Filling
  • 4 Packages (6 ounces each) Driscoll's Blackberries
  • 1/3 Cup Maple Syrup
  • 3 Tablespoons Quick-cooking tapioca
Topping
  • 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
  1. PREHEAT oven to 375°F.
  2. GREASE a 10-inch cast iron skillet with coconut oil.
  3. STIR blackberries, maple syrup, and tapioca in a large bowl.
  4. POUR berry mixture into skillet. Set aside.
  5. WHISK flour, sugar, baking powder, and salt in a medium bowl.
  6. CUT coconut oil into flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs.
  7. STIR IN coconut milk with a fork until dough comes together. Do not over-mix.
  8. POUR dough onto a lightly floured surface.
  9. ROLL OUT dough to about 1/2-inch thick.
  10. CUT dough into discs with a 3-inch biscuit cutter, re-rolling scraps as necessary.
  11. PLACE dough discs onto berry mixture.
  12. BAKE 45 to 50 minutes or until berries are bubbling and dough discs are golden brown.
  13. COOL SLIGHTLY on a wire rack before serving.
  14. CELEBRATE with a bite of your blackberry vegan cobbler!
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