Blackberry Cobbler


Blackberry Cobbler

Blackberry Cobbler



Okay so I’ve been on a dessert spree lately.  Getting ready for the holidays, I guess.  Though I’m saving the pumpkin pie for Thanksgiving.   Last week I went to the farmers’ market just as they were shutting down, and this guy sold me 3 pints of blackberries for 4 bucks.  Three pints!  What was I going to do with them?  I thought I would make a bunch of smoothies this week but that didn’t happen.  Besides, they weren’t the sweetest berries in the world since they’re not exactly in season right now.  So I decided to try making a berry cobbler.   I got out my Best Recipe cookbook, which I used a lot before I went gluten-free, and here’s how I adapted a recipe.  It does have some butter in it, if you can tolerate it, but if not, you can try increasing the coconut oil or using a non-dairy spread instead.


For the filling:


2 pints fresh blackberries (or a mix of blackberries & raspberries)

3 T agave nectar

1 T cornstarch


Rinse the berries and stir them with the agave nectar and cornstarch.  Lightly grease the bottom of a 9-inch glass pie pan (I would recommend doing this – I didn’t, and the fruit pretty much carmelized on the bottom of the pan and was difficult to scoop out).  Place the berry mixture in the pan and cover with foil.  Bake at 400 degrees for 15 minutes while preparing the topping.


For the topping:


1/2 cup sorghum flour

1/2 cup brown rice flour

1 tsp baking powder

1/4 tsp salt

1 T xylitol (or raw sugar, if you can handle a small amount)

4 T chilled unsalted butter (or non-dairy spread)

2 T coconut oil

1/4 cup rice milk or nut milk (I used cashew milk)

1/4 cup finely chopped walnuts


Combine the flours, baking powder, salt and xylitol in a food processor and pulse to blend.  Cut the butter into small pieces and add to the food processor, and pulse briefly until the mixture is dry and crumbly, like a coarse cornmeal.  Add the coconut oil and do the same.  Pour the mixture into a bowl and add the milk and finely-chopped walnuts (these were not in the original recipe, but I had some leftover in the fridge and thought they might be good – and they were!).  Stir until a dough forms.  Drop the dough by spoonful on top of the hot berry mixture in the pie pan.  Continue to bake, uncovered, for about 25 minutes, until the crust is golden brown.   Allow to cool at least 10 minutes before serving, but eat it while it’s still warm!  Refrigerate any leftovers.  It reheats easily, but actually it tastes good chilled as well.  And, if you’re not feeling like preparing a gluten-free, dairy-free pumpkin pie this Thanksgiving, this is a quick, easy alternative!  Happy Baking :)


About 4-6 servings

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