Peach-Blackberry Cobbler

wild blackberries
Summer in a bowl

To me, nothing says “summertime” like picking fresh blackberries. I grew up with blackberry vines lining the edge of our garden at the top of our hill, which is pretty much like growing up with gold. Each summer we gathered gallons of them. Mom made preserves and a cobbler that was so good that it was the 2nd thing I asked her for when I fractured my arm (the 1st was my dad).

Today I had the opportunity to pick wild blackberries at a friend’s house. Picking berries and even eating some right off the vine — even the tart pinkish ones — brought back lots of memories.

When I got back home, I learned my peaches were also needing to be used ASAP, so I decided to combine the berries with peaches for this cobbler.

filling happiness
Goes together like peaches and blackberries

After doing some research on Pinterest (because, let’s face it, grain-free, soy free, dairy-free, egg-free, oat-free cobbler is not intuitive…), I found these two crumble recipes that helped get me started with my cobbler.

This Grain Free Strawberry Crumble from Jessica Eats Real Food

And the Vegan Peach Crisp from the Bright Bird

The cobbler turned out very tasty and kept well over night in the refrigerator and reheated well, although I would recommend eating it after letting it cool after baking.

cobbler
Baked golden

Grain-Free Peach Blackberry Cobbler

Filling Ingredients:
  • 1 1/2 c. peaches (about 4), peeled and chopped
  • 3 c. blackberries
  • 4 Tablespoons organic coconut sugar
  • 2 Tablespoons organic cane sugar (optional)
  • 2 Tablespoons Arrowroot starch
  • 1 Tablespoon Lemon Juice
  1. Preheat oven to 350 F.
  2. Mix the above ingredients in small bowl, place in dish, and set aside.
Topping Ingredients:
  • 1 1/2 c. Almond Flour/Meal
  • 1 c. Pecan pieces
  • 1/4 c. Almond Butter, organic, creamy
  • 1/4 c. Honey (Maple Syrup to make it vegan)
  • 1/4 c. Coconut Sugar
  • 2 Tablespoons Coconut Oil, softened or melted
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  1. In a medium bowl, mix the above ingredients using a spoon.
  2. Drop/crumble on top of fruit mixture.  I also sprinkled extra almond flour on top to help absorb moisture.
Pre-baked
Ready to go in the oven!

3. Bake the cobbler for 40-50 minutes. The filling will rise and bubble, so you may need to put a round cookie sheet under the pan so that it doesn’t drip on the oven. The topping should be crunchy — but maybe still soft on the inside.

4. Let the cobbler sit at least 15-20 minutes before cutting and serving. Enjoy!

Ready to eat!
Ready to Eat!

2 comments

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