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.
*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.