How do you keep a blackberry cobbler from being runny?

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).

What's the difference between a blackberry crumble and a cobbler?

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.

Healthy Gluten Free Blackberry Cobbler Recipe (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

Units Scale

Blackberry filling:

Zest of 1/2 lemon
2 tbsp tapioca flour
1/4 tsp cinnamon
1 tbsp maple syrup
500g Blackberries (4 cups)

Cobbler topping

Zest 1/2 lemon
1/4 tsp cinnamon
1,5 tbsp maple syrup
1 tsp baking powder
1/4 tsp salt
1/2 cup GF flour
1 cup almond flour
3 tbsp coconut oil
1/4 cup coconut milk

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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 2/3 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.