Blackberry-Apricot Cobbler (gluten-free, nut-free, vegan)
Ali Segersten
I love a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest of the season this year. For those of you not living in the pacific northwest, you should know that blackberries grow everywhere here....a great food to wild harvest and freeze! We recently picked 12 more quarts of berries, made two more cobblers, and froze the rest (and of course enjoyed as many as we could straight from the vines).
This vegan, gluten-free cobbler recipe uses sprouted brown rice flour, which I've used in other recipes, such as my Sprouted Brown Rice Bread and my Brown Rice Flour Tortillas. You can purchase sprouted flour here or here. If you can't find sprouted brown rice flour, regular brown rice flour can be used. This satisfying dessert recipe can also be used during our Elimination Diet in phases 2 and 3. Be sure to use my Homemade Corn-Free Baking Powder here to make it Elimination Diet friendly!
Blackberry-Apricot Cobbler
Wild blackberry season in the Pacific Northwest means blackberry bushes loaded with ripe berries everywhere in August and early September! In fact, these plants are a nuisance for most homeowners since they are invasive and difficult to get rid of. If you don't have blackberries, you can substitute other fruits in equal amounts. For example, try replacing the blackberries with blueberries, and the apricots with two large peaches. If a large pan of cobbler is too much for you then you can cut this recipe in half and bake it in an 8x8-inch square glass pan.
In my first batch I used honey in the topping (pictured here). I then tested it using maple syrup two more times and found it worked much better (less browning and better flavor). I suggest you stick with maple syrup!
Filling
Topping
filling:
- Preheat oven to 400 degrees F. Set out a 9x13-inch glass baking pan.
- Add all of the filling ingredients to the pan and toss together. Set aside.
topping:
- Add the sprouted brown rice flour, arrowroot powder, ground chia seeds, baking powder, and sea salt to a large mixing bowl and whisk together.
- Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
- In a separate bowl or liquid glass measure, whisk together the coconut milk and maple syrup (start with 3/4 cup coconut milk and then add more as needed.....when I make this I use the full 1 cup and when my daughter makes this she uses only 3/4 cup....must be the different ways we measure ingredients)!
- Pour the coconut milk-syrup mixture into the flour mixture and stir together using a wooden spoon. Dollop on top of fruit mixture.
- Bake for 30 to 40 minutes, or until topping is cooked through and fruit is bubbling up around the edges of the pan.
- Remove from oven and let cool for at least 10 minutes and then serve.
Use this recipe in our Meal Planner
About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
Email updates.
Add Comment