Ingredients
The following ingredients have 4 Servings
- 3/4 cup gluten-free flour blend* ((sub all-purpose if not gluten-free))
- 1/4 cup gluten-free oat flour ((ground from GF rolled oats))
- 1 1/2 Tbsp organic cane sugar* ((plus more for topping))
- 1/2 Tbsp baking powder*
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 2 1/2 Tbsp cold coconut oil or vegan butter ((use refined coconut oil for a less intense coconut flavor))
- 1/3 cup unsweetened almond milk ((plus 1 tsp lemon juice per 1/3 cup almond milk))
- 1/4 cup pecans ((optional // chopped // or sub walnuts or chopped almonds))
- 24 ounces fresh blackberries* ((let thaw if frozen))
- 2 Tbsp organic cane sugar ((or sub coconut sugar or other sweetener of choice))
- 1 Tbsp arrowroot powder or cornstarch ((optional // for thickening))
Instruction
- Preheat oven to 400 degrees F (204 C) and butter a 12-inch cast-iron (or similar sized) pan with vegan butter or coconut oil. Set aside.
- Add all dry topping ingredients to a mixing bowl and whisk to combine. Also measure out almond milk and add lemon juice to begin curdling.
- Add vegan butter or coconut oil to the dry ingredients and use a fork or pastry cutter to cut it in. It should resemble the consistency of fine, wet sand.
- Add almond milk mixture a little at a time, stirring, until a dough is formed. It shouldn’t be too sticky - you will likely not use it all.
- Transfer to a lightly floured surface (with gluten free flour) and form into a disc with your hands. Set aside to rest.
- Add berries to the same mixing bowl and toss with sugar and arrowroot or cornstarch and then add to the buttered cast iron.
- Gently break the biscuit topping apart and position it on top of the blackberries in clumps. Press down gently so it doesn't stick up too much (see photo).
- Sprinkle the top with 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) additional cane or coconut sugar and the chopped pecans. Bake for 20-28 minutes, or until bubbly and the topping is browned (see photos) and semi-firm to the touch.
- Serve with dairy-free ice cream or coconut whipped cream. Store leftovers covered in the fridge for up to a few days, though best when fresh as the topping tends to get soggy.
