With only 7 ingredients this flavorful vegan blackberry cobbler is a great way to use up the season’s abundance of blackberries.
Preheat oven to 350 degrees F.
Batter: In a medium bowl, whisk together the 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.
Assemble: Pour batter into an 8-inch baking dish. Drop blackberries into the batter, distributing evenly all over. 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 halfway through baking time.
Bake: Place in oven on the middle rack and bake for 40 – 45 minutes. Let cool a few minutes and serve.
Serve: Pair 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!)
Store: Leftovers can be stored in the refrigerator for up to 5 days. Warm serving portions in the microwave or oven set to 350 for 10 – 15 minutes.
Oil-free: Use unsweetened applesauce in place of butter or oil.
Berries: 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.
Oil: Feel free to use olive oil or any other neutral oil in place of coconut oil.