1/2 cup rolled oats
1/3 cup sweet sorghum flour
1 tablespoon light brown sugar
1/4 teaspoon cinnamon
1 tablespoon maple syrup
2 tablespoons vegetable oil
3 1/4-3 1/2 cups frozen berries*
1/3 cup packed light brown sugar
1 1/4 tablespoon corn starch
1 tablespoon fresh lime/lemon juice
1. Preheat oven to 350 degrees F. and spray 4 ramekins with oil. In a bowl, mix the oats, flour, sugar, cinnamon and salt thoroughly.
2. Add the syrup and oil and combine until you have a crumb like look to the mix. Do not over mix! Set aside. For cobbler, place berries in a large bowl. Measure out the sugar in a measuring cup and mix it with the corn starch.
3. Pour the sugar mixture over the berries and distribute evenly. Add the lime juice and distribute properly. Place the berries in 4 ramekins being sure to overload the ramekin (the berries will shrink down when baking). Also be sure to scrape remaining sugar from the sides of the bowl over the berries.
4. Divide the crumb topping between the ramekins. Place the ramekins on a baking sheet and bake for 25-30 minutes. Let cool for at least 15 minutes before eating.
Serve with whipped coconut cream. Enjoy!
Note: *I used a 10 ounce bag of frozen blackberries and then supplemented with frozen strawberry and mango to reach 3 1/2 cups fruit.
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/