4 tablespoons very cold unsalted Earth Balance or butter (1/2 stick), cut into cubes, plus more for greasing the pan
6 ½ cups ripe blackberries, lightly mashed with a potato masher
2/3 cup plus 2 tablespoons coconut palm sugar, plus more as needed
1 ½ cups gluten-free flour blend
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
2 large ears sweet yellow corn
⅓ cup finely ground yellow cornmeal
1 ¼ teaspoons baking powder
1 teaspoon ground cinnamon
4 tablespoons almond or coconut creamer, or heavy cream
4 teaspoons coconut palm or turbinado sugar, for sprinkling
Step 1Heat the oven to 375 degrees and grease the inside of a 9-by-9-inch square casserole dish with Earth Balance.
Step 2In a medium bowl, toss the mashed blackberries with ⅔ cup granulated sugar, ¼ cup flour, the lemon juice and ¼ teaspoon salt. Taste and add additional sugar, if necessary. Transfer the mixture to the baking dish in an even layer and set aside.
Step 3Using a box grater, grate the corn over a bowl to collect its meat and milk
Step 4 discard the corn cobs or reserve for another use. Transfer corn mixture to a liquid measuring cup. (The grated corn mixture should measure a healthy ¾ cup
Step 5 if not, supplement with extra corn, dairy-free cream or milk.) Set aside.
Step 6In a large bowl, whisk together the remaining 1¼ cups flour, 1/3 cup coconut palm sugar with the cornmeal, baking powder and ¾ teaspoon salt. Add the cubed butter, separating the cubes and tossing them individually to coat. Pressing the bits of butter between your thumb and the side of your index finger, break up the butter into the flour until evenly dispersed and butter pieces are roughly the size of peas.
Step 7Slowly pour the grated corn over the flour mixture, and, working gently with your hands, begin tossing everything together until the ingredients form a cohesive dough. Crumble the batter over the surface of the berries, and using a pastry brush, brush the top generously with the cream. Sprinkle the batter evenly with the coconut palm or turbinado sugar.
Step 8Place the baking dish on a sheet pan to catch any potential overflow, transfer to the oven and bake until the crust is golden and the blackberries are bubbling and thick, 35 to 40 minutes. Allow to cool at least 10 minutes before serving.
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I’m Lisa - Here my family and I cook, eat and grow deliciously uncomplicated, healthy food made with lots of love, laughter, joy, and of course, fruit and vegetables.
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