Fat Free Blackberry Cobbler
Jul 13th, 2008 by Lindsay
Scott’s Southern childhood was filled with cobbler. He came home with a bag of blackberries and emailed his mom for her cobbler recipe. The recipe didn’t need much tweaking to be vegan, but it needed a little help in the “heath” department. Here it is! (Scott said it was to par with his childhood memories of cobbler!)
By the way, feel free to use any fruit in place of the blackberries — but it has to be FRESH. If you use frozen fruit, it will come out a little mooshy and watery. (At least, that has been my experience).
Blackberry Cobbler - makes a small 9″ pie
2 1/2 cups blackberries
2-4 tbsp raw sugar
Directions:
1. preheat 350 F
2. Mix fruit and sugar and set aside
1/4 cup raw sugar
small pinch of salt
1/4 cup whole wheat flour
2 tbsp quick cooking instant oatmeal (the kind that cooks in 1 minute)
1 tsp baking powder - optional (I like mine dense so I omit it)
6 tbsp fat free soy milk or other non-dairy
Directions:
1. lightly grease shallow 9″ pie dish
2. mix all batter ingredients together
3. Pour into pie dish and spread around so its even
4. place blackberry mixture on top - DO NOT MIX
5. bake 25-30 minutes, cobbler will turn brownish and firm into a “cake
YUM! Desserts with berries in them are my favorite! I will be trying this one for sure =)
Wow, that turned out great! It’s kinda upside down cobbler with the fruit on the top!
Believe it or not, I’ve never baked a cobbler, but this looks delicious!
I’ve haven’t ever seen a cobbler that had the fruit on top, but it sounds delicious all the same.
Awesome! I bought some blackberries at the farmer’s market on Saturday (they were so pretty I just couldn’t pass them up!). I didn’t know what I was going to with them until now. Thanks for the recipe!
It almost looks like a cobbler-pie and that sounds like the perfect twist on the best dessert ever!
Where is my piece(s)? This looks perfect for my afternoon snack!
Um, this looks ridiculously good!
[...] going to try my luck with Happy Herbivore’s recipe for Blackberry Cobbler (I got some be-yoo-tiful blackberries at the farmer’s market this weekend and was so excited [...]
Thanks for the comments everyone! it’s really simple and honestly. I could eat it at any time of the day! breakfast, snack, after dinner treat, it just rocks… and I think it could be easily divided into “single” servings
Oh backberries! That sounds awesome!
Hey, Lindsay! I made this cobbler on Monday night and I absolutely loved the taste of it (and it couldn’t have been easier!). I did have one problem, though, and am wondering if you had the same problem or if you know if it can be avoided. My blackberries had these enormous seeds in them and every bite I took had me biting into crunchy seeds. Were you able to remove the seeds from your blackberries (I’m not sure if this is even possible) or were your berries maybe just not as seedy as mine? Regardless, I loved how it tasted and am definitely going to make it again soon, but I think I’ll use blueberries!
the seeds are sadly, unavoidable. I found when I buy the smaller blackberries they arent so annoying as they are with the jumbo… THANK YOU for making my recipe & I’m glad you enjoyed it!
Could you use peaches and regular oatmeal ? I’m on vacation and that’s all I have.
Bev,
It would be better to use another 2 tbsp of flour instead of non-instant oatmeal. (I’m assuming by ‘regular’ you mean rolled oats or old fashioned oats - steel cut will definitely not work).
I used the instant oatmeal to help “bind” and make it dough like. Since instant oatmeal comes out like baby food when its cooked (like a mush almost) it helps make the flour rise into a “cake”. With instant oatmeal, you don’t experience the taste of oatmeal or see the oats in the end result.
Rolled oats tend to stay in their “whole oat” form, especially when baked. Thus, they won’t make it come out “cake” like (but with the extra flour and optional baking soda it should still be very cakey) and with the rolled oats you’ll end up with oat pieces in your cobbler - which could surely be tasty and a fun spin.
I’m sorry for such a long reply, but I thought you presented a great question that others may have as well. I wanted to explain the method to my madness so you (and any subsequent reader) could understand why I did it the way I did. In the end, rolled oats won’t ruin the cobbler or anything, it just won’t be the same.
However, since you have rolled oats on hand and are on vacation, I also want to suggest my fruit crisp recipe which uses rolled oats and is even easier to put together (just in case you decide to wait to try the cobbler when you have instant oats on hand). Fresh fruit works fine with that recipe too. Good luck & enjoy your vacation!
I make my cobbler almost exactly the same way (I’ve southern roots as well). I regularly use thawed, frozen fruit, but I do like mine extra juicy. If someone wants to use frozen fruit, but is concerned about the extra liquid, I would suggest mixing a couple teaspoons of cornstarch or arrowroot powder into the sugar before tossing it with the fruit.
http://www.smells-delicious.blogspot.com/
This was awesome! I left the baking powder off as well by accident though and it was a real hit. Thanks for the recipe.
Do you think that the sugar can be cut on this dessert? I am planning to make it again (with the baking powder this time) but want to cut the overall sugar content of the crust part. Would I have to use more flour or oats to compensate?
Any ideas or suggestions are appreciated!
Mary,
you can reduce the sugar without having to add anything else… but extra oats could be nice