1. Preheat Oven

   Preheat the oven to 375F.

   Connect Oven
2. Make Batter

   Mix all dry ingredients in a large bowl. Add melted butter. Mix to form a crumble.

   • 1/2 cup Gluten Free Flour
   • 3/4 cup Granulated Sugar
   • 1 1/4 cups Brown Sugar
   • 3/4 cup Gluten Free Rolled Oats
   • 1 tsp Ground Cinnamon
   • 1 tsp Ground Cardamom
   • 2 tsp Iodized Salt
   • 1/4 lb , melted Unsalted Butter
3. Build The Filling

   Prepare strawberries and mix with the other berries in a large bowl. Add all dry ingredients and vanilla to berries. Zest and squeeze lemon into berries. Mix gently to coat the fruit. Add to a baking dish.

   • 1 lb , hulled, quartered Strawberries
   • 1/2 lb , or berry of choice Blueberries
   • 1/2 lb , or berry of choice Blackberries
   • 3/4 cup Brown Sugar
   • 1/2 Tbsp Vanilla Extract
   • 1 pinch Ground Cinnamon
   • 2 tsp Iodized Salt
   • 2 1/2 Tbsp Tapioca Starch
   • 1/2 cup Granulated Sugar
   • 1/2 , zested, juiced Lemon
4. Assemble & Bake Cobbler

   Crumble oat crumb over fruit filling. Bake at 375F for 40 - 45 minutes.
5. Temper Ice Cream

   Let ice cream sit at room temperature for 10 minutes before serving.

   • 10 oz Vanilla Ice Cream
6. Serve

   Top with a generous scoop of ice cream. Decorate with powdered sugar if desired. Enjoy!

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Summer Vegetable

Portobello Kabob

Roasted Garlic Cauliflower Soup

w/ Thai Peanut Sauce

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Pesto

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(w/ Olive Oil)

Buttermilk Zucchini

Carrot Pancakes

	Amount per serving	Daily value percentage
Calories	830 kcal
Total Fat	21 g	26%
Total Saturated Fat	13 g	65%
Unsaturated Fat	8 g
Low Cholesterol	60 mg	20%
Sodium	1630 mg	70%
Total Carbohydrate	159 g	58%
Fiber Total Dietary	6 g	23%
Sugars Total	135 g
Protein	6 g	11%
Good Source: Vitamin C	56 mg	60%
Calcium Ca	166 mg	15%

Load More

	Amount per serving	Daily value percentage
Iron Fe	2.5 mg	15%
Vitamin D	0.1 µg	0%
Potassium K	450 mg	10%
Vitamin E	1.5 mg	10%
B-Vitamins
Thiamin	0.2 mg	15%
Riboflavin	0.2 mg	20%
Niacin	1.6 mg	10%
Pantothenic Acid	0.8 mg	15%
Vitamin B-6	0.1 mg	8%
Folate (B9)	39 µg	10%
Vitamin B-12	0.2 µg	10%

By Innit Culinary Team