Step 1

Preheat the oven to 400 degrees F (200 C) and get out an 8 x 8-inch ceramic or glass baking dish.

Step 2

To the baking dish, add fruit, sugar, arrowroot powder (or cornstarch), and lemon zest (optional) and stir to evenly coat. Set aside to let the flavors meld.

Step 3

To a liquid measuring cup or small bowl, add light coconut milk (or other dairy-free milk), apple cider vinegar or lemon juice, and vanilla extract (optional) and whisk to ensure there are no clumps. Let this curdle while you prepare the other ingredients for the cobbler topping.

Step 4

In a large mixing bowl, combine potato starch, almond flour, coconut sugar, salt, and baking powder. Whisk to combine.

Step 5

Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.

Step 6

Add wet mixture (dairy-free milk + apple cider vinegar) to the dry mixture and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more coconut milk; if too wet, add more almond flour or potato starch.

Step 7

Using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top berry filling with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!

Step 8

Place cobbler in the oven to bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for 10 minutes before serving to help the fruit firm up.

Step 9

Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuits can be frozen for up to 1 month before baking and added when ready to bake.