I love summertime and the abundance of fresh blackberries and blueberries! My freezer is now stocked up with frozen berries but I kept some out so I could make a cobbler. I have been craving one like crazy and I knew I wanted to make it dairy free. This recipe has zero dairy and zero refined sugar. The breading on top of the cobbler is absolutely delicious and the berries offer the perfect sweetness! Enjoy!!
Dairy Free Berry Cobbler
2015-06-19 13:40:44
Serves 8
A delicious summer time treat using blackberries and blueberries! Dairy free and No refined sugar!
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
For the filling
- 6 cups of a mixture of blackberries and blueberries
- 1/3 cup coconut sugar
- 1 Tbs. all-purpose flour
- 1 tsp. finely grated lemon zest
- Pinch of salt
For the topping
- 1 1/4 cups all-purpose flour
- 1/3 cup coconut sugar
- 2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 egg
- 1/2 cup coconut milk
- 6 Tbs. coconut oil, melted and cooled
- 1/2 tsp. vanilla extract
Instructions
- Preheat an oven to 375ºF. Lightly grease a 2-quart baking dish.
- To make the filling, in a bowl, gently toss the berries with the sugar, flour, lemon zest and salt until blended. Pour into the prepared baking dish.
- To make the topping, in a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together the egg, coconut milk, coconut oil and vanilla until well blended. Pour the egg mixture into the flour mixture and, using a rubber spatula, fold gently until the flour is moistened and the mixture forms a soft dough.
- Drop heaping spoonfuls of the dough onto the fruit, spacing them evenly; the dough will not completely cover the fruit. Bake until the filling is bubbling, the topping is browned and a toothpick inserted into the topping comes out clean, about 45 minutes. Serve warm or at room temperature.
Notes
- Great by itself or topped with dairy free ice cream or coconut whipped cream!
Adapted from Williams Sonoma
Adapted from Williams Sonoma
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