A delicious and easy summer dessert made with fresh berries and a gluten-free, dairy-free crumble topping. Start it on the stovetop and finish it in the oven for a delightful treat that can be made with a mix of fresh or frozen berries.
1: Preheat the oven to 350°F.
2: In a 12 inch skillet over medium heat, add strawberries, blueberries, coconut sugar, coconut oil, tapioca flour, and lemon juice. Mix well and bring to a simmer.
3: Allow the berry mixture to simmer for 10 minutes until slightly thickened.
4: In a medium sized bowl, combine the crumble topping ingredients (gluten free rolled oats, almond flour, coconut oil, maple syrup, vanilla extract, and salt) and mix well.
5: Spread the crumble topping evenly over the berry mixture in the skillet.
6: Bake uncovered for 40 minutes.
7: Remove from oven and allow cobbler to cool before serving.
