Description
Ready in about an hour, it’s perfect for summer gatherings, potlucks, or anytime you’re craving something sweet and fruity.
Ingredients
Scale
- ½ cup dairy-free butter*
- ¾ cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 lbs frozen triple berries (blueberries, blackberries, raspberries) or a combination of those berries fresh.
- 1 cup sugar, divided
- 2 tablespoons tapioca starch or cornstarch
- 1 cup gluten-free flour mix (130 g)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Instructions
- Place the dairy-free butter in a 9×13-inch baking pan. Turn oven on to 350°F and put the pan in the oven to melt the butter. It will take about 5-7 minutes.
- Once melted, remove the baking pan from the oven.
- While the butter is melting, stir together the almond milk and apple cider vinegar in a small bowl or glass measuring cup and set aside.
- Mix together 1/2 cup sugar and tapioca starch and then mix it with 2 lbs frozen triple berries.
- In another bowl, whisk together the gluten-free flour, 1/2 cup sugar, baking powder, and salt. Then, pour in the almond milk mixture and stir until combined.
- Pour the batter evenly into the baking dish over the melted dairy-free butter. Don’t stir, you can gently spread the batter out if needed.
- Spoon the berries evenly over the batter. Again, don’t stir.
- Place in the oven and bake for 55-60 minutes until the top is golden brown and the berry filling is bubbling.
- Serve warm, at room temperature, or cold. It’s delicious on its own or with a scoop of dairy-free vanilla ice-cream.
Notes
*Dairy-Free Butter: Use your favorite dairy-free butter or what I used in this recipe which was Full Circle Market Organic Butter Sticks with coconut oil.
**Gluten-Free Flour Mix: Use a Gluten-Free 1-1 Flour mix, like Pamela’s or King Arthur’s. Or use my Homemade Organic Gluten-Free Flour Mix and add 1/4 teaspoon Xanthan Gum to the recipe.