Pan of vegan blackberry cobbler and a bowl of blackberries
  • Prep Time:
    15 Minutes
  • Cook Time:
    40-45 Minutes
  • Serves:
    8-10
  • Perfect For:

Description

A bubbly, flavorful cobbler that’s not off limits if you avoid gluten. Try this juicy and sweet blackberry filling topped with a tender almond flour biscuit. It’s easy to make and easy to bring to a friend or family’s house for a sharable treat.

Topping
  • 1 large egg, beaten
  • 1/4 Cup heavy cream
  • 1 Cup almond flour
  • 1 Tsp. xanthan gum
  • 2 Tablespoons unsalted butter, chilled
  • 1 Tsp. almond extract
  • 3 Tablespoons granulated sugar
Filling 
  • 3 Packages (6 ounces each) Driscoll's Blackberries
  • 1/4 Cup granulated sugar
  • 3 Tablespoons Cornstarch
  • 1 Tsp. lemon zest
  • 2 Tablespoons Lemon Juice
  • 1/4 Tsp. Freshly grated nutmeg
  • 1 Tsp. Salt
Topping
  1. PLACE 1 cup almond flour into a large bowl.
  2. ADD 3 tablespoons sugar and STIR to combine.
  3. CUT IN 2 tablespoons butter with a pastry cutter or two knives until well mixed.
  4. ADD 1/4 cup heavy cream, 1 beaten egg, 1 teaspoon xanthan gum, and 1 teaspoon almond extract.
  5. STIR until a soft wet dough form.
  6. SET ASIDE dough.
Filling
  1. PLACE blackberries into a large bowl.
  2. ADD 1/4 cup granulated sugar, 3 tablespoons cornstarch, and 1 teaspoon lemon zest.
  3. ADD 2 tablespoons lemon juice, 1/4 teaspoon nutmeg, and 1/8 teaspoon salt.
  4. STIR until evenly blended and POUR filling into a 9 ½-inch pie dish.
  5. SPOON dough mixture over filling and LEAVE a 1-inch border around edge of pie dish.
  6. BAKE until berries are bubbling and cobbler topping is golden brown, about 40 to 45 minutes.
  7. TRANSFER pie dish to a wire rack and LET COOL slightly.
  8. SERVE Gluten Free Blackberry Cobbler warm.