Simple Blackberry Cobbler
Ingredients
Cobbler Topping
-
¾
cup
gluten-free flour blend
-
¼
cup
gluten-free oat flour
-
1½
Tbsp
organic cane sugar
-
½
Tbsp
baking powder
-
¼
tsp
baking soda
-
¼
tsp
sea salt
-
2½
Tbsp
cold coconut oil or vegan butter
-
⅓
cup
unsweetened almond milk
-
1
tsp
lemon juice
-
¼
cup
pecans (optional, chopped)
Filling
-
24
oz
fresh blackberries
-
2
Tbsp
organic cane sugar
-
1
Tbsp
arrowroot powder or cornstarch (optional)
Instructions
- Preheat the oven to 400°F (204°C) and prepare a cast-iron pan with vegan butter or coconut oil.
- Mix all dry topping ingredients in a bowl and whisk together. Prepare the almond milk with lemon juice to curdle.
- Incorporate the coconut oil or vegan butter into the dry ingredients until it resembles wet sand.
- Gradually add the almond milk mixture until a dough forms, then shape it into a disc and let it rest.
- In the same bowl, combine the blackberries with sugar and arrowroot or cornstarch, then transfer to the prepared pan.
- Crumble the biscuit topping over the blackberries and sprinkle with additional sugar and chopped pecans.
- Bake for 20-28 minutes until bubbly and the topping is golden brown.
- Serve warm with dairy-free ice cream or coconut whipped cream.
Nutrition Facts (estimated)
Servings
4
Calories
317
Total fat
9.5g
Total carbohydrates
56g
Total protein
6.4g
Sodium
720mg
Cholesterol
0mg
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