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I know I’m being ridiculously impatient for spring to be fully here but I can’t help it.

I’m sick of the back and forth rain and drab gray days being so unpredictable but I guess I should take what I can get, you know? Those teaser warm days we had recently, it’s all their fault. They totally messed up my resolve to get through the rest of early Spring without complaint. What can I say, I tried, but I really want it to warm up now. My view of cold weather is that it’s only worth it if you get to have mountains of pillowy soft snow everywhere. After that it needs to be sunny and beautiful.

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One of the best things about this recipe is it’s simplicity. It takes all of like 10 minutes to mix the berry filling and make the crumble topping, then you just bake it for a few and it’s done and ready to be ice creamed!

Baker’s note, keep in mind that the berries will cook down to about half of what they are so pile as high as you can manage. I think I subconsciously skimped because I was using my handpicked berries from last season and it was my last bag. Clearly I need to make sure that doesn’t happen next year just because I don’t squeeze in the time to pick them. Of course, now that I'm living in the mountains again it will be huckleberries next time.

You can make this in a skillet, or ramekins, or mugs…. Basically, anything you can bake in the oven safely will work. Hey, jars would be adorable! Why didn’t I think of that before now? Yeah, do it in jars!

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Oats & Berries Skillet Cobbler

Nothing is quite as perfect for using fresh berries as a simple cobbler. This one star blackberries but can easily be changed to use any berry you like.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 - 8 servings

Ingredients

Berry Filling:
6 cups fresh blackberries
1/2 cup sugar
4 tablespoons cornstarch
4 teaspoons lemon juice
1 teaspoon vanilla
1/2 teaspoon salt
Oatmeal Crumble Topping:
3/4 cup 1 1/2 sticks vegan "butter", room temp
1 cup brown sugar
1/4 cup plant-based milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups gluten free flour blend
1 1/2 cups old-fashioned oats

non-dairy vanilla ice cream for serving optional

Instructions

Preheat oven to 350 degrees F (180 C) and lightly grease a large skillet (ramekins, mugs, or any type of oven proof pan will also work).
To make the filling, mix the sugar, cornstarch, and salt in medium mixing bowl to combine then add vanilla and lemon juice. Pour in berries and gently toss to coat in mixture. Scoop mix into prepared skillet or chosen dishes and fill to the rim (keep in mind the the berries cook down a lot).
Now make the topping. Beat butter and sugar together in a medium mixing bowl or stand mixer until creamed. Add milk, vanilla, soda, and salt and mix well. Stir in flour then oats until evenly combined. Crumble mixture on top of berries and place skillet in oven for 28 to 32 minutes or until top is golden brown. Cool for just a few minutes then serve warm with ice cream if desired.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.