As I mentioned in one of my previous recipes, I love blackberries. I get my love for blackberries from my parents. So, of course, I have to use blackberries in my cobbler. I have been asked about incorporating blueberries in my recipes. Oddly, I’m really not a fan of blueberries. The taste kind of turns me off. But I digress!
This blackberry cobbler is so sweet and delightful. Everyone that tries this cobbler, loves it! It is the perfect dish to bring to any family gathering (Hint: Thanksgiving!). Everyone will come back for seconds and ask for the recipe. I have to stop myself from over indulging with this cobbler. It’s addicting! I have read that cobblers are known as a summer dish but I think it’s a perfect dish year around. You can top it with vegan whip cream or vegan ice cream. Personally, I think it’s perfect the way it is without any toppings. You can also have it as a breakfast treat before starting your day!
This recipe is so easy to make! It takes about an hour, and the majority of that time is spent with the cobbler in the oven. First, in a large bowl, combine sugar, flour, baking powder and salt. Then, you add the almond milk and margarine to the bowl and combine well. Fold in the frozen blackberries and transfer to a 9×9 casserole pan. Bake the cobbler at 375 degrees F for 45 to 50 minutes until golden brown. Let the cobbler cool for 10 minutes and enjoy!
Let me know if you try this recipe and #freshcreole on social media!
- 2 ½ cups of blackberries, frozen
- 2 ½ of flour
- 2 cups of sugar
- 1 cup of almond milk
- ¾ cup of earth balance, soften
- 2 tsp. of baking soda
- 1 tsp. of salt
- Preheat the oven to 375 degrees F. Light grease an 9 x 9 inch square casserole pan.
- In a large bowl, whisk together flour, sugar, baking soda and salt.
- Add soften margarine and almond milk, and whisk until combined. Do not over mix.
- Fold in the blackberries and transfer to the pan.
- Bake for 45 to 50 minutes.
- Let cool for 10 minutes.