Eosinophilic Esophagitis Friendly Dairy Free Mixed Berry Cobbler

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Eosinophilic Esophagitis Friendly Dairy Free Mixed 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

5 cups mixed berries (fresh or frozen), such as blueberries, raspberries, blackberries, and sliced strawberries
Jean's Classy Mixed Berries Crazy Fresh Mixed Berries Mixed Berries Fresh Mixed Berries Del Monte Mixed Berries
See all
⅓ cup granulated sugar
2 tbsp cornstarch
1 tbsp 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 baking soda
¼ tsp salt
6 tbsp dairy free butter, cold and cut into small cubes
½ cup dairy free milk
1 tsp vanilla extract
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2
In a large mixing bowl, toss the mixed berries with the granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the berry mixture into the prepared baking dish and spread into an even layer.

Want the full recipe?

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