Dairy Free Blackberry Cobbler

Total time1 hr 10 min

Prep time15 min

Cook time45 min

Juicy blackberries get tossed with sugar, cornstarch, and a bright hit of lemon juice and zest until they turn glossy and jammy in the oven. Dropped over the top, a tender biscuit-style topping bakes up golden and craggy, with just enough gaps for that deep purple filling to bubble through. A sprinkle of turbinado sugar adds a little crunch to every spoonful, and the whole thing rests briefly out of the oven so the filling sets into a thick, spoonable texture rather than a runny one. Warm, fruity, and best served with a scoop of something cold on top, this cobbler is an easy win for a dairy free dessert spread. It's the kind of low-fuss summer bake you'll want to keep in regular rotation.

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Ingredients

6 servings

For the filling

6 cups fresh or frozen blackberries
Signature SELECT Blackberries Whole Frozen - 12 Oz Private Selection Frozen Blackberries Essential Everyday Blackberries 12 oz Cascadian Farm Organic Blackberries Woodstock Blackberries, Organic, Whole
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½ cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest

For the topping

1 ½ cups all-purpose flour
3 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tsp vanilla extract
1 tbsp turbinado sugar (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
2
In a large mixing bowl, toss the blackberries with the granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the filling into the prepared baking dish and spread into an even layer.

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