Tukang Sepatu Blackberry Sederhana (Vegan + GF)

Instructions

1. Preheat oven to 400 degrees F (204 C) and butter a 12-inch cast-iron (or similar sized) pan with vegan butter or coconut oil. Set aside.
2. Add all dry topping ingredients to a mixing bowl and whisk to combine. Also measure out almond milk and add lemon juice to begin curdling.
3. Add vegan butter or coconut oil to the dry ingredients and use a fork or pastry cutter to cut it in. It should resemble the consistency of fine, wet sand.
4. Add almond milk mixture a little at a time, stirring, until a dough is formed. It shouldn’t be too sticky - you will likely not use it all.
5. Transfer to a lightly floured surface (with gluten free flour) and form into a disc with your hands. Set aside to rest.
6. Add berries to the same mixing bowl and toss with sugar and arrowroot or cornstarch and then add to the buttered cast iron.
7. Gently break the biscuit topping apart and position it on top of the blackberries in clumps. Press down gently so it doesn't stick up too much (see photo).
8. Sprinkle the top with 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) additional cane or coconut sugar and the chopped pecans. Bake for 20-28 minutes, or until bubbly and the topping is browned (see photos) and semi-firm to the touch.
9. Serve with dairy-free ice cream or coconut whipped cream. Store leftovers covered in the fridge for up to a few days, though best when fresh as the topping tends to get soggy.