Minimally sweetened summer peaches and berries are flavored with cardamom and lime zest and baked with a basil-studded biscuit topping. This vegan and gluten free cobbler is perfect for breakfast or dessert!
This past weekend I had the opportunity to get out of the city for a bit and go visit Knopp Branch Farm in Edna, Texas. It was a nice recharge and a much needed brief escape from concrete and traffic. Being there made me remember one of the main reasons I truly loved being a part of the farmers market up in Longview: the farmers. Sure, I loved being able to provide gluten free/vegan baked goods and other treats to people, but I really loved the community of small farmers. I was always in awe of their vast knowledge and ability to work the land, especially when Texas weather is crazy, unpredictable, and sometimes unbearable.
Being at the farm this past weekend reignited something in me that had been lost. I’ve been feeling rather uninspired and a bit stagnant lately but my visit lit a spark. Not only am I passionate about food, I’m passionate about where my food comes from. I would much rather support a local farmer who I’ve met face to face than a nameless corporation whose main purpose is to make money. If you are reading this, I urge you to seek out local farmers and farmers markets. Support local agriculture not only for your health, but for that of your community and on a larger scale, the planet.
Since I had a plethora of local peaches and some berries I needed to use up before they went bad, I took one of my favorite recipes from the archives for mini breakfast cobblers and updated it a bit. I combined berries and peaches in the filling and adding some lime zest and cardamom for flavor. The biscuit topping has fresh basil in it for an added herbal element that makes the whole dish feel like a special weekend breakfast.
What’s a Breakfast Cobbler?
I call this a breakfast cobbler because there’s not much added sugar so it’s definitely something that can be enjoyed for a lazy breakfast! But, it’s so darn delicious that you might want to eat it as a dessert, too! The trick to the crave-able quality of this breakfast cobbler is the combination of flavors: lime, cardamom, and basil. If you’re eating it for breakfast, I recommend serving it with some plain yogurt. If you’re serving it for dessert, I recommend going with your favorite vanilla ice cream!
Berry Peach Breakfast Cobbler with Basil & Cardamom
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Minimally sweetened summer peaches and berries are flavored with cardamom and lime zest and baked with a basil-studded biscuit topping. This vegan and gluten free cobbler is perfect for breakfast or dessert!
Ingredients
for the filling:
- 2 cups diced peaches
- 1 cup berries such as blueberries, raspberries, or blackberries
- zest of 1 small lime
- juice of 1/2 a lime
- 1 tbsp coconut sugar
- 2 tsp arrowroot flour or tapioca flour
- 1/4 tsp ground cardamom
for the topping:
- 45g oat flour
- 45g brown rice flour
- 45g arrowroot flour
- pinch of sea salt
- 3/4 tsp baking powder
- 1/2 tsp psyllium or xanthan gum
- 1 tbsp coconut sugar
- 1 tbsp minced fresh basil
- 45g solid coconut oil
- 45–60g cold almond or coconut milk
for serving:
- plain vegan yogurt (for breakfast) or vegan ice cream (dessert)
Instructions
Pre-heat your oven to 350 degrees.
In a quart sized baking dish, toss together the fruit with the lime zest/juice, coconut sugar, arrowroot, and cardamom. Set the dish aside while you make the biscuit topping.
To make the biscuit topping, combine the flours, salt, baking powder, psyllium (or xanthan gum), and coconut sugar in a bowl. Whisk well to combine, then mix in the basil. Using the whisk or a fork, cut the solid coconut oil into the flour mixture until the mixture looks like coarse sand. Add 45g of the cold milk to the mixture and begin to mix it in with a spatula or your hands. A rough biscuit dough will start to form. If it seems too dry and crumbly, add a bit more milk. Once the dough comes together, gently arrange it in an even layer over your prepared fruit. Brush the dough with more milk then put it in your preheated oven. Bake the cobbler for 25-30 minutes until the biscuit top is firm and the fruit is juicy and bubbling. Serve warm or at room temperature.
If you are serving it for breakfast, I recommend serving it was a dollop of your favorite vegan yogurt. If you are serving it for dessert, I highly recommend serving it with a scoop (or two) of vegan vanilla ice cream.
Makes 4 delicious servings.
Notes
- For the filling in mine, I used 1 cup berries & 2 cups diced peaches. Feel free to adjust the ratio of what you have available since you just need 3 cups total of fruit.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: breakfast
