It has been a wet and windy weekend for us. Oolong tea, Shanghai Soup, Shepard's Pie (both from my new book) along with Blackberry Cobbler have been keeping us warm and well. October is already coming to an end and I have just the ticket to bring this month to a delicious close. Warm blackberry cobbler with multiple options to suit your dessert and dietary needs. This is a very simple dessert with little effort required, mix, dump and bake in a cast iron skillet until warm perfection comes oozing out an hour later. The pieces surprisingly hold together well while hot and cool. With a little vanilla nice cream or your favorite blend this dessert is near perfect. My husband was a big fan. It reminded us of our mom's and instantly brought us back home. The versatility mixed with the simplicity make this recipe a winner and a keeper in our home.
The first time I made it with an all purpose flour, not gluten-free, but flaky, mom-like, delicious, fabulous, perfect, flaky bottom, cake like, amazing, 100% spot on, holds together wonderfully and looks as good as it tastes.
The second time I made it with oat flour, tasty, warm, berry-licious, healthier vibe, gluten-free option via gluten-free oats, more sponge-like consistency as the oat flour absorbs it more vs. it being more flaky and cake like, holds together hot and cool, the flavor is great, very yummy and more guilt-free. A keeper!
The third time I tried it with corn flour, a thicker batter, with a little extra agave to overcome the corn flour taste, it had somewhat of a flaky crust in parts yet not all of it. It didn't hold together as well as the others, it was still very yummy. I decided I may do this in a pinch but not as my first choice. The fourth and final time I tried it was with almond flour. Absolutely incredible flavor brought forth from the almonds and berries with cinnamon. The downfall, it was not the right consistency. It was fragile not holding together as well. The flavor and taste was delicious but the texture was too soft and nothing like the first or second attempt.
I would like to try a few new mixtures as well as an all purpose gluten-free flour. Before I loose my summer physique and try it 3 more ways, I'll share it with y'all and you can choose what consistency you'd like! I recommend the first (all purpose flour or or all purpose gluten-free flour) or the second, oat flour.
This dessert is
Adapted and Inspired from The Lazy Homesteader
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