Preheat your oven to 350°F.

Add the cookie dough ingredients to a small bowl, including almond flour, tapioca flour, maple syrup, oil, vanilla extract, and red beet powder (or red food coloring of your choice). Stir with a spatula until well combined.

Roll the dough into a ball in your hands. If the dough sticks to your hands, dab it in more oat flour to dry it out. If the dough is too dry to hold together in a ball, dab on more oil to moisten it. Set aside.

Add sauce ingredients to a small bowl, including tapioca flour, maple syrup, lemon juice, cinnamon, vanilla extract, and salt. Mix together with a fork until well combined. Set aside.

Add the wet cobbler ingredients to a medium-sized mixing bowl, including egg, maple syrup, milk, coconut oil, and apple cider vinegar. Stir with a whisk until the egg is well combined.

Add the dry ingredients to the bowl, including almond flour, oat flour, tapioca flour, baking powder, and salt. Stir with a spatula until well combined. It should be the consistency of a thick pancake batter. You can add more oat flour, or milk to adjust if needed.

Spray your baking dish well with non-stick cooking spray. Fill your baking dish with one layer of fresh or frozen berries or cherries. This will be approximately 3–4 cups.

Pour the sauce over the berries.

Spread the cobbler batter over the berries or cherries. You can spread it as one solid layer, or spread it in plops to allow the fruit to show through the cracks.

Spread a large piece of parchment paper on your counter and lay two bamboo skewers roughly 6" apart. Place the cookie dough ball between the skewers and press down with your hand. Fold the parchment paper in half, covering the dough. Using a rolling pin, gently roll the dough length-wise between the two skewers. The height of the skewers will determine the thickness of the cookies. The thinner you can make them, the better.

Cut out the cookies with your star cookie cutters and place them on top of your cobbler. Use your creativity 🙂

Bake your cobbler in a 350°F oven. If you use frozen fruit, bake your cobbler for about 35 minutes. If you use fresh fruit, bake your cobbler for about 30 minutes. You'll know it's done when the top of the cobbler begins to turn a golden brown. The fruit will be bubbly when you remove the cobbler from the oven but shrink as it cools.

Remove the cobbler and cool for at least 20 minutes before serving.