Vegan Blackberry Cobbler
Vegan blackberry cobbler has never been so irresistible! Blackberries, coconut milk, and maple syrup will bring delight to your guests on any special occasion.
Prep Time:
15 minutes
Cook Time:
45-50 minutes
Serves:
8-10
Perfect for:
Blackberry Cobbler
Ingredients
- 4 Packages (6 ounces each) Driscoll's Blackberries
- 1/3 Cup Maple Syrup
- 3 Tablespoons Quick-cooking tapioca
- 1 1/2 Cups All-purpose flour
- 1/3 Cup Sugar
- 2 Teaspoons Baking powder
- 1/2 Tsp. Fine sea salt
- 1/3 Cup Solid refined coconut oil
- 1/2 Cup Canned coconut milk
Directions
- PREHEAT oven to 375°F.
- GREASE a 10-inch cast iron skillet with coconut oil.
- STIR blackberries, maple syrup, and tapioca in a large bowl.
- POUR berry mixture into skillet. Set aside.
- WHISK flour, sugar, baking powder, and salt in a medium bowl.
- CUT coconut oil into flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs.
- STIR IN coconut milk with a fork until dough comes together. Do not over-mix.
- POUR dough onto a lightly floured surface.
- ROLL OUT dough to about 1/2-inch thick.
- CUT dough into discs with a 3-inch biscuit cutter, re-rolling scraps as necessary.
- PLACE dough discs onto berry mixture.
- BAKE 45 to 50 minutes or until berries are bubbling and dough discs are golden brown.
- COOL SLIGHTLY on a wire rack before serving.
- CELEBRATE with a bite of your blackberry vegan cobbler!
- Directions 15
