MAKES 6 SERVINGS
Pantry Essentials: GLUTEN-FREE FLOUR, PLANT-BASED MILK, NATURAL SWEETENER
I once had a piece of olive oil cake that I still dream about. I remember exactly how it tasted—it wasn’t too sweet, yet it was such a perfect dessert. When I changed my diet, I became a coconut-oil-or-bust kind of woman—it just works so well as a butter substitute for baking. But the other day, that olive oil cake popped into my head again and I wanted to see if I could incorporate olive oil into my baking. I decided to swap out the coconut oil I typically use to make this cobbler and use a little olive oil instead . . . and it worked!
This cobbler definitely tastes best the day it’s made. So, if you’re planning on serving this to guests, take that into account. Dream scenario, I’d throw this in the oven as people sit down to the table and serve it warm after dinner.
1 tablespoon minced mint leaves
Zest of 1 small lime
4 cups berries of your choice (I like blueberries, blackberries, and strawberries—if you use strawberries and blackberries, make sure to slice or chop them)
½ cup plus 2 tablespoons real maple syrup
1 cup almond meal
½ cup brown rice flour
1½ teaspoons aluminum-free baking powder
1 teaspoon sea salt
¾ cup almond milk
1 teaspoon vanilla extract
2 tablespoons good olive oil
Coconut cream or dairy-free ice cream
Preheat the oven to 350 degrees.
Combine the mint, lime, berries, and 2 tablespoons of maple syrup in a medium bowl.
Grease a 10-inch cast-iron skillet with a generous amount of olive oil and place it in the oven for at least 5 minutes.
While the skillet is heating up, make the batter. Combine the flours, baking powder, and salt in a large bowl. Pour in the almond milk, the remaining ½ cup maple syrup, and vanilla and stir until just combined. Do not overstir. Stir in the olive oil last.
Pour the batter into the hot skillet. Top it with the berry mixture. Make sure to bring the berries all the way to the edge of the batter. Bake until the cobbler has browned around the edges and the center is cooked through, 50 to 55 minutes. Let the cobbler cool slightly and cut it into slices. Serve it topped with coconut cream or ice cream.
KITCHEN NOTES: If you want to make this cobbler when berries aren’t in season, use frozen ones—just make sure to thaw the berries all the way and thoroughly strain out their juice. The extra juice will make this cobbler soggy in the middle.