I don’t think there is another dessert more reminiscent of summer than a fruit cobbler. fluffy, fruity, tart and luscious, berry cobbler is always a crowd favorite. this rendition is particularly wonderful because it’s gluten free and refined sugar free. I swap pure maple sugar instead of refined sugar and the result is a deep caramel flavor pairing perfectly with the tart and juicy blackberries.
the inspiration:
enjoying fruit cobbler in the summer was always a childhood favorite of mine. I remember growing up, my uncle bob and I would playfully fight over the last pieces of the sugary fruit-soaked bread while sharing bowls of cobbler. who cared about the the fruit?! ha. my father also adored cobbler and we would use fresh boysenberries from our berry bushes in the backyard.
gf blackberry vanilla cobbler ingredients:
- fresh blackberries: the star of the show.
- gluten free all purpose flour: a simple swap to keep the dish gluten-free.
- natural sweeteners: raw honey and pure maple sugar sweeten the dish. I found this maple sugar at central market.
- heavy cream
- fresh lemon: adds brightness to the blackberries.
- vanilla bean paste: our intense pop of vanilla that is so delicious with the tart berries.
- butter
- baking powder
how to serve:
serve this gluten-free blackberry vanilla cobbler topped with more sliced fresh blackberries alongside vanilla bean ice cream or a dollop of lightly-sweetened fresh whipped cream. enjoy! If you love warm summer berry desserts, you will also love my paleo wild blueberry buckle.
Gluten-Free Blackberry Vanilla Cobbler
Ingredients
- ½ cup butter melted
- 1 ¼ cups maple sugar separated
- 1 cup all-purpose GF flour
- 1.5 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup heavy cream
- 1 teaspoon vanilla bean paste
- 2 cups fresh blackberries plus 1 cup halved vertically for garnishing
- Vanilla bean ice cream to serve
Instructions
- Preheat oven to 350 degrees.
- Grease a 3 qt baking dish with butter or coconut oil spray.
- In a medium bowl, whisk together 1 cup maple sugar with the remaining dry ingredients.
- Whisk in cream, lemon zest, melted butter and vanilla until incorporated, careful not to overmix.
- Pour batter in baking dish, smoothing the top evenly. Sprinkle blackberries atop and sprinkle top evenly with remaining ¼ cup maple sugar.
- Bake on the middle rack until golden and bubbling, 45-50 min, rotating pan 180 degrees, 1-2 times during cooking.
- Top with vertically halved blackberries and serve warm with whipped cream or vanilla bean ice cream.
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