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Blackberry Cobbler - Nut Free!

If you're missing this old favorite from your childhood, fear not. Its back and better than ever!

Packed full of antioxidant-rich blackberries and topped with a gluten-free, nut-free crust, you'll feel pretty good about it too.


If you don't have any blackberries available, you can always use mixed berries, strawberries, or even peaches. This recipe is totally customizable for your favorite summer fruit.


My father-in-law and I share a love of food from the deep south. I made this for his birthday this year and I could tell it warmed his soul. Those moments are why I love sharing healthy cooking with the world. I hope it warms your soul, too!



Ingredients:

Filling:

  • 36 oz. fresh blackberries, washed thoroughly

  • 1 heaping tbsp. arrowroot powder

  • 1/2 cup coconut sugar


Topping:

  • 3/4 cup shredded unsweetened coconut flakes

  • 1/2 cup coconut sugar

  • 1/2 cup rolled oats

  • 1/4 tsp salt

  • 1/4 cup refined coconut oil, melted

  • 1/4 tsp vanilla extract, alcohol free


Preheat oven to 350 degrees and grease a glass or ceramic 9 x 13 in pan and set aside.


In a large bowl, combine the filling ingredients until thoroughly combined. Set aside.


In a small bowl, whisk coconut flakes, sugar, rolled oats, and salt. Drizzle in coconut oil and vanilla extract and stir until mixture looks a bit like wet sand.


Pour blackberry filling into baking dish and spread out evenly. Next, evenly sprinkle the topping over the top in a uniform layer.


Pop in the oven and bake for 30-35 minutes, or until top is golden brown. Remove from oven and allow to rest for 30 minutes before serving. I like serving with non-dairy vanilla ice cream. Store in an airtight container in the fridge for up to 5 days.




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