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Summer Berry & Oat Cobbler

This summer has been a little too chilly for my liking. A few weeks ago I found myself at a cottage during the worst of the cold/rainy weather; it felt like fall. All I could think about was warm stews, and soups, and breakfasts! This summer berry and oat cobbler is perfect for cool summer days, when the berries are still at their peak and you don’t mind turning on the oven. I found the recipe over at Nourished Kitchen, where I have been getting a lot of recipes recently, since I bought her cookbook. Both the blog and this recipe are worth a go. I will definitely be making it again in the near future; it was adored by everyone who sampled it. Oh, and I used cherries and blueberries in mine.

Summer Berry and Oat Cobbler

For the Filling

6 cups mixed berries, such as strawberries, blackberries, raspberries and blueberries

1/2 cup maple syrup

1/4 cup sugar

3 tablespoons cornstarch

2 tablespoons water

1 tablespoon fresh lemon juice

For the Topping

2 cups oat flour – whiz oatmeal in your magic bullet or coffee grinder

1 tablespoon baking powder

1/2 teaspoon sea salt

1/4 cup plus 2 tablespoons butter, cut into pieces

1 large egg

2 tablespoons whole milk

2 tablespoons maple syrup

To make the filling, combine the berries, maple syrup, sugar and cinnamon in a pot and bring to a boil, cooking for 3 to 4 minutes as the berries expel their juice. In a small bowl, whisk together the cornstarch, water and lemon juice until smooth. Pour into the boiling berry mixture and cook for 2 to 3 more minutes, stirring frequently, until the mixture starts to thicken. Pour into a 9-inch round baking dish.

To make the topping, combine the oat flour, baking powder and salt in a large bowl. Cut in the butter, until the dough is in pea-sized pieces. In a small bowl, whisk together the egg, milk and maple syrup. Pour the wet ingredients into the dry ingredients and stir until a dough forms.

Break off golf ball size pieces of the dough, lightly pat into a circle and place over the berries. Continue with the remaining dough. Bake for 25 to 30 minutes at 350, until the filling is bubbling and the topping is golden.

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