Description
Vegan blackberry cobbler has never been so irresistible! Blackberries, coconut milk, and maple syrup will bring delight to your guests on any special occasion.
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
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PREHEAT oven to 375°F.
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GREASE a 10-inch cast iron skillet with coconut oil.
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STIR blackberries, maple syrup, and tapioca in a large bowl.
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POUR berry mixture into skillet. Set aside.
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WHISK flour, sugar, baking powder, and salt in a medium bowl.
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CUT coconut oil into flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs.
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STIR IN coconut milk with a fork until dough comes together. Do not over-mix.
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POUR dough onto a lightly floured surface.
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ROLL OUT dough to about 1/2-inch thick.
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CUT dough into discs with a 3-inch biscuit cutter, re-rolling scraps as necessary.
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PLACE dough discs onto berry mixture.
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BAKE 45 to 50 minutes or until berries are bubbling and dough discs are golden brown.
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COOL SLIGHTLY on a wire rack before serving.
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CELEBRATE with a bite of your blackberry vegan cobbler!