Oral Allergy Syndrome Friendly Classic Berry Cobbler

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Oral Allergy Syndrome Friendly Classic Berry Cobbler

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the filling

6 cups mixed fresh or frozen berries (such as blueberries, blackberries, and raspberries)
½ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
See all
2 tbsp cornstarch
1 tbsp fresh lemon juice
1 tsp lemon zest

For the topping

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp fine salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
½ cup whole milk
1 tsp turbinado sugar or coarse sugar, for sprinkling

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Heat the oven to 375°F (190°C). In a large mixing bowl, toss the berries with the granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Pour the filling into a 9x13-inch baking dish and spread into an even layer.
2
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter cubes and work them into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!