This simple blackberry cobbler in a cast-iron skillet is the closest you can get to the Old-Fashioned recipe while staying 100% healthy. Made with only 7 ingredients and whipped up under 10 minutes, you can have this delicious dessert ready within the next hour. This recipe is Vegan, Paleo, Gluten-Free, Dairy-Free and can be made Low-Carb by replacing maple syrup with proper amounts of stevia or any other sugar-free sweetener.
It’s finally summer and berries are all the rage right now! LOVE it. What’s your favorite? I’ll go with the bold guess that since you ended up here, you must have a soft spot for blackberries.
Am I right?
Well, I don’t know about you for sure… But I DO. I love em so much I’d eat them all day if it wasn’t for the fact that to do so, I’d probably have to get a second mortgage, sell my car or get three jobs.
Ok, maybe I’m exaggerating…
Just a bit.
BUT BOY! Are they expensive (fresh). At least here in Canada…
Fortunately, recipes like this one can be made with frozen berries. You will barely see the difference, I promise.
Joy. Just pure joy. I think it’s the most accurate word to describe my two-year-old’s facial expression at first bite. You could see, even at her young age, that she was enjoying the moment, quietly, just smiling.
Looking at her, I remembered eating that wild strawberry pie my grandmother had made when I was very young. I still vaguely remember the taste. If heaven had a taste, it was probably it…
Blackberries in this recipe can be replaced with the same amount of blueberries, strawberries, raspberries, peaches or any other fruit you think would make sense.
Feeling a bit creative? Just mix and match!
How I served it? Warm. With a huge scoop of vanilla ice cream of course! I mean… Isn’t it summer after all?
You can also go with thick cream or whipped cream, though the very first option is my personal favorite. (I won’t hold any grudge though, promise)
All of these topping options will make this dessert a bit less healthy, so you’ll be happy to hear that this blackberry cobbler is delicious without any additional topping.
For this recipe, I used a 9-inch cast-iron skillet, but a baking dish of roughly the same size is perfectly fine.
How to store it? You can leave it on the counter for 2-3 days, covered. But will it last that long?
This post contains affiliate links.
I doubt so.
- 2 cups almond flour
- 3/4 teaspoon baking powder
- 1/2 cup coconut oil (solid)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 5 cups blackberries* (Fresh or frozen)
- 2 tablespoons slivered almonds or chopped pecans (optional)
- Preheat oven to 350 F.
- In a large bowl, mix the almond flour, baking powder, coconut oil, maple syrup, and vanilla extract thoroughly with your hands until it makes a thick dough.
- Place the blackberries into your cast-iron skillet, pour the lemon juice over them and gently stir with a spoon. Spread the berries evenly in the bottom of the skillet.
- Crumble the almond flour mixture over the blackberries.
- Bake for about 45 minutes or until golden brown.
- (Optional: Sprinkle slivered almonds or chopped pecans on top after 25 minutes of baking)
*Adjust to cover just the bottom of the skillet without leaving any “dead space”.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 605Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 65mgCarbohydrates: 32gFiber: 13gSugar: 17gProtein: 12g