Gluten Free Berry Cobbler Bars

These Berry Cobbler Bars are gluten and dairy free adaptable and perfect for a a summer holiday weekend and any summer BBQ or picnic.  I developed them for a Mom’s Picnic Night at the beach. I did not know all of the Mother’s that were attending so I thought it would be best to make an allergy friendly recipe just in case. At group gatherings I like to make desserts that are small and easy to pick up and eat.  I also wanted to make something summery and since a pie/cobbler is harder to eat I decided to adapt my cobbler bar recipe I used to make for my baking business.

In order to adapt these I added in oat flour in place of some of the all-purpose flour.  To make them gluten free, I tested out using all oat flour or a combination of oat flour and a gluten free 1-1 blend.  I cut the excessive sugar, and made them dairy free adaptable.

Berry Cobbler Bar Adaptations

  • Flours – can use a combination of oat and all-purpose or all oat flour
  • Yogurt – can use any yogurt regular, greek or favorite dairy free version (you can even use sour cream).
  • Berries – I love using a combination of berries and I have even added in cherries
  • This works with avocado oil, coconut oil or butter or your favorite dairy free butter.  If you use all coconut oil there will be a hint of coconut taste.
  • You can roll out stars or shapes for the top or simply crumble the topping on.  This definitely takes a bit longer to do and the recipe tastes the same both ways 🙂

On the night of the picnic, we were lucky and it cleared just in time and turned into a beautiful night.  I also make the Kale Salad from Costco and a Wild Rice, Corn & Zucchini Dish.  For those of you that are local we ordered the Primavera Pasta Salad & Curry Chicken Croissants from Corner Stone and they were both really good!

Berry Cobbler Bars

Crust and Topping

  • ½ cup avocado oil, coconut oil or butter (I use half coconut oil and half butter )
  • ½ cup sugar ((I like to use coconut sugar))
  • 2 large eggs
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups oat flour * see note (you will need more if you roll out stars/decorative topping)
  • 1 cup all purpose flour *see note on flours below (for gluten free use a 1-1 gluten free blend )

Berry Filling

  • 2 large eggs
  • 3 tbsp sugar
  • 6 oz plain yogurt (I used 2% greek but a dairy free greek or even sour cream works as well)
  • 2 tbsp arrowroot powder or cornstarch
  • pinch of salt
  • 16 ounces fresh berries or cherries (halved) (see note if you are going to use frozen)

Crust and Topping

  1. Preheat the oven to 350 degrees and line a 9×13-inch baking pan with parchment paper and lightly grease

  2. In a large bowl or electric stand mixer blend together the oil, sugar, eggs and vanilla
  3. Blend in the baking powder and salt
  4. Slowly add in the flour 1 cup at a time on a low speed or by hand

  5. Blend together until the dough begins to pull into a ball and is not too sticky (if it is too sticky add a little more flour 1 tbsp at a time)

  6. Reserve 3/4 cup of the crust mixture to use as the topping
  7. Press the remaining mixture into the bottom of the pan
  8. Bake the crust for 8 to 10 minutes until it is golden brown
  9. Let cool for 10 minutes while you make the filling

Filling

  1. Whisk the eggs in a large bowl

  2. Add and whisk in the sugar, yogurt, arrowroot powder and salt

  3. Gently fold in the berries

Bars

  1. Spoon/pour the mixture evenly over the crust (you may have to distribute the berries evenly around)

  2. Sprinkle the reserved crust mixture evenly over the filling (or roll dough and cut into desired shape for decorative topping – see note below)

  3. Bake for 25 to 30 minutes until the top is lightly browned

  4. Cool for 1 hour and chill for 30 minutes before slicing

Note 1: Gluten Free Version Option: You can use all out flour if you want and eliminate the all purpose 1-1 blend, but increase the flour to 3 1/3 cups.  

Note 2: Oat Flour: You can buy in your local store or you can order online or you can make by blended it in a high speed blender or food processor (I do this most often).  

Note 2: If you’re using frozen berries, be sure to defrost the berries overnight and drain the excess.

Note 3: If rolling out stars/decorative topping, you will need a little extra oat flour. The amount of stars will depend on what size star cookie cutter you use.  I have used a smaller start and made 24 stars and placed them in 4 rows of 6 and other time used a larger one and made 15 stars and 15 bars.  

Dessert
Bars, Dairy Free, desserts, Gluten Free, Holiday, Kid Friendly, Summer

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