Blackberry Cobbler

Blackberry Cobbler

  • 40 mins
  • 9 ingredients

What a wonderful way to use some of summer’s beautiful berries. Try this recipe also with a triple berry mix of blackberries, raspberries and blueberries. This recipe was developed using my own line of mixes that I sell at my local farmers’ market, but you can use a different one. Just omit the milk and spread and prepare according to other package directions.


  • GF Drop Biscuit Mix, Michaela's Kitchen 1 package
  • Oat milk or other milk alternative 1 cup
  • Vegan Spread, melted, like Earth Balance 1/2 cup
  • Fresh Blackberries, rinsed and drained 4 cups
  • Organic Cane Sugar 1 cup
  • Water 1/4 cup
  • Tapioca Starch 2-3 tbsp
  • Lemon Juice 1 tbsp
  • Coarse Sugar for sprinkling
  1. Preheat oven to 400º.
  2. Dissolve tapioca starch in water. (Use less tapioca for looser filling, more for thicker.) In oven proof skillet, combine blackberries, sugar, water mixture and lemon juice. Bring to a boil stirring frequently.
  3. Prepare Biscuit Mix according to package directions with the milk and spread.
  4. Drop biscuit dough on top of fruit by rounded tablespoons.
  5. Sprinkle with coarse sugar.
  6. Transfer skillet to oven and bake for 25 minutes or until golden brown. Serve warm.

© 2015 Michaela C. Jones

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