Blackberry Banana Cobbler
Oh summer, how I love you so! Warm, sunny days. Fresh fruit and vegetables in abundance. And blackberries…ahhh blackberries. I never knew how much I liked blackberries until I moved to North Carolina.
North Carolina’s state fruit is the Scuppernong grape ( I have a post about this indigenous grape linked here). And it’s reported the state’s red fruit is strawberry and the state’s blue fruit is blueberry. However in my opinion the state’s blue fruit should definitely be the blackberry. I’ve never had blackberries so big and sweet since moving to North Carolina. They have quickly become one of my favorite summer fruits.
I decided to come up with a dessert to celebrate the beautiful blackberry in all its finest. And since nothing says summer dessert like a cobbler or pie, a cobbler it is.
If you’ve followed me for any length of time you know I can never go right into a recipe before at least giving a little background on the main ingredient.
Blackberries
Blackberries are a great source of vitamin C, vitamin K, iron and antioxidants. Their antioxidant level is one of the highest when it comes to fruit and is higher then blueberries and raspberries. Blackberries also contain soluble and insoluble fiber. And the seeds contain oil rich in omega 3, omega 6 and protein.
The Recipe
This cobbler recipe is putting all the focus on the blackberry by using very simple ingredients and no sugar. And when I say no sugar I mean no sugar on the blackberries themselves. The batter part is sweetened with bananas and a sprinkle of palm sugar on top before baking. This blackberry cobbler is plant based, gluten free, nut free and very easy to make.
The Cobbler Crust
The two flours used for the cobbler are (1) oatmeal flour which is easy to make by just blending organic oats in a high speed blender. I would suggest using gluten free organic oats like these. And (2) quinoa flour. Again if you have a high speed blender just blend organic quinoa in a high speed blender. Quinoa can have a slightly bitter taste when blended into flour, so after I wash the quinoa and dry it. I layer the quinoa on a pan in a 350 degrees oven and toast it till it’s lightly brown stirring periodically to evenly brown the quinoa. This takes about 20 to 25 minutes. I always do more than what I need for the recipe to have extra.
The sweetener for the cobbler crust is bananas. I sprinkled a little palm sugar on top of the cobbler batter before baking but you can definitely choose to leave it out. The bananas provide a great flavor and sweetness all on its own.
The texture of the cobbler crust is close to a dumpling type of texture. It has a nice crust on the outside but soft and a little chewy in the inside. You can taste the slight flavor of bananas and the combination with the juicy blackberries are to die for!
The Filling
Because it’s blackberry season, the fruit is at optimal flavor and sweetness. So there’s no need for additional sugar besides what’s in the fruit. The only compliment to the blackberries is grated lemon peel and lemon juice. The lemon adds a nice brightness to the blackberries.
Now on to the recipe! 🙂
AuthorDesireeCategoryBreakfast, Desserts, Easy Recipes, Gluten FreeDifficultyBeginnerLook no further but here for a dessert to satisfy your sweet tooth but in an all natural way! This blackberry cobbler celebrates the sweetness of the summer fruit....blackberries. The recipe is gluten free, dairy free, low in sugar and delicious!
Place 4 cups of already rinsed and dried blackberries in a baking dish. I used a pie dish.
Cut a lemon in half. Grate the lemon peel and juice half the lemon over the blackberries. Set to the side.
In one bowl place the two flours, cinnamon, baking powder and sea salt. In another bowl place the bananas.
Mixed the flour mixture together. Mash the bananas up, add the oil and apple cider vinegar.
Pour the banana mixture into the flour mixture and add the nondairy milk.
Mix all together and the mixture will be soft and fluffy. Place mixture on top of the blackberries.
Apply the batter mixture on top of the blackberries and spread evenly.
If you prefer you can take a teaspoon of palm sugar and sprinkle on top.
Bake until golden brown. This will take 25 to 30 minutes.
This cobbler makes a wonderful dessert and even more wonderful breakfast. Any leftovers can be stored in the refrigerator.
Ingredients
Directions
Place 4 cups of already rinsed and dried blackberries in a baking dish. I used a pie dish.
Cut a lemon in half. Grate the lemon peel and juice half the lemon over the blackberries. Set to the side.
In one bowl place the two flours, cinnamon, baking powder and sea salt. In another bowl place the bananas.
Mixed the flour mixture together. Mash the bananas up, add the oil and apple cider vinegar.
Pour the banana mixture into the flour mixture and add the nondairy milk.
Mix all together and the mixture will be soft and fluffy. Place mixture on top of the blackberries.
Apply the batter mixture on top of the blackberries and spread evenly.
If you prefer you can take a teaspoon of palm sugar and sprinkle on top.
Bake until golden brown. This will take 25 to 30 minutes.
This cobbler makes a wonderful dessert and even more wonderful breakfast. Any leftovers can be stored in the refrigerator.
