Bursting with Berries Cobbler from Forks Over Knives cookbook

Filling

5 cups mixed berries

2 TBS fresh lemon juice

1/3 c cane sugar

3TBS cornstarch

Pinch of salt

Biscuit topping

1/2 cup unsweetened plant-based milk

1 tsp apple cider vinegar

1 tsp vanilla extract

1-1/2 c oat flour ( grind oatmeal)

1 TBS baking powder

1/4 c cane sugar

1/4 tsp salt 

3TBS unsweetened applesauce

2 TBS almond butter

Sprinkling

1TBS cane sugar

1/4 tsp cinnamon

1. Preheat oven to 425 degrees. Line an 8 x 8 pan with parchment paper, making sure it goes all the way up the sides of the pan. 

2. In a large bowl, mix together filling ingredients and place in prepared pan. Cover with aluminum foil and bake for 25 minutes. 

3. In a large measuring cup, whisk together the plant-based milk and apple cider vinegar. Set aside to curdle for a few minutes and then add vanilla.

4. In a large bowl, sift together flour, baking powder, sweetener, and salt.

5. In a small bowl, mix together the applesauce and almond butter. 

6. Cut the applesauce mixture into the flour mixture with a fork, until crumbly. Add the milk mixture and stir until just moistened. Do not overmix. 

7. Reduce oven to 350 and remove foil cover. Plop spoonfuls of the batter over the berry filling. Combine sweetener and cinnamon and sprinkle evenly over top of biscuit dough. Return pan to oven, uncovered, and bake for 20 more minutes. 

8. Remove pan from oven and transfer to cooling rack. Serve cobbler warm. (Puréed banana tastes like vanilla ice cream and makes a good addition to the cobbler)