Healthy Berry Cobbler
- 1 1/2 cups blueberries, fresh or frozen
- 1 cup blackberries, fresh or frozen
- 2 tablespoons lemon juice
- 2 tablespoons coconut sugar
- 1 tablespoon all purpose flour (sub gluten free all-purpose flour)
- 1 cup whole wheat flour
- 1/3 cup coconut sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, melted
- 3 tablespoons vegan buttery spread, melted
- 1/3 cup non dairy milk
Preheat oven to 350.
In a medium bowl combine your blueberries, blackberries, lemon juice, coconut sugar, and all purpose flour.
Spray a 7 or 8 inch round baking dish with nonstick spray, and pour in all of your berry mixture.
In a separate medium bowl, mix your whole wheat flour, coconut sugar, baking soda and salt.
Once the dry ingredients are well mixed, add in the melted coconut oil, vegan buttery spread and nut milk. Mix until it makes a dough.
Cover your berry mixture with this dough and bake for 30 minutes. (Optional to take the cobbler out of the oven after 20 min, sprinkle with coconut sugar, and bake for a final 10 minutes.)
One of my greatest inspirations in the kitchen has always been my late grandmother (whom I lovingly nicknamed “Shorty.”) And Shorty (who’s real name is legitimately Peggy Sue) grew up in lower Alabama. She met my grandfather and moved to Georgia where she stayed until she passed away. She’s a good ole southern lady. She made food with so much love and butter that my heart ached over how good it was. She was an absolute gem, and an absolute superstar in the kitchen. Cobbler was one of her specialties. Blackberry cobbler, more specifically. She was famous for it. So now that I am carrying on the food legacy (in a healthier way) I thought it was time for me to attempt the cobbler. So here we have a health-ified version of Shorty’s famous dish. And honestly, I think she would be proud. It has all the authentic taste of the South, but obviously a heath-ier slant. ‘Cause that’s what we do here – we celebrate health-ier.
How did I make a health-ier cobbler you ask?
- Refined sugar was replaced with coconut sugar, which is MUCH lower on the Glycemic Index.
- I used whole wheat flour instead of all purpose.
- No eggs are used at all.
- Butter is replaced with coconut oil and vegan buttery spread.
- The recipe is dairy free!
If you have some sort of preconceived notion that cobbler is too complicated for you to make, you can throw that out the window. Cause this stuff is incredibly easy to make, and incredibly delicious to eat. The layers taste just as they should: a sweet & bitter berry mix topped with a pillow of fluffy sweet dough. The result is pure magic. A small note is that, since the dough layer contains coconut oil it will harden a bit if you put your leftovers in the fridge. But no worries! Just heat the cobbler back up and it will soften! I hope you enjoy this cobbler as much as I enjoyed Shorty’s.