It’s almost summer. Can you feel it?
This summer I’m determined to further explore my love for berries, starting with this simple blackberry cobbler. Shall we begin?
There’s something extremely romantic and effortless about a fruit cobbler to me. I suppose it’s because it’s a dump, mix, and bake sort of recipe – my favorite kind.
I’ve tried crisps in the past but never a cobbler. My family wasn’t big on cobblers, so I seemed to have missed them altogether. Sad day. I was determined to change that.
And to ensure everyone can enjoy this recipe, I kept it both vegan and gluten free. Bonus? Just 1 bowl and roughly 30 minutes required.
It starts with a lightly-sweetened, 5-minute biscuit-inspired topping that’s vegan butter-free, relying instead on coconut oil to give it that quintessential crumbly, flaky texture.
Then, it’s onto the blackberries, which are tossed in sweetener (coconut or cane sugar) and a bit of arrowroot to thicken.
A sprinkle of pecans and coconut sugar finish it off before going into the oven. This is the perfect time to make some coconut whipped cream or soften some dairy-free ice cream. What’s a cobbler without toppings, after all?
This cobbler is dreamy. It’s:
A little tart
Simple + quick
& Perfect for summer gatherings
This would make the perfect dessert to whip up for guests or warm-weather gatherings. It’s so effortless and easy, yet makes you look like a pro, especially when baked in a cast iron – so fancy.
The best part about this recipe is it’s versatile:
No gluten free flour? Sub all purpose.
No blackberries? Sub another fruit (such as raspberries, blueberries, or nectarines)
No coconut oil? Sub vegan butter.
No pecans? Sub walnuts or omit.
If you make this recipe, let us know how it goes! Leave a comment and rate it, which is super helpful for us and other readers. And don’t forget to take a photo and tag it #minimalistbaker on Instagram! We adore seeing what you come up with. Cheers and happy baking!
Simple Blackberry Cobbler (Vegan + GF)
- 3/4 cup gluten-free flour blend* (sub all-purpose if not gluten-free)
- 1/4 cup gluten-free oat flour (ground from GF 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 less intense coconut flavor)
- 1/3 cup unsweetened almond milk (plus 1 tsp lemon juice per 1/3 cup almond milk)
- 1/4 cup pecans (optional // chopped // or sub walnuts or chopped almonds)
- 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)
Preheat oven to 400 degrees F (204 C) and butter a 12-inch cast-iron (or similar sized) pan with vegan butter or coconut oil. Set aside.
Add all dry topping ingredients to a mixing bowl and whisk to combine. Also measure out almond milk and add lemon juice to begin curdling.
Add vegan butter or coconut oil to the dry ingredients and use a fork or pastry cutter to cut it in. It should resemble the consistency of fine, wet sand.
Add almond milk mixture a little at a time, stirring, until a dough is formed. It shouldn’t be too sticky - you will likely not use it all.
Transfer to a lightly floured surface (with gluten free flour) and form into a disc with your hands. Set aside to rest.
Add berries to the same mixing bowl and toss with sugar and arrowroot or cornstarch and then add to the buttered cast iron.
Gently break the biscuit topping apart and position it on top of the blackberries in clumps. Press down gently so it doesn't stick up too much (see photo).
Sprinkle the top with 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) additional cane or coconut sugar and the chopped pecans. Bake for 20-28 minutes, or until bubbly and the topping is browned (see photos) and semi-firm to the touch.
Serve with dairy-free ice cream or coconut whipped cream. Store leftovers covered in the fridge for up to a few days, though best when fresh as the topping tends to get soggy.
*For the gluten-free flour blend, I used the Bob's Red Mill 1:1 Gluten-Free Baking Blend because I love how finely milled it is. But you could also use my go-to gluten-free flour blend, or another blend of your choice with varied results.
*For the cane sugar, I blitzed mine into a powder in my coffee/spice grinder for a finer consistency, which is optional. You can also sub regular sugar or another dry sweetener of choice. Alternatively, you could omit it for a more savory biscuit-style topping.
*No blackberries? Sub another fruit (such as raspberries, blueberries, or nectarines).
*Some people have said using less baking powder improves taste, but we haven't tested it that way. To be cautious, you can scale back to 1/2 tsp or 1 tsp if you're worried about it impacting flavor. But we never experienced that issue.
*Inspired by Sprouted Kitchen’s Blueberry Oat Cobbler. Topping adapted from my Best Damn Vegan Biscuit.
*Nutrition information is a rough estimate calculated without coconut whip or ice cream.
Nutrition Per Serving (1 of 4)
- Calories: 317
- Fat: 9.5g
- Saturated fat: 1.7g
- Sodium: 720mg
- Carbohydrates: 56g
- Fiber: 13.4g
- Sugar: 21g
- Protein: 6.4g