Easy Berry Cookie Cobbler | Vegan + Gluten Free + Top 12 Allergen Free

Growing up in the Willamette Valley in Oregon, berry season is my favorite time of year. Nothing compares to picking blackberries on a cool July morning, sun warming your back while you eating breakfast right off the prickly vines. When they are perfectly ripe, the berries yield to the slightest touch, releasing from the cap attaching them to the vine. Nearly bursting orbs of sweet, richly flavored deep purple juice gently roll down your stained fingers and collect in the palms of your cupped hands. 

I was lucky enough to visit the Valley this week, and a family friend invited me to pick to my heart's content from the blackberry patch between her home and the lush vineyard next door. 

An hour later, I loaded up my berry bounty and headed over the mountains for home. A flat of fresh blackberries is precious in the high desert of Central Oregon. Believe me, I spent a fair amount of energy swatting my kids away from those berry boxes until this delicious allergy friendly, vegan dessert was on the table.

It's the perfect no-bake recipe for summer. Zero oven time, quick, easy and 100% vegan, gluten free and top allergen free.

Easy Berry Cookie Cobbler

Makes approximately 6 servings

Ingredients

3 Red Plate Foods lemon sugar cookies

6 cups blackberries

Juice of 1/2 lemon (about 2 T)

1/4 cup water

1/2 cup sugar

1/4 cup tapioca starch (can sub cornstarch or potato starch)

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of cardamom

Place all ingredients except cookies into a 12" pan. Stir together until all dry ingredients are thoroughly combined. Turn heat on medium and stir constantly until juices have thickened. Remove pan from heat.

Use a food processor or a rolling pin to crush cookies. Sprinkle cookie crumbles on top of berry filling.

Serve warm with a scoop of your favorite "nice-cream" and enjoy!