Skillet of homemade Blackberry Cobbler topped with coconut whipped cream and a lemon
4.72 from 14 votes

Simple Blackberry Cobbler (Vegan + GF)

A simple, healthier blackberry cobbler made in just 1 bowl! Naturally sweetened blackberries and a crumbly gluten-free oat topping send this dish over the top. Perfect with coconut whipped cream or dairy-free ice cream.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a lightly floured surface (with gluten free flour) and form into a disc with your hands. Set aside to rest.
  6. Add berries to the same mixing bowl and toss with sugar and arrowroot or cornstarch and then add to the buttered cast iron.
  7. 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).
  8. 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.

  9. 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)