This delicious berry cobbler has a lovely oatmeal cookie crust. Make it gluten free by using certified gluten free oats.
Get your mixed berries out of the freezer and pour them into a large glass bowl about an hour ahead of time as they should be partially defrosted before you start. Next, preheat your oven to 375 degrees Fahrenheit and spray a 9″ x 9″ pan liberally with non-stick spray.
Start by making the oatmeal cookie topping. Whisk the oat flour, rolled oats, chopped walnuts, ground flax, and baking powder together. Make a well in the center and set the bowl aside.
Using a fork, cut the Earth Balance vegan butter into the brown sugar and salt. Add the vanilla and non-dairy milk, then mix them in as much as you can. It will look curdled and that is ok. Add it to the well in the oat mixture. Mix together with a folding motion until it is evenly blended. Set the bowl aside while you make the filling.
Start making the filling by whisking the vegan sugar, oat flour, and salt together. Add the lemon juice and zest to the berries, then sprinkle the dry mixture on as well. Gently mix together.
Cook the berry mixture in the microwave on high power for five minutes, then stir. Repeat twice for a total of 15 minutes cooking time. (Fresh or fully defrosted berries might need a little less time so keep a close eye on them after 10 minutes.) The berry juice should be starting to thicken.
Pour the thickened berry mixture into your prepared pan. Add small chunks of the oatmeal cookie dough to the top of the berries, leaving bits of berries uncovered.
Bake at 375 degrees Fahrenheit for 30 minutes, until the cookie top is golden brown. Cool on a rack until it is still warm, but no longer hot to the touch, then serve as desired.