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Simple Vegan Gluten-Free Blackberry Cobbler Recipe

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4.4 from 12 reviews

A simple and delicious vegan and gluten-free blackberry cobbler featuring a buttery biscuit topping and juicy blackberries, perfect for a quick and comforting dessert.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Topping

  • 3/4 cup gluten-free flour blend (sub all-purpose if not gluten-free)
  • 1/4 cup gluten-free oat flour (ground from gluten-free rolled oats)
  • 1 1/2 Tbsp organic cane sugar (plus more for topping)
  • 1/2 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 1/2 Tbsp cold coconut oil or vegan butter (use refined coconut oil for a milder coconut flavor)
  • 1/3 cup unsweetened almond milk (plus 1 tsp lemon juice per 1/3 cup almond milk)

Filling

  • 24 ounces fresh blackberries (let thaw if frozen)
  • 2 Tbsp organic cane sugar (or sub coconut sugar or other sweetener of choice)
  • 1 Tbsp arrowroot powder or cornstarch (optional for thickening)
  • 1/4 cup pecans (optional, chopped, or substitute walnuts or chopped almonds)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (204°C). Butter a 12-inch cast-iron or similarly sized pan with vegan butter or coconut oil and set aside.
  2. Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour blend, gluten-free oat flour, organic cane sugar, baking powder, baking soda, and sea salt until well combined.
  3. Cut in Fat: Add the cold coconut oil or vegan butter to the dry ingredients. Use a fork or pastry cutter to cut it in until the mixture resembles fine, wet sand.
  4. Add Almond Milk Mixture: Mix lemon juice into almond milk to start curdling. Slowly add this almond milk mixture a little at a time to the dry ingredients, stirring as you go, until a dough forms. The dough should not be too sticky, and you may not need all the liquid.
  5. Form Dough Disc: Transfer the dough to a lightly floured surface using gluten-free flour and form it into a disc with your hands. Set this aside to rest.
  6. Prepare Blackberry Filling: In the same mixing bowl, toss the blackberries with the organic cane sugar and arrowroot powder or cornstarch (if using) to thicken the juices.
  7. Assemble Cobbler: Pour the berry mixture into the prepared cast iron pan. Break the biscuit topping apart gently and place it in clumps over the berries, pressing down lightly to avoid high peaks.
  8. Add Finishing Touches and Bake: Sprinkle 1-2 tablespoons of additional cane or coconut sugar over the topping, then scatter the chopped pecans on top. Bake for 20-28 minutes or until the berries are bubbly and the biscuit topping is golden brown and semi-firm to the touch.
  9. Serve and Store: Serve warm with dairy-free ice cream or coconut whipped cream for the best experience. Store any leftovers covered in the refrigerator for up to a few days; note that the topping may soften over time.

Notes

  • To make this recipe gluten-free, use a gf flour blend and ensure gluten-free oat flour.
  • Use refined coconut oil for a milder coconut flavor in the topping.
  • Arrowroot powder or cornstarch is optional but helps thicken the blackberry juices.
  • Pecans are optional; walnuts or almonds can be substituted.
  • Best served fresh for a crisp topping, as leftovers may become soggy.
  • For a sweeter topping, adjust the sugar sprinkle on top before baking.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://monicarecipes.com/simple-vegan-gluten-free-blackberry-cobbler-recipe/