Indulge in this healthy vegan gluten-free blackberry cobbler recipe, that's both easy to make and wholesome. This delicious treat features juicy blackberries under a golden almond crust, offering a delightful blend of flavors and textures in every bite.
If you are like me, you believe that life is better with a healthy sweet treat. For more dessert ideas, you might want to check this apple berry crisp recipe, this no-bake vegan cheesecake, or this no-bake matcha tart. And for more blackberry recipe inso check out this delicious sugar-free blackberry jam.
Jump to:
- Why you will love this healthy blackberry cobbler
- Ingredients
- Substitutions and variations
- How to make this easy gluten-free blackberry cobbler
- Serving suggestions
- Equipment
- Storage
- Gluten-free blackberry cobbler FAQs
- Other healthy desserts you will love!
- Love this recipe? Let's stay connected!
- Healthy Gluten Free Blackberry Cobbler Recipe (Vegan)
- See what other people think about this recipe!
Why you will love this healthy blackberry cobbler
It's an explosion of textures and flavors in every bite, with a delicious blackberry filling and a golden almond crust.
Low in sugar, it's slightly sweetened with maple syrup, and the natural sugars of blackberries.
Gluten-free, dairy-free & vegan, it's suitable for those with dietary restrictions.
A much healthier alternative to the traditional blackberry cobbler recipe.
It's an easy dessert that everyone loves!
Ingredients
This vegan blackberry cobbler is made with simple ingredients:
Blackberry filling:
- Lemon zest
- Tapioca flour
- Cinnamon
- Maple syrup
- Blackberries (I use frozen, but fresh blackberries will work well too)
Cobbler topping
- Lemon zest (optional)
- Cinnamon
- Maple syrup
- Baking powder
- Sea salt
- Coconut milk (canned or brick)
- Coconut oil (must be solid)
- Gluten-free flour blend
- Almond flour
See recipe card for quantities.
Substitutions and variations
- Tapioca flour can be substituted for cornstarch or arrowroot powder.
- Use other gluten-free flour like coconut flour or brown rice flour. Bear in mind that it will change the flavor and consistency slightly.
- Vegan butter can be used instead of coconut oil.
- Plant-based milk like almond milk or soy milk, can substitute coconut milk.
- A drop of vanilla extract can be added to both the filling and topping.
How to make this easy gluten-free blackberry cobbler
This gluten-free cobbler is super easy to make following some simple steps. With the step-by-step instructions below, you are set for success!
Start by preparing the blackberry filling
Add the blackberries to a baking dish. If using frozen blackberries, defrost slightly before adding the other ingredients.
Add the rest of the blackberry filling ingredients, and mix well to combine. Let it rest while you make the topping.
Prepare the biscuit topping
In a large bowl combine the almond flour, GF flour, sea salt, baking powder, cinnamon, lemon zest, and maple syrup. Combine well with a fork. Add the solid coconut oil, and combine again with the fork.
Pour the coconut milk progressively on top of the batter and combine well.
Add the topping to the base & bake
Add spoonfuls of the topping mixture on top of the berry mixture. I like to start in the center and work around it. Leave a bit of space in between each spoonful of cobbler topping.
Bake in the oven in convection mode at 170C/338F for 30 minutes, or until the top of the cobbler is golden brown.
Tip! The bake time can vary from oven to oven, so always check after ⅔ of the baking time to make sure it is baking well but not burning.
Serving suggestions
This gluten-free blackberry cobbler is the perfect dessert to serve in summer or winter! It is delicious both cold and warm, so pick your favourite depending on what you fancy.
It pairs great with dairy-free vanilla ice cream, but if vanilla flavor is not your thing, feel free to serve it with your favorite ice cream. Coconut, cream, or yogurt flavors would work fantastic as well.
For a low sugar option serve it with a dollop of thick and creamy coconut yogurt.
Equipment
All you need to make this delicious dessert is...
- Baking dish
- Fork & spoon
- Medium bowl
Storage
Store the leftover cobbler in the baking dish and cover with compostable plastic wrap or wax wrap in the fridge for up to 3-4 days. Alternatively, you can store it in an airtight container in the fridge.
Gluten-free blackberry cobbler FAQs
To avoid the blackberry cobbler from being runny you have to thicken the filling. To do so, combine the blackberries with tapioca starch (tapioca flour) or another thickening ingredient like cornstarch. This will help absorb excess moisture and create a thicker filling. Also, make sure to drain excess liquid from the blackberries if necessary (a little bit of liquid is ok though).
A soggy cobbler can happen for a few different reasons: not draining excess liquid from the fruit, not combining the fruit with a thickening agent like tapioca flour, not cooking the cobbler long enough for the topping to become golden brown, making a topping that is too wet.
The difference between a blackberry crumble and a blackberry cobbler lies in the topping and texture. The topping of a crumble is usually crisp and crumbly, and it covers the entire base of the fruit, while the topping of the cobbler has more of a biscuit-like texture and is spread above the fruit, leaving spaces in between.
Other healthy desserts you will love!
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Healthy Gluten Free Blackberry Cobbler Recipe (Vegan)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegan
Description
Indulge in this healthy vegan gluten-free blackberry cobbler recipe, that's both easy to make and wholesome. This delicious treat features juicy blackberries under a golden almond crust, offering a delightful blend of flavors and textures in every bite.
Ingredients
Blackberry filling:
- Zest of ½ lemon
- 2 tbsp tapioca flour
- ¼ tsp cinnamon
- 1 tbsp maple syrup
- 500g Blackberries (4 cups)
Cobbler topping
- Zest ½ lemon
- ¼ tsp cinnamon
- 1,5 tablespoon maple syrup
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup GF flour
- 1 cup almond flour
- 3 tbsp coconut oil
- ¼ cup coconut milk
Instructions
-
Preheat the oven to convection mode at 170C/338F.
-
Prepare the blackberry filling: Add the blackberries to a baking dish. If using frozen blackberries, defrost slightly before adding the other ingredients. Add the rest of the blackberry filling ingredients, and mix well to combine. Let it rest while you make the topping.
-
Prepare the biscuit topping: In a large bowl combine the almond flour, GF flour, sea salt, baking powder, cinnamon, lemon zest, and maple syrup. Combine well with a fork. Add the solid coconut oil, and combine again with the fork. Pour the coconut milk on top of the batter progressively and combine well.
-
Spread the topping over the base: Add spoonfuls of the topping mixture on top of the berry mixture. I like to start in the center and work around it. Leave a bit of space in between each spoonful of cobbler topping.
-
Bake in the oven in convection mode at 170C/338F for 30 minutes, or until the top of the cobbler is golden brown.
Notes
The bake time can vary from oven to oven, so always check after ⅔ of the baking time to make sure it is baking well but not burning.
This cobbler can be enjoy both warm and cold.
Serve with a dollop of vanilla ice cream or coconut yogurt.
To avoid a soggy cobbler: drain excess liquid from the blackberries (a little bit of liquid is ok though), combine the fruit with a thickening agent like tapioca flour, and cook the cobbler long enough for the topping to become golden brown.
Store the leftover cobbler in the baking dish and cover with compostable plastic wrap or wax wrap in the fridge for up to 3-4 days. Alternatively, you can store it in an airtight container in the fridge.
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Heidi says
Everyone loved it!! I made this last weekend for our family gathering and everyone loved it. The biscuit top is delicious!! I served it with vanilla icecream.