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!
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
- 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
- Preheat the oven to 350 degrees and line a 9×13-inch baking pan with parchment paper and lightly grease
- In a large bowl or electric stand mixer blend together the oil, sugar, eggs and vanilla
- Blend in the baking powder and salt
- Slowly add in the flour 1 cup at a time on a low speed or by hand
- 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)
- Reserve 3/4 cup of the crust mixture to use as the topping
- Press the remaining mixture into the bottom of the pan
- Bake the crust for 8 to 10 minutes until it is golden brown
- Let cool for 10 minutes while you make the filling
- Whisk the eggs in a large bowl
- Add and whisk in the sugar, yogurt, arrowroot powder and salt
- Gently fold in the berries
- Spoon/pour the mixture evenly over the crust (you may have to distribute the berries evenly around)
- Sprinkle the reserved crust mixture evenly over the filling (or roll dough and cut into desired shape for decorative topping – see note below)
- Bake for 25 to 30 minutes until the top is lightly browned
- Cool for 1 hour and chill for 30 minutes before slicing