desserts with blackberries

<em>Finally, a healthy blackberry cobbler that's gluten-free, vegan, and still incredibly fluffy! Made with simple steps and only 8 ingredients. </em>

Healthy Blackberry Cobbler 

blackberries (about 20 ounces or 561 g)

of ½ small lemon

coconut sugar,

vanilla extract

(91 g) oats, blended into flour

coconut sugar

baking powder

sea salt

cinnamon (optional)

(60 g) coconut butter OR 2 ½ tablespoons vegan butter or coconut oil

(118 ml) non-dairy milk

Preheat the oven to 400F and place your coconut butter in the fridge to chill if you have not done so already. Add the berries, lemon juice, coconut sugar, vanilla, and 2 tablespoons of water to a 8” (23-cm) oven-safe skillet (I used cast iron) and bring to a simmer over medium high heat. Simmer the berries for 10 minutes, stirring occasionally, then turn the heat off. Add additional coconut sugar to taste, if necessary.

While the berries cook, prepare the cobbler topping. Add the oats, coconut sugar, baking powder, salt, and cinnamon to a medium bowl and whisk together. Add the chilled coconut butter (or oil) to the bowl and use two knives to “cut” it into the dough, until fine “crumbs” of butter are evenly distributed throughout. Add the milk to the bowl and stir until just combined. Allow the batter to sit for at least 5 minutes, to allow the oat flour to absorb some liquid and thicken.

Use a large spoon to dollop 2 to 3 sized tablespoons of the cobbler batter onto the berries. Place the skillet into the middle rack of the oven and bake for 23 to 25 minutes, until the top of the cobbler turns golden brown. 

Remove from the oven and allow to cool slightly before serving as desired. Leftovers will keep at room temperature for up to 3 days.

Made your recipe with huckleberries and used almond flour.  Was fabulous.

My kids and I just finished a batch of this cobbler. I made it with frozen Haskaps so I had to add quite a bit more sugar and I mixed in some arrowroot as they basically cooked down to liquid. The biscuits turned out awesome with the coconut butter and didn't sink in my very runny filling. I will definitely make this again with various other fruits from the freezer throughout the winter months.

This is a great recipe! I reduced the sugar and instead of blackberries, I used mango because they are in season and we don't have blackberries. Thanks for the recipe, Caitlin!

Made this recipe with blackberries and it was delicious! Fluffy, crumbly, and melted in the mouth! I will search through several vegan dessert recipes and always end up picking healthier options. Sometimes they don't cut it - but this recipe does! Just bought coconut shreds to make my own coconut butter. Thanks!

Made this for the omni fam with rave reviews! I ended up doubling the topping recipe which turned out great and covered the whole pan nicely. Used blackberries, raspberries, and blueberries.

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Healthy Blackberry Cobbler

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