Blackberry-Apricot Cobbler (gluten-free, nut-free, vegan)

Ali Segersten
Blackberry-Apricot Cobbler (gluten-free, nut-free, vegan)

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! 

Recipe from our Meal Planner

Blackberry-Apricot Cobbler

Gluten-Free Blackberry-Apricot Cobbler
Blackberry-Apricot Cobbler (gluten-free, nut-free, vegan)
Servings
8
Cook Time
35 minutes
Prep Time
20 minutes

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.

Ingredients

Filling

8 cups blackberries
5 apricots pitted and chopped
¼ cups arrowroot powder (or tapioca flour)
2 tablespoons raw honey
1 teaspoons cinnamon
½ teaspoons ground ginger

Topping

1½ cups sprouted brown rice flour
1½ cups arrowroot powder (or tapioca flour)
2 tablespoons finely ground chia seeds
1 tablespoons baking powder
½ teaspoons sea salt
¾ cups organic palm shortening
1 cups coconut milk (canned or homemade)
⅓ cups maple syrup
Directions

filling:

  1. Preheat oven to 400 degrees F. Set out a 9x13-inch glass baking pan.
  2. Add all of the filling ingredients to the pan and toss together. Set aside.

topping:

  1. Add the sprouted brown rice flour, arrowroot powder, ground chia seeds, baking powder, and sea salt to a large mixing bowl and whisk together.
  2. Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
  3. 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)!
  4. Pour the coconut milk-syrup mixture into the flour mixture and stir together using a wooden spoon. Dollop on top of fruit mixture.
  5. Bake for 30 to 40 minutes, or until topping is cooked through and fruit is bubbling up around the edges of the pan.
  6. Remove from oven and let cool for at least 10 minutes and then serve.

Use this recipe in our Meal Planner

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Posted In
baked goods berries dessert egg-free elimination diet fruit gluten-free nut-free summer vegan recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the visionary behind Nourishing Meals®, a comprehensive online meal-planning membership designed to support

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