Lactose Free Berry Cobbler
Chef Terri, a classically trained graduate of the School of Culinary Arts, exclusively utilizes fresh, hormone-free natural ingredients in her culinary creations. Her culinary prowess has earned her recognition, including appearances on Food Network’s Chopped. As an Executive Chef based in Kansas City, she brings her passion for quality ingredients and culinary expertise to every dish she prepares.
Print Recipe-
Prep Time
20 Minutes -
Cook Time
38–40 Minutes -
Servings
12
Ingredients
Berry Mixture
- 1 1/2 cup orange juice
- 3-4 cups blueberries, strawberries, blackberries, raspberries
- 1 1/2 cup sugar
- 2 tbsp vanilla extract
- 2-3 tbsp Brown sugar
- 1 Tbsp Cinnamon
- 2 tsp Nutmeg
- 1/4 teaspoon salt
- 1 Tablespoon lemon zest
- 2 Tbsp corn starch
- 4 Tbsp COLD water
Batter
- 1/4 cup vegetable oil
- 1 cup flour
- 1 cup sugar
- 2 teaspoons baking powder
- Salt
- 3/4 cup Hiland Dairy Lactose Free Milk
- Ground cinnamon, on top
Directions
Slurry Directions (Thickens the fruit mixture)
- Add 2 tablespoons of cornstarch in a small mixing bowl, then add 4 tablespoons COLD water. Mix all together until consistency is smooth.
Berry Mixture Directions:
- Add all berries, sugar, salt, brown sugar, orange juice, vanilla extract, nutmeg, cinnamon, and lemon zest to a medium saucepan on medium heat. Cook until sugar dissolves.
- Stir in slurry to the berry mixture in the saucepan.
- Once, the berry mixture thickens, set aside.
Batter Directions
- In a medium mixing bowl, add flour, sugar, pinch of salt, baking powder, and Hiland Dairy lactose free milk. Mix all ingredients well until consistency is smooth. Set aside.
Instructions:
- Pour vegetable oil in a baking pan.
- First add half of the batter mix, then layer the berry mixture on top of that, then pour the remaining batter right on top. Sprinkle cinnamon on top.
- Bake for 38 – 40 minutes at 350 degrees until the crust is crisp and golden brown.
- Add a drizzle of honey and enjoy!
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