Mixed Berry Cobbler

Make the pomegranate reduction: Put the pomegranate juice, maple syrup, and water in a saucepan over medium heat. Bring to a boil then reduce to a simmer. Simmer until the sauce is reduced by about one third, about 15 minutes. Remove from the heat and set aside.

Heat the oven to 350°F/180°C

Put the blueberries, blackberries, and strawberries in a medium-size pot over low heat. Add the maple crystals, lemon juice, water, cornstarch, and cinnamon and cook until the mixture is incorporated and jammy (but don’t overcook), 7 to 10 minutes.

In a mixing bowl, combine the flour, baking powder, salt, butter, and almond milk with your hands or a spatula to form a dough; it should feel like a smooth batter/dough. Set aside, covered.

Fill small oven-proof ramekins with the berry mixture. Break off a piece of dough and stretch it over the berry mixture just so it barely reaches the edges of the ramekin; repeat for all of the ramekins. Put the ramekins on a baking sheet. Bake until the tops are golden brown and the fruit bubbles up around the edges of the dough, about 30 minutes. Remove from the oven and top with a scoop of vegan ice cream and a drizzle of the pomegranate reduction. Serve immediately.