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.
Blackberry Cobbler
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.
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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?
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You can find almond flour at Wholesome Yum. For good quality maple syrup, try Maple Lifestyle.
I doubt so.
Enjoy!
Looking for more healthy, vegan, paleo, and gluten-free recipes like this one? Feel free to head over to my blog onecleverchef.com. You can also follow me on Facebook and Pinterest.
Blackberry Cobbler in a Cast-Iron Skillet
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.
Ingredients
- 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)
Instructions
- 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)
Notes
*Adjust to cover just the bottom of the skillet without leaving any “dead space”.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 605Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 0mgSodium: 65mgCarbohydrates: 32gFiber: 13gSugar: 17gProtein: 12g
2pots2cook says
Oh dear! So into cobblers ! Thank you so much !
pj says
I hate to say this but blackberries grow like weeds here on the south coast in BC. Every summer I take a bucket a few blocks to the local park and pick for an hour and I have enough to make dessert and jam and put some in the freezer. We are definitely living in the right part of the world.
Gabriel says
Oh lucky you! I guess it is too cold here in Eastern Canada. Blackberries are a luxury here!
Gentle Joy Homemaker says
This looks great! Our blackberries are producing well this year… enough for snacking anyway… I look forward to when we get enough to do something like this! 🙂
Jess says
This looks so pretty!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Audrey says
I am not sure if it has been scientifically proven, but I am pretty sure baking a cobbler in a cast iron skillet makes it taste better. 😉
Hope fully I will get enough berries from the CSA to make this, otherwise I will go the frozen route. MMMM!
Alison's Allspice says
The cast iron skillet is the perfect look for any cobbler. I love recipes using almond flour, so tasty!
Miz Helen says
Our Blackberry Bushes have been loaded this year, what a great recipe to try. Thanks so much for sharing with us at Full Plate Thursday and you have a great weekend!
Come Back Soon
Miz Helen
Julie Beveridge says
I have so many fond memories of blackberry cobbler. My aunt had a patch of berries that grew like crazy, she would always can them and when we visited she would make her famous blackberry cobbler. It was so amazing!! I will have to try this recipe and see how it compares!! It looks great!
K. Rupp says
Berry Cobblers and pies are my favorite! Thanks for the recipe. Pinning:)
Michelle Leslie says
Blackberries, blueberries, gooseberries they’re all my favorite. Especially if they’ve been freshly picked and you can still taste the sunshine inside them. We’re really fortunate that there’s a berry farm about 1/2 hour drive from where we stay, so we always have a fresh supply. Can’t wait to try your cobbler berry pie Stacie