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What better way to honor our veterans on Memorial Day than with the best berry cobbler?
This is really delicious and very easy, although a food processor to pulse the crumble in does help. However, there are some wonderful but expensive ingredients here, which is why this cobbler is the best; maple sugar makes all the difference in this dish, and sprouted spelt flour is another reason this recipe is especially good.
My husband likes it better with the oatmeal in the crumble, but our youngest prefers the quinoa flakes, for what she thinks is a better texture. Both, to me, are equally good and we alternate between them, so use whichever you have or sounds better to you. And don’t worry if yours comes out a bit soupy, depending on your berries; it is wonderful either soupy or not.
Our Best Berry Cobbler
Butter a 10 inch pan, and preheat the oven to 375˚F.
Mix together:
6 cups frozen or fresh mixed berries
1/4 cup maple sugar
1 Tablespoon arrowroot
Put in a food processor and pulse until crumbly:
3/4 sprouted spelt flour
1/4 old fashioned rolled oats or quinoa flakes
2/3 cup maple sugar
1/2 cup butter
Put the berry mixture in the prepared pan and top evenly with the crumbles.
Bake for 30 minutes until topping is light brown.
Enjoy in a bowl with vanilla ice cream.
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