Blueberry Blackberry Cobbler (GF + Vegan)

Ingredients

---FOR THE CRUST---

1 1⁄4 cups gluten-free all purpose flour

1⁄2 cups Oat Flour

1⁄3 cups cane sugar (or sub granulated monkfruit)

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1⁄2 teaspoons xanthan gum

1⁄4 teaspoons Sea Salt

1⁄4 cups cold vegan butter (cut into small pieces)

1⁄4 cups vanilla yogurt (vegan or regular)

1⁄4 cups coconutmilk

1 1⁄2 teaspoons Pure Vanilla Extract

---FOR THE FILLING---

6 cups fresh berries* (we used blueberries + blackberries)

5 tablespoons cane sugar (~ 1/4 cup plus 1 tbsp)

1⁄4 cups Chia Seeds

2 tablespoons arrowroot powder

3⁄4 teaspoons Cinnamon

2 teaspoons freshly squeeze lime juice

2 teaspoons lime zest

1 1⁄2 tablespoons honey (or sub brown rice syrup to keep vegan)

1 teaspoon Vanilla Extract

*we used blueberries + blackberries, but you could also use strawberries or raspberries --- even sliced peaches!

Preheat oven to 335 F.
To make crust, whisk all dry ingredients together in a large bowl. Add vegan butter and use a dough cutter or your hands to incorporate the butter. Add remaining ingredients and stir until it comes together.
Knead the dough into a smooth ball, then roll it out to about ¼ inch thick and cut into rounds with biscuit cutter (or cookie cutter).
To make filling, add all ingredients to a large bowl and stir until well coated. Pour filling into skillet. Top with cobbler crust. Bake for 38-40 minutes.
Let cool for 15 minutes, then serve with vanilla ice cream.