Dairy Free Blackberry Cobbler with Lemon
A bright, fruit-forward cobbler featuring fresh blackberries macerated with lemon juice and zest, topped with a tender oat-based biscuit crust made with coconut oil and almond milk. Baked until golden and naturally dairy-free, this warm dessert pairs beautifully with dairy-free ice cream.
Ingredients
- 16 oz blackberries, whole
- 2 ½ tablespoons granulated sugar
- 1 lemon juice, fresh squeezed
- ½ lemon zest
- ½ cup all-purpose flour
- ¼ cup old-fashioned oats
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- kosher salt, pinch
- 2 tablespoons coconut oil
- 1 egg null
- 3 tablespoons unsweetened almond milk, or non-dairy milk substitute
- turbinado sugar, for sprinkling
Instructions
- 1
Preheat oven to 450°F. Spray a baking pan with baking spray or coat with coconut oil and granulated sugar.
- 2
Combine blackberries, 2 1/2 tablespoons sugar, lemon juice, and lemon zest in a small bowl. Let sit while preparing topping.
- 3
In a large bowl, combine flour, oats, 1 tablespoon sugar, baking powder, and salt. Stir until combined.
- 4
In a smaller bowl, whisk together coconut oil, egg, and almond milk. Pour into dry ingredients and mix until combined.
- 5
Transfer blackberry mixture to prepared baking dish.
- 6
Dollop small scoops of cobbler topping over blackberries. Sprinkle turbinado sugar on top.
- 7
Bake for 30 minutes, or until cobbler topping is golden brown.
- 8
Serve warm with dairy-free ice cream.
Tips
Let macerated blackberries release their juices while preparing the topping for more flavorful filling.
Do not overmix the cobbler topping batter to avoid tough, dense biscuits.
Turbinado sugar adds pleasant crunch and visual appeal to the golden topping.
Good to Know
Cover and refrigerate up to 3 days. Reheat in oven at 350°F for 10-15 minutes before serving.
Prepare cobbler topping dry ingredients up to 1 day ahead. Macerate blackberries no more than 2 hours before baking.
Serve warm with dairy-free ice cream or whipped coconut cream.
Common Mistakes
Do not overmix topping batter to avoid dense, tough cobbler crust.
Do not skip macerating blackberries to avoid bland, watery filling.
Do not bake beyond golden brown to prevent dry, overly crispy topping.