You should have about 9 scoops. Using the back of the spoon, lightly press down on each scoop to flatten it.
Bake in the oven at 400 degrees F for about 28 to 30 minutes or until the topping is golden brown and the black berries are bubbly.
Remove from the oven and allow to cool for 5 to 10 minutes before serving. I highly suggest serving with dairy free ice cream or whipped cream. Store in the fridge for 3 to 4 days and heat up in the microwave before serving. Enjoy!
Note: I used Pillsbury Gluten Free Flour Blend for this recipe. Depending on which flour you use, the texture of the flaky biscuits will likely be different so keep that in mind when baking.