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Easy Blackberry Cobbler - The Best Way to Celebrate Blackberry Season
You're going to be making this blackberry cobbler recipe all summer long. A fluffy batter topping surrounds juicy, bubbling blackberries in this simple, yet classic dessert (or breakfast!).
Rezept
Zubereitungszeit ca. 65 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 45 Minuten
Zutaten:
- 1 tablespoon unsalted vegan butter (for greasing the pan, 14g)
- 1 cup all-purpose flour (120g)
- 1 cup light brown sugar (200g)
- 2 teaspoons baking powder (8g)
- ¼ teaspoon kosher salt (about 1g)
- ⅓ cup unsalted vegan butter (melted, 75ml)
- 1 cup unsweetened plant milk (240ml)
- 1 teaspoon vanilla extract (5ml)
- 2 cups fresh or frozen blackberries (300g)
- Vegan vanilla ice cream (for serving (optional))
Arbeitsschritte:
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish well with the 1 tablespoon (14g) of vegan butter so the cobbler does not stick.
- In a medium mixing bowl, whisk together the flour, brown sugar, baking powder, and salt until everything is evenly combined.
- Pour in the melted vegan butter, plant milk, and vanilla extract. Whisk just until you have a smooth batter with no dry streaks left. The batter should be pourable but not thin.
- Pour the batter into the prepared baking dish and spread it into an even layer with a spoon or spatula.
- Scatter the blackberries evenly over the top of the batter. Do not stir them in. As the cobbler bakes, the batter will rise up around the berries.
- Bake for 40-45 minutes, or until the top is golden brown, the centre looks set, and the berries are bubbling around the edges. If you gently shake the pan, the middle should not look liquid.
- Let the cobbler rest for 10-15 minutes before serving. This gives the filling time to settle slightly and makes it easier to scoop.
- Serve warm, as is or with vegan vanilla ice cream.
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