for the topping
- 1/4 cup superfine sweet rice flour
- 1 TB sugar
- 1/2 tsp baking powder
- pinch salt
- 2 TB cold coconut oil
- 1/8 cup rice or cashew milk
for the filling*
- 1 TB Earth Balance
- 1/2 cup frozen cherries
- 1/2 cup frozen blackberries
- pinch salt
- 1 tsp cornstarch, blended with 2 TB cold water
- 1 tsp lime juice
*any frozen, small sized fruit will work here, like peaches, raspberries or blueberries
- 1 TB brown sugar
- vanilla ice cream, for serving (I used Tofutti vanilla)
- Preheat your oven to 425 degrees.
- To make the topping, combine the sweet white rice flour, sugar, baking powder and salt into a bowl.
- Using a strong spoon, scrape off flakes of cold coconut oil from the jar, eyeballing out about 2 tablespoons. You don’t want to pack it into a scoop; rather, you want to scatter the flakes into the flour mixture and stir gently. Add the rice or cashew milk and stir until crumbly. Set aside.
- To make the filling, melt the vegan butter in a small pan over medium-low heat. Add in the cherries and blackberries until slightly softened, about 2 minutes. Add in the salt and stir in the cornstarch slurry, stirring until thickened slightly, about 15-20 seconds. Remove from the heat and stir in the lime juice.
- Divide the filling mixture in half and spoon into 2, 3 1/2-inch mini cast iron skillets. Next, divide the topping mixture in half, and dot over the tops of each skillet, leaving a little of the filling showing through.
Place the skillets on a baking sheet and bake for 10-12 minutes. Remove from the oven and sprinkle brown sugar over the tops and bake for 2-3 minutes more.
* This recipe can also be easily doubled to create 4 servings by using a 5-inch cast iron pan. Simply cook the fruit directly in the cast iron pan, then add on the topping. Increase the bake time to 17-19 minutes, sprinkle with brown sugar, then bake for 2-3 minutes more.
Allow to cool for 10 minutes, then serve straight out the skillet, topped with vanilla ice cream.