This is my cookcabulary


Chocolate Berry Cobbler – Gluten and Dairy Free!

Hi.  Do you remember me? I’m still here. I can’t believe its been 4 months since I have blogged … but in that time I have given birth to a beautiful and spectacular baby girl and been busy at home raising, burping, feeding, changing and playing with her!  We’re really getting into a routine now, she’ll be 10 weeks on Sunday, so I am finding time to cook and bake again.

The other night I made a fantastic seasoned roast – Sam actually said, “I hope you are back in your cooking mode.” Ha! I’ve been in the cooking/baking mode – just a dormant mode I guess?

But anyway, my work Christmas party is tonight and I am in charge of bringing dessert – the only thing I am good for apparently.

Due to exclusively nursing my newborn and my husbands on going wheat intolerance, I decided to make something without dairy or wheat. Cobbler. Perfect.

Here is the recipe adapted from Recipe.com

For the filling:

  • 6 cups fresh or frozen raspberries/blackberries
  • 2 T. white sugar
  • 1 T. cornstarch
  • 12 oz. chopped dairy-free dark chocolate

For the topping:

  • 1 ½ cups gluten free flour mix:
    • Combine 1/2 cup rice flour, 1/4 cup tapioca starch/flour, 1/4 cup cornstarch or potato starch
  • ¼ cup pure cocoa powder
  • 1 ½ T baking powder
  • 1 t. salt
  • 1/3 cup white sugar, plus more for sprinkling
  • 6 T. lactose and soy free butter
  • ½ cup unsweetened plain soymilk or milk substitute

We start with the filling. Place the berries in a pot over medium heat with sugar. Heat until sugar is dissolved. Then mix cornstarch with equal parts water, until dissolved, and add to berries. Allow to thicken, about 6 or so minutes. Take the heated berries and place in greased 9″ pie plate, add chocolate.

In a food processor, combine all the remaining dry ingredients. Add butter and pulse until coarse. Gradually add milk, while the food processor is on, until the dough starts to pull away from the sides.

Mine happened to get super liquidy, so I added more dry ingredients until I had the appropriate consistency. I think it was due to the butter I used, soy and dairy free. I think it looses its “strength” when warmed and whirred.

Add dough, by the spoon full, to the filling. Spreading the dough around. Don’t worry about it laying perfectly, you want sporadic puffs.  Sprinkle with sugar … alllll the sugar you want!

Place in a 350 degree oven for about 35-45 minutes until bubbly and cooked through.

Once the cobbler was finished, I started to look at it, and totally realize it would not feed any more than 6 people. I have 8 coworkers and some of them have spouses, pretty sure this cobbler is not going to feed all of them – plus Sam and me! So, with the left over filling (I made about 8 cups in the beginning) I thought – cookies! And I would just compliment the flavors in the cobbler somehow. What about a basic chocolate cookie and then a dollop of this delicious berry mixture?

I pulled out the festive red KitchAid mixer, and got back to work.

Chocolate Cookies:

  •  2 sticks of butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. salt

This is just a basic cookie recipe, I then substituted butter for my dairy free version, but decided to keep the flour incorporated.  I have found the recipes I have used for cookies are exactly delicious when made gluten free, and for the ones I do like – I’m not certain others would enjoy the different flours on their palette. So, Sam can have cobbler. :)

Pretty simple, combine butter and sugars in mixer until creamy.  Add eggs and vanilla. In a separate bowl combine dry ingredients. When I use cocoa powder, I like to sift all my dry ingredients.  It really helps with all the clumping. Slowly tap the bowl of dry ingredients into the mixer until all is combined.  Make sure to be scraping the bowl through the whole process to make sure the sides and bottom are incorporated and there aren’t butter chunks. Gross!

I then, with my trusty ice cream scoop I always use, plopped spoonfuls onto a baking dish. 

Oh! But before that I added cut up chocolate that I had leftover from the cobbler.

Ok, so plops of dough. Then I used a 1/2 tsp … scooped up some left over berry mixture and pressed it into the middle of the cookie. Yea buddy! Yum.

Place in a 350 degree oven for about 12-14 minutes.  Remove and allow to cool on rack.

I have to admit I d how they look, theyre a little flat for my liking – but again, I really think its the butter I use. It must not be able to stand up to the heat during baking. Oh well – flavor is still there.

Enjoy!