This post is sponsored by Silk.
Summer is here and blackberries are in peak season. They are a perfect little snacking treat. I love simply eating these sweet and juicy berries raw by the handful. Often times I’ll add them to my morning muesli or pair them with a scoop of ice cream drizzled with a chocolate sauce. Baking blackberries is another tasty way to enjoy this nature’s candy. They bake up plump and extra juicy. So what better way to bake these berries than to put them into a cobbler!
Cobbler’s come in different styles depending on your location. Commonly, in the U.K. and parts of the U.S., they are made with the fruit at the bottom and then covered with a biscuit or batter before baking. For this cobbler I’ve used the technique of making a batter, pouring it into the baking dish and dropping the blackberries over top. According to Wikipedia, this technique is widely used in the American South. The result is a perfectly moist style of cake with plump, juicy fruit speckled throughout. It’s not overly sweet allowing the blackberries to shine. With every bite you’ll find a berry or two and a hint of warming cinnamon. Pair it with a scoop of vanilla non-dairy ice cream and it’s a perfect way to enjoy the seasons abundance of blackberries!
As you might already know, I’ve been so blessed to have the opportunity to work with Silk. It truly has been a dream come true for me and I’ve loved all the products I’ve tried so far. For this time around I wanted to showcase their new Silk Unsweetened Vanilla Cashew Milk. It’s a perfect ingredient for this healthy blackberry cobbler!
The recipe is incredibly easy and only requires 7 ingredients. I’m not much of a baker so this is something wonderful to me. To have a recipe that is this delicious without much effort is a blessing!
I’ve used spelt flour here but you can use your favorite flour. If using an all-purpose flour or light spelt flour, your batter and end result with be much lighter looking. Whole spelt flour does cook up a little darker but it also yields the best nutritional profile. If using self-rising flour, you can omit the baking powder from the recipe. For the sugar, I love and mainly use coconut sugar when baking but it can be changed up as well using what you have on hand. I’ve used coconut oil here but you just as easily use vegan butter or margarine in its place. If using coconut oil, be sure to warm the milk before combining or the oil will harden. Berries can be fresh or frozen. I wanted this cobbler to be more fruit than batter. Typically this style cobbler recipe calls for 2 cups of fruit, I have used 3 cups here. Feel free to use a little less if you prefer. Lastly, feel free to add a bit more cinnamon, at the called for amount it adds just a hint.
Mix your batter, pour into baking dish, top with blackberries and bake.
So there you have it, easy as can be! It’s an incredibly easy recipe that will be ready in under an hour to enjoy and share with friends and family!Print
DEEP-DISH BLACKBERRY COBBLER
With only 7 ingredients this flavorful vegan blackberry cobbler is a great way to use up the season’s abundance of blackberries.
- 1 cup spelt flour
- 1/2 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup Silk Unsweetened Vanilla Cashew Milk, warmed if using coconut oil
- 1/3 cup coconut oil or vegan butter/margarine, warmed to liquid state
- 3 cups fresh or frozen blackberries
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, sugar, baking powder and cinnamon. Be sure to warm your milk if using coconut oil before using or it will harden the coconut oil when combined. Add milk and mix well. Add oil/butter, mix well again.
Pour batter into an 8 inch baking dish. Drop blackberries into batter, distributing evenly all over. You may even push down some of the blackberries into the batter, then add more over top. Sprinkle a little pure cane sugar over top if you like. I would refrain from using coconut sugar as it may burn. If you want to add coconut sugar, sprinkle some at least half way through baking time.
Place in oven on the middle rack and bake for 35 – 40 minutes. Let cool a few minutes and serve.
Pairs great with a scoop of non-dairy vanilla ice cream for dessert and a scoop of vanilla non-dairy yogurt for breakfast (yes, this would be a fine way to start your day!)
I really wanted this cobbler to be more fruit than batter. Typically this style cobbler recipe calls for 2 cups of fruit, I have used 3 cups here. Feel free to use a little less if you prefer.
Feel free to use olive oil or any other neutral oil in place of the coconut oil.