Einkorn Triple Berry Cobbler
Featured Comment
“Just finished making these. They are amazing. Incredible. You were right – no gluten reaction and the whole family loves them. simply Amazing!!”
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Einkorn Triple Berry Cobbler
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
- SERVINGS:
Description
Warm, sweet, and comforting, this cobbler is the perfect dessert for a fall evening. Plus the extra credit nutrients fro three different kinds of berries and einkorn! Win-win!
SCALE
Ingredients
- 6 tablespoon Butter
- 1 tablespoon Coconut Flour
- 1 cup Sucanat
- 1 cup Einkorn Flour
- 1 cup Milk
- 1/2 teaspoon Real Salt
- 1/2 tablespoon Baking Powder
- 3 cup Blackberry, Raspberry, Blueberry Blend Fresh or Frozen (not thawed)
Instructions
1. Cut butter into rough chunks and place in 9x13 glass pan. Place pan in oven while it preheats to 350ºF.
2. Mix flours, sucanat, milk, and salt.
3. Add baking powder and mix.
4. Pour batter into melted butter.
5. Add berries and spread around. Do not stir. (Pretty much any frozen or fresh fruit will work here. It's better if you don't thaw it first, though).
6. Bake at 350ºF for 40-50 minutes.
Because we use an unrefined sugar, the batter ends up being dark. If you use regular white sugar, the batter will be lighter.
5. Add berries and spread around. Do not stir. (Pretty much any frozen or fresh fruit will work here. It's better if you don't thaw it first, though).
6. Bake at 350ºF for 40-50 minutes.
Because we use an unrefined sugar, the batter ends up being dark. If you use regular white sugar, the batter will be lighter.
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PRODUCTS IN THIS RECIPE
ALL NEW: Organic Einkorn Angel Hair
ALL NEW: Organic Einkorn Linguine
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4 thoughts on “Einkorn Triple Berry Cobbler”
This is AMAZING! Easy to assemble and absolutely delicious! Family loved it.
I love this recipe. The einkorn flour adds a special type of texture to the chew factor. I make this several times a year.
Hi Anne, thank you for your feedback! We are so glad you enjoy the recipe.
Made this yesterday, its very rich and wonderful. I will be making this again.