Blackberry Blueberry Cobbler Gluten Free Vegan Food
GLUTEN-FREE BLACKBERRY COBBLER
Gluten-Free Blackberry Cobbler with fresh or frozen blackberries baked under a flaky, biscuit-like crust.
Provided by Chrystal
Categories Desserts
Time 53m
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F. Grease a 9x13-inch baking dish; set aside
- For the filling - In a medium mixing bowl, whisk sugar and cornstarch.
- Add blackberries and toss to coat until evenly distributed.
- Spread the berries into the baking dish.
- For the cobbler topping - In a separate medium mixing bowl, stir together flour, remaining sugars, and baking powder.
- Cut in palm shortening until it is crumbly.
- Mix together egg and dairy-free milk.
- Add to flour mixture and stir just until combined.
- Drop topping by tablespoonfuls onto filling (about 9 mounds).
- Bake for 25-28 minutes or until cobbler is brown and cooked through.
- Remove from the oven and let cool for at least 10 minutes before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 6 grams fat, Fiber 6 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 cup, Sodium 76 milligrams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BLACKBERRY + BLUEBERRY COBBLER (GLUTEN FREE + VEGAN)
This Blackberry + Blueberry Cobbler is healthy enough for breakfast, but sweet + delicious enough to be dessert! This gluten-free and vegan cobbler recipe has a crisp and gooey topping.
Provided by Rachel Conners
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
- In a bowl, combine the blackberries, blueberries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.
- In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the berry mixture.
- Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
- Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!
Nutrition Facts : Calories 181 calories, Sugar 13.8 g, Sodium 11.6 mg, Fat 8.3 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 3.3 g, Protein 1.7 g, Cholesterol 0 mg
VEGAN BLACKBERRY COBBLER
Yummy cobbler to make with fresh blackberries. We just tried it last night and everyone gave it rave reviews.
Provided by Cupcakem
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients in a bowl.
- Cut in margarine with pastry cutter until crumbly.
- Mix in milk until just mixed.
- Mix together berries and sugar in a 3 quart saucepan over low heat.
- Mix cornstarch with cold water and add to berries.
- Heat until bubbly.
- Pour berry mix into greased 9x13. Put buscuit mixture on top of that by spoonfuls. Should cover all the berry-mixture.
- Bake at 350 for 30 minutes or until golden brown.
Nutrition Facts : Calories 239.9, Fat 1.3, SaturatedFat 0.1, Sodium 557.2, Carbohydrate 52, Fiber 5.2, Sugar 18.4, Protein 6.2
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