• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plant Craft

  • Recipes
    • Entrees
    • Breakfast
    • Appetizers
    • Desserts
    • Drinks
    • Seasons
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
      • Winter Recipes
    • Special Diets
      • Oil Free
      • Gluten Free
      • Paleo Vegan
      • Raw Vegan
      • Raw Detox
  • ABOUT
  • Home
  • COOKBOOK
  • MEAL DELIVERY
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • YouTube

Blackberry Cobbler

August 1, 2014 by Rachel Carr 11 Comments

Cherry Cobbler

I threw together this yummy cherry and wild wine berry cobbler after our forager brought us a few pints of wild berries. We were eating them raw until we finally had to stop ourselves so there would be something left to make dessert out of!

Cherry Cobbler

This gluten free cobbler can be made with any berries and we also enjoyed it with lakanto, which is a sugar substitute that stands in for sugar when baking.

For the cobbler filling:
2 quarts of blackberries (or mixed berries)
1 cup raw cane sugar or lakanto
1 Tablespoon potato starch or arrowroot powder
1/2 Tablespoon almond extract
Juice of two lemons

Mix all the fruit with the sugar (or lakanto), lemon juice and almond extract. Allow to marinate about 1 hour. Mix in the potato starch or arrow root just before putting the filling in your baking dish.

For the topping:
1/3 lb. of vegan shortening or vegan “butter” (make sure it’s soft by leaving it out at room temp)
1 1/2 cups gluten free all purpose flour (or regular all purpose flour if you don’t mind the gluten)
1 1/2 cups raw cane sugar or lakanto

Mix all the cobbler topping by hand until the mixture holds together in clumps.

To assemble:
Pre-heat oven to 350 degrees.
In a 9×9 baking dish, add the cobbler filling and crumble the mixture on top. Bake at 350 degrees for 10 minutes until browned on top.

Cherry CobblerCherry Cobbler

1

Filed Under: Desserts, Gluten Free

Reader Interactions

Comments

  1. Margie

    August 2, 2014 at 2:56 am

    How many people does this serve?

    Reply
    • Rachel Carr

      August 2, 2014 at 5:11 am

      Hi Margie! This would serve between 4-6!

      Reply
  2. Thalia @ butter and brioche

    August 2, 2014 at 6:35 am

    wow so delicious and so beautifully captured too! definitely craving a bowl full right now, i can never go past a good cherry cobbler.

    Reply
  3. Amallia @DesireToEat

    August 2, 2014 at 10:50 am

    yum, I love cherry cobbler, my favorite. 🙂

    Reply
  4. Margaret Cherubin

    August 5, 2014 at 12:36 am

    I had this at 6 Main, and it was, as was everything else (always!) absolutely scrumptious.

    Reply
    • Rachel Carr

      August 7, 2014 at 4:25 am

      Thank You!!

      Reply
  5. Mary

    August 5, 2014 at 2:05 am

    Hello,
    Just curious what type of vegan butter do you use? This looks really good!!
    Thank you for sharing!
    Mary

    Reply
    • Rachel Carr

      August 7, 2014 at 4:25 am

      Hi Mary!
      We use Earth Balance, but any good quality brand is fine!

      Reply
  6. Emma

    August 8, 2014 at 9:54 am

    Mmmmmm! I have a bucket of cherries in my fridge, now I have a plan for them! Looks splendid 🙂

    Reply
  7. Barbara Bennett

    September 15, 2014 at 12:40 am

    Can you please post the recipe for the key lime pie?

    Reply

Trackbacks

  1. 8/22/14 Friday Links says:
    August 22, 2014 at 6:04 pm

    […] This looks like an amazing guilt free dessert! I need to make it while good berries are still in season. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

  • Email
  • Facebook
  • Instagram

Search Recipes

Popular Posts

  • Instant Pot Lentil Taco “Meat” (312)
  • Beet Tartare (262)
  • Portobello Wellington with pecans and sage (208)
  • Easy and Elegant Cauliflower Leek Soup (147)
  • Carrot & Bell Pepper Zinger Juice (144)
  • Madras Lentils (118)
  • Cauliflower Tacos with salsa verde (98)
  • Raw Vegan Cheddar (95)
  • Vegan Instant Pot Pho (90)
  • Bang Bang Tofu and Cauliflower Bowl (90)
  • Green Protein Smoothie Bowl (84)
  • Pesto Mesclun Pizza with almond ricotta (78)

Copyright© 2025 · Website design by AlphaPix Infotech