Apple & Blackberry Cobbler

I was a little eager with my blackberries this year. I spotted a few on the way to the car park at work and declared to my work buddies that we, “MUST go blackberry picking during our lunch break the next day!” (I work in the countryside). We walked to the field where we had picked them last year, and were bitterly disappointed with the lack of blackberries ripe for picking. We managed to gather a few and I declared a cobbler was in order. It is around now that you should start to find plenty to forage and use to make this delicious apple and blackberry cobbler.

vegan fruit cobbler

There is something much more satisfying about eating your pud when you have picked your own berries, got scratched by the brambles, stung by a couple of nettles and have washed any potential creepy crawlies away! I promise I’m not lying!

I’ve not made a cobbler before and didn’t really know the difference compared to a crumble. My version probably isn’t a traditional cobbler, from what I gather they usually are a bit more scone-like, but I think I prefer this to crumble!

cobbler

vegan apple and blackberry cobbler

Apple & Blackberry Cobbler
400g blackberries
2 apples (I used granny smiths)
A splash of water
1 tbsp xylitol

For the topping
170g spelt flour
60g rice flour
60g oats
115g vegan margarine
60g xylitol
1 tbsp baking powder
1 tsp cinnamon
70ml oat milk (or any other non dairy milk)
A drizzle of maple syrup

1) In a saucepan stew the apples and blackberries with a splash of water and the xylitol – this will take about 10-15 minutes (until soft). I drained a lot of the liquid to use as juice once served.
2) Whilst the fruit is stewing, in a mixing bowl add the flours, oats, baking powder, cinnamon, xylitol and mix the margarine in (I used my fingers). Add the milk and stir in to create a scone like mixture.
3) In an oven proof dish spoon the stewed fruit and evenly distribute it. Add the cobbler topping and ensure all the fruit is covered. I drizzled a little maple syrup over the top of the cobbler but that is totally optional.
4) Bake in the oven for 25 minutes at 180C until golden brown. Serve with the extra juice from the stewed fruit and some vegan ice cream.

So, keep your eyes peeled and some tupperware handy because you never know where you might find an abundance of blackberries.

Enjoy!

Veronica x

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