Valentine’s Day is right around the corner and if you’re not a chocolate lover, this recipe is perfect for date night! If you are a chocolate lover, check out my Vegan Chocolate Lava Cake recipe.

As someone who has not made or eaten a cobbler before, I had to do some research to find out the key features of cobbler and here’s what I found: a cobbler is a fruit dessert with a biscuit style topping. It earns its name because the topping isn’t smooth like a pie crust, but instead is bumpy and “cobbled”.

This blackberry cobbler recipe is ridiculously easy and is perfect for someone who is not an experienced baker. Another great thing about this recipe is that is makes the perfect amount for 1 or 2 people. Although it’s so good I’m not sure you’ll want to share! One thing I did notice when I tried this recipe is that the blackberry juices can stain your teeth – so maybe not something to make on the first date!

Here’s the recipe:

Serves: 1 – 2

INGREDIENTS

For the Filling

  • ~1 carton of fresh blackberries, washed*
  • 2 tbsp water
  • 1 tsp lemon juice
  • 1 tbsp sugar

For the Cobbler Topping

  • 1 tbsp cold vegan butter
  • 3 tbsp flour
  • 1 tsp sugar
  • ¼ tsp baking powder
  • 1/8 tsp salt
  • 1 tbsp + 1 tsp oat milk

DIRECTIONS

  1. Preheat oven to 350oF.
  2. In your mini cast iron skillet or a small pot, add all of the filling ingredients and bring to a simmer, until the blackberries turn light purple in colour. Remove from heat and set aside. If using a baking dish, transfer the filling into the dish**.
  3. In a bowl, add the vegan butter, flour, sugar, baking powder, and salt and use a fork to cut the butter into the dry ingredients. The mixture should be crumbly but not dry.
  4. Then, add the oat milk and continue to mix until a dough forms and no dry flour remains.
  5. Using a small spoon, transfer small dollops of the dough onto the top of the filling and gently press down. Continue with the rest of the dough, spacing the dollops across the surface of the filling so that you can see some peeking through.
  6. Bake for at 350oF for 20 minutes, or until the crust is crisp. Carefully remove from the oven and serve warm.

*Use enough blackberries to cover the cast iron skillet or baking dish in an even layer
**I recommend putting the mini skillet on a baking sheet lined with aluminum foil, especially if the skillet is shallow so that any blackberry juice that bubbles out doesn’t spill onto the elements in your oven and burn.

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