Simple Blackberry Builder (Vegan + GF)

Cast iron skillet filled with our delicious vegan Blackberry Cobbler recipe

It’s almost summer. Do you feel it?

When I think of summer, cobbler, chips and ice cream come to mind. Also, cycling, beach excursions and drinks on the terrace. How about you?

Freshly washed blackberries to make homemade gluten-free vegan cobbler

This summer I set out to further explore my love of berries, starting with this humble blackberry maker. Can we get started?

There’s something very romantic and easy about the fruit artisan to me. I guess it’s because it’s kind of a dump, mix, and bake recipe – my favorite kind.

I’ve tried chips in the past but never been a cobbler. My family doesn’t like cobblers, so I guess I really miss them. Sad day. I am determined to change that.

The origin of the shoemaker

Our search for cobbler origins left us with a sad lack of information. All that seems to be known is that this dessert probably dates back to the early 19th century and has English roots. There are several desserts that are similar to cobblers, including crisp, betty, grunts/slumps, buckle/crumble, pandowdy, and more!

Use cookie cutters to cut coconut oil into dry ingredients
Knead the dough for our gluten-free vegan Blackberry Cobbler recipe

And to make sure everyone can enjoy this recipe, I’m keeping it together vegan and gluten free. Bonus? Only 1 bowl and approx 30 minutes required.

It starts with a light, vegan butter-free 5-minute biscuit-inspired topping, relying on coconut oil to give it a classic crumbly, flaky texture.

Then, it’s on to the blackberries, which are sprinkled with sweetener (coconut or cane sugar) and a little arrowroot to thicken.

Cast iron skillet with layer of freshly added gluten-free biscuits on top of blackberries
Cast-iron skillet with freshly baked gluten-free vegan Blackberry Cobbler

Sprinkle the hazelnut and coconut sugar to finish before going into the oven. This is a great time to make coconut whipped cream or softened ice cream without milk. After all, what’s a cobbler without toppings?

Read Also:   Custard Recipe step by step

This cobbler is daydreaming. His:

Very sweet
Slightly sour
Simple + fast
& Perfect for summer gathering

This would be the perfect dessert to prepare for guests or warm weather gatherings. It’s super easy and simple, but makes you look like a pro, especially when it’s cast iron roasting – very luxurious.

The best part about this recipe is that it’s versatile:

No gluten free flour? Sub all destinations.
No blackberries? Other sub-fruits (such as raspberries, blueberries, or nectarines)
No coconut oil? Butter sub vegetarian.
No pecans? Sub walnut or omit it.

Cast iron skillet filled with vegan Blackberry Cobbler which is amazingly gluten free
Dessert bowl and cast-iron skillet filled with healthy Blackberry Cobbler topped with coconut whip

If you make this recipe, let us know how it turned out! Leave a comment and rate it, which helps us and other readers a lot. And don’t forget to take a photo and tag it #worthyrecipe on Instagram! We love to see what you come up with. Cheers and happy baking!

Close-up shot of cast-iron skillet filled with vegan Blackberry Cobbler

Preparation time 15 minute
Cooking time 25 minute
Total Time 40 minute
Portion 4
Course Dessert
Cook Gluten Free, Vegan
Freezer Friendly No
Is it fixed? 3-4 Days



  • 3/4 cup gluten-free flour mix* (all-purpose sub if not gluten free)
  • 1/4 cup gluten free wheat flour (milled from GF rolled wheat)
  • 1 1/2 tablespoon organic cane sugar* (plus more for toppings)
  • 1/2 tablespoon developer powder*
  • 1/4 tsp baking soda powder
  • 1/4 tsp sea ​​salt
  • 2 1/2 tablespoon cold coconut oil or vegan butter (use refined coconut oil for a less intense coconut flavor)
  • 1/3 cup unsweetened almond milk (plus 1 tsp lemon juice per 1/3 cup almond milk)
  • 1/4 cup pecan (optional // chopped // or sub walnuts or chopped almonds)


  • 24 ounce fresh blackberries* (allow to thaw if frozen)
  • 2 tablespoon organic cane sugar (or coconut sugar sub or other sweetener of choice)
  • 1 tablespoon arrowroot powder or cornstarch (optional // for thickener)


  • Preheat oven to 400 degrees F (204 C) and grease a 12-inch (or similar sized) cast iron skillet with vegan butter or coconut oil. Set aside.
  • Add all dry topping ingredients to a mixing bowl and beat until combined. Also measure out the almond milk and add the lemon juice to start thickening.
  • Add vegan butter or coconut oil to the dry ingredients and use a fork or cookie cutter to chop. The consistency should resemble fine, wet sand.
  • Add the almond milk mixture little by little while stirring until a dough forms. It shouldn’t be too sticky – you probably won’t use it all.
  • Transfer to a lightly floured surface (with gluten-free flour) and shape into discs with your hands. Set aside to rest.
  • Add the berries to the same mixing bowl and toss with the sugar and arrowroot or cornstarch then add to the buttered cast iron.
  • Carefully break up the biscuit topping and place it on top of the blackberries in lumps. Press gently so that it is not too sticky (see photo).
  • Sprinkle the top with 1-2 tbsp (amount according to original recipe // adjust if changing batch size) additional cane or coconut sugar and chopped hazelnut. Bake for 20-28 minutes, or until bubbly and topping is browned (see photo) and semi-firm to the touch.
  • Serve with dairy-free ice cream or coconut whipped cream. Store leftovers covered in the refrigerator for up to a few days, though it’s best fresh as the toppings tend to get soggy.

Nutrition (1 of 4 portion)

Portion: 1 portion Calories: 317 Carbohydrate: 56 g proteins: 6.4 g Fat: 9.5 g Saturated fat: 1.7 g Trans fat: g Cholesterol: mg Sodium: 720 mg Fiber: 13.4 g Sugar: 21 g
Cast iron skillet with vegan GF Blackberry Cobbler for a great summer dessert
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