Vegan Blackberry Cobbler

Enjoy this amazing vegan blackberry cobbler, juicy ripe blackberries, topped with sweet cake is the perfect brunch dessert. Blackberry cobbler is flavorful served with a big dollop of vegan whipped cream or ice cream.

5 from 3 votes

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Course: Dessert

Cuisine: American

Keyword: gluten free blackberry cobbler, vegan blackberry cobbler

Prep Time: 15

Cook Time: 40

Servings: servings

Calories: 179kcal

Equipment

1 9x13 casserole pan

Ingredients

Blackberry Filling

2 cups blackberries
1 tablespoon cornstarch or tapioca starch
2 tablespoons maple syrup
1 tablespoon fresh lemon juice
1 teaspoon vanilla

For The Topping

1/2 cup all-purpose gluten-free flour
1/4 cup almond flour
3 tablespoons organic cane sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup non-dairy milk
2 tablespoons coconut oil melted or organic sunflower oil
1 teaspoon vanilla

Instructions

For The Filling

Wash and dry blackberries with a clean dishcloth or paper towel. Place blackberries in a bowl and toss with cornstarch to thoroughly coat the berries. Add maple syrup, lemon juice, vanilla, and toss. Set aside for the blackberry juice to be released, about 10 minutes.

For The Topping

Preheat the oven to 350 degrees Fahrenheit. Lightly spray an 8-inch skillet with oil and set aside. For the cobbler topping, add gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt to a medium bowl. Stir in non-dairy milk, oil, and vanilla. Mix to form a smooth batter.
Now, for the fun part. Scoop the blackberry mixture into the base of the prepared skillet. Using a tablespoon, gently drop dollops of the batter on top of the blackberries, creating a beautiful, rustic pattern.
Bake for 40-45 or until the crust is golden. Allow the cobbler to cool before serving. Delicious served topped with a scoop of vegan ice cream or whipped cream

Nutrition