Blackberry season is here and that means it’s time for blackberry cobbler! Every year we try to pick and freeze a bunch of berries to use throughout the year. This year I decided to try some new recipes with the blackberries we’ve picked. My new favorite is this blackberry cobbler recipe. If you are looking for blackberry recipes check out my Gluten Free Dairy Free Blackberry Oatmeal Pancakes. Blackberries would also be great in my Blueberry Mint Popsicles and my Gluten and Dairy Free Banana Oat Blender Muffins.
Fresh Vs. Frozen Berries
First of all, any kind of berry would work great in this recipe! Fresh and frozen berries both work with this blackberry cobbler recipe. If using fresh berries you can keep the recipe as is, if using frozen berries, you will want to adjust the recipe a little. Frozen berries create more juice, so to avoid the bottom being too soupy, use at least 1 tsp of some kind of thickening agent. Arrowroot starch, corn starch, tapioca starch, xanthan gum and agar-agar are all thickening agents that you could try. You will want to toss the berries in the thickening agent when you toss them with the monk fruit sweetener, lemon juice and zest.
Blackberry Cobbler Recipe Inspiration
Before creating this recipe, I had never made a cobbler before. I was searching for recipe inspiration and I came across this Light & Easy Dairy Free Berry Cobbler Recipe on Chemistry Cachet. After looking at dozens of different recipes, I decided to tweak her recipe and added vanilla, lemon juice and lemon zest. I also took out the nutmeg, increased the amount of berries and doubled the recipe. Thank you Alexis at Chemistry Cachet for the inspiration!
If you like this recipe, check out my other recipes:
Clean Eating ‘Detox’ Brownies- Vegan + Gluten & Refined Sugar Free
Paleo, Clean Out the Fridge Quiche (Gluten & Dairy Free)
Easy Chicken Sausage Sheet Pan Dinner (Gluten & Dairy Free)
The Best Homemade Dairy Free Ranch Dressing (Vegan Option)
Blackberry Cobbler
Ingredients
Filling:
- 5 cups blackberries (if using frozen toss berries with 1 tsp. thickener- see notes above)
- 2 Tbsp lemon juice (about half a lemon) + the zest
- 1 Tbsp monk fruit sweetener or coconut sugar
Topping:
- 2 cups oat flour (look for certified gluten free)
- 1.5 Tbsp baking powder (make sure this also certified gluten free)
- 1 tsp salt
- 1 cup monk fruit sweetener or coconut sugar
- 2/3 cup coconut oil or vegan butter
- 1 cup alternative milk
- 1 Tbsp vanilla extract
Instructions
- Preheat oven to 375°F.
- Mix oat flour, baking powder, salt and sweetener.
- Add coconut oil, alternative milk and vanilla, mix until combined, set aside.
- Toss berries with sweetener, lemon juice and lemon zest. (See above instructions if using frozen berries)
- Spread berries in a 9x13 pan. Top with batter, leaving some berries showing.
- Bake for 30-40 minutes.
Notes
If you are sensitive to oats, try almond flour or any other gluten free flour you like. Nutrition based on use of coconut oil, coconut milk and monk fruit sweetener.
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Nutrition Information:
Yield:
12Amount Per Serving: Calories: 239Total Fat: 18.2gSaturated Fat: 15gTrans Fat: 0gCholesterol: 4mgSodium: 198mgCarbohydrates: 17.6gFiber: 5.1gSugar: 3.8gProtein: 3.3g
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