My favorite holiday is almost here! July 4 is tied right up there with Thanksgiving for me. The best part of both of these holidays is that they’re for everyone. You don’t have to be religious or with your family to celebrate — you can be anywhere, with anyone and enjoy the day together.
Both of these holidays are about food. Thanksgiving has hearty, winter food but July 4 has all the fresh summer fruits and veggies. (It’s hard to say which I like more, though…) Summer has those giant baskets of juicy berries, and I love making cobblers and crisps. These Gluten-Free Mini Berry Cobblers are a recipe I’ve been working on this summer and I think I finally perfected it.
Because July 4 is for everyone, that means you’ve got to consider dietary restrictions. I’m sad every time I can’t give a scoop of cobbler to one of my gluten-free friends or family members. I’ve been working on the perfect cobbler to suit them. I finally decided on the recipe for these Gluten-Free Mini Berry Cobblers. I made them for a cookout last weekend, and decided to make them again for you.
You’ll need farmers market fresh berries, oatmeal, corn starch, butter, cinnamon and brown sugar. I also recommend my mom’s Brown Sugar Whipped Cream recipe to go with it. There’s really nothing like homemade whipped cream to wow your guests. Enjoy! // susannah
Mini Berry Cobblers
ingredients
- 2 pints mixed berries such as blueberries, blackberries, raspberries and strawberries
- ½ cups brown sugar divided
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice about 1/2 a lemon
- 1 cup old-fashioned oats
- 2 ounces stick butter melted
- ½ teaspoon cinnamon
Brown Sugar Whipped Cream
- 1 cup whipping cream
- 2 tablespoons brown sugar
- ¼ teaspoon vanilla extract
instructions
- Preheat oven to 350°F (177°C).
- In a large bowl, stir together berries, ¼ cup brown sugar, corn starch and lemon juice. Layer into a lightly greased 9-inch pie dish * or 4 to 6 lightly-greased ramekins.
- In another bowl, stir together oats, ¼ cup brown sugar, butter and cinnamon. Sprinkle over the top of the fruit layer.
- Line a baking sheet * with aluminum foil and place under pie dish * or ramekins. Bake for 30-40 minutes, until berries bubble and oats are crispy. Cool for 30 minutes before serving.
- Then make the whipped cream. Combine all ingredients in a medium bowl. Use an electric mixer to whip the cream until stiff peaks form. Refrigerate until ready to serve.
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nutrition information
amount per serving:
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