Berries cobbler with whipped coconut cream

Cobblers and crumbles are my favorite desserts. No matter what type of fruit I choose to have as filling, I still prefer them more than chocolate. I know that’s a big one, but I really like how I can eat the whole ramekin without feeling overwhelmed with sweetness. I made this recipe sometime ago for a special occasion and I’ve been making it since on a regular basis just to make my weekday dinners more special.

Berries cobbler with whipped coconut cream

Servings: 4. Preparation: 10 min. Cooking time: 40 min. Total time: 50 min.


Adapted from Cookie+Kate


Berries filling

  • 400 gr frozen berries
  • 2 tbsp maple syrup
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • ¼ tsp cinnamon


  • 1 cup old-fashioned oats
  • ½ cup almond flour
  • ½ cup sliced almonds
  • ¼ tsp cinnamon
  • 2 tbsp maple syrup
  • 4 tbsp butter, melted
  • 3 tbsp plain yogurt or additional melted butter

Whipped coconut cream

  • 1 can of full fat coconut milk chilled in the refrigerator overnight
  • 1 tbsp maple syrup


  • Preheat the oven to 175°C (fan). Mix all the ingredients for the filling in a bowl and divide into four ramekins. Mix all the ingredients for the topping in a bowl and divide into the four ramekins on top of the filling. Bake for 40-45 minutes.
  • For the whipped coconut cream, remove the lid, scrape out the thickened milk leaving the separated liquid behind. Place the milk in the bowl of your mixer and beat until it has the right consistency, about 5 minutes. Add the maple syrup and beat 1 minute more.
  • Serve the cobbler with a generous amount of whipped coconut cream.



What’s your favorite dessert?