Holy yummy, people… have I got a recipe for you!
It’s not particularly healthy… but it’s a cobbler. And, it’s delicious!
If I didn’t have to share, I would love to eat this whole thing myself. In fact, it is very rare when a creation of mine does not survive past its photo shoot. But, I had to call this one short due to my lack of self restraint.
Many people have a different idea of what a cobbler should taste like. Just for the record, this one has a coffecake-biscuity like topping, and the berries on the bottom definitely resemble a deliciously sticky pie filling. And, of course, there’s crumble topping on top of the topping. So, it’s less like a “buckle”, and more like a “grunt”, but most perfectly described as just “cobbler”.
Are you all still with me? :)
Fruity and wonderful, please enjoy this recipe for gluten free (but certainly not sugar or fat free!) blackberry cobbler.
Blackberry Cobbler – Vegan and Gluten Free
Ingredients:
Batter:
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1 cup sorghum flour
- 1 tsp xanthan gum
- 3 tsp baking powder
- 1 tsp salt
- 1/4 cup sugar
- 1/2 cup vegan margarine, cold
- 1 cup almond milk
Blackberries:
- 1 cup sugar
- 2-3 cups blackberries
- 1 tsp cinnamon
Crumble Topping:
- 1/2 cup sugar
- 3/4 cup sorghum flour
- 4 tbsp vegan margarine, cold
Directions:
Preheat oven to 350°F. Grease a 10″ round cake pan, or a small (8″ x 12″) Pyrex baking dish.
In medium sized mixing bowl, combine white rice flour, tapioca flour, sorghum flour and xanthan gum until well blended. Add salt, baking powder and sugar. Using hands, mix in margarine until crumbles form. Stir in almond milk until a frothy batter is made. Set aside.
Rinse blackberries and drain. In separate bowl, toss blackberries with 1 cup sugar and 1 tsp cinnamon. Transfer to prepared baking dish and cover the bottom of the dish evenly with blackberries. Drop batter by large spoonfuls on top of the blackberries to create an even layer.
Make crumble topping by combining all ingredients for topping into a small bowl. Mix with hands until crumbly. Sprinkle on top of batter.
Place in preheated oven on center rack and bake about 45 minutes. Remove from oven and let cool slightly before serving.
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I’ve such a weakness for cobbler already and then you show up with these close-up shots of gooey goodness. This looks delightful :).
This looks so good; you are making my stomach growl! I lurve blackberries!
That looks amazing! Also, I love the fork in that first photo.
This looks sooo good! I love cobblers like this in the summer when berries are abundant!
Cobbler, one of my all time fav desserts! Thank you for the recipe!
Oh wow! That looks like the perfect summer dessert! So fresh and bright and colorful. That topping especially has me drooling…..yum.
It is blackberry season and this looks like it is exactly what I need!
Snap! http://www.glutenfreetriesvegan.com/2010/07/06/tropical-crumble/
I really love cobbler (we call it crumble). It’s been a couple of weeks since i made the one above and now I’m craving another one but with apples and blackberries… i’m just going to have to make this today! :)
Woah, sorry about the bold! Was seeing if I could use it just for “snap” and it’s made everything bold, oops. x
haha.. no worries! been there, done that! Thanks for such a fun comment, Sarah! <3
Ooh yum! I love cobblers, but I’ve never made one with a crumb topping. This looks wonderful!
This looks so delicious! I made a gluten free cobbler last week with black raspberries.
Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest! It looks delicious!
I made this today for my Vegan DIL, using blueberries and nectarines instead of Blackberries. I also used part brown sugar and part white sugar for the topping. It came out delicious. Plus it was super easy to make. Thanks for sharing!
Bonnie-
That is great! I have got to try your version soon! I love nectarines.. :)
This is my first visit to your blog, and I made this cobbler tonight. I had to tell you that my family LOVED this recipe. So I am scrapping my old recipe and replacing it with this. I don’t use sorghum flour so I just did 1 1/2 c rice flour and 1/2 tapioca. Thanks for sharing!
Great Eli! Thank YOU!
I tried this today and my daughter declared this the best dessert ever and then gave me a big hug. Thank you so much for sharing.
awe, thank you Lisa! that’s like a hug in comment form <3 so glad she enjoyed it!
totally making this with cherries and peaches on this chilly -8 afternoon :)