Food Writing & Food Photography from a self-proclaimed Foodie

I have been making peach cobblers for a long time, and have recently figured out a way to make it both low-carb AND milk-free (for those who need it).  I DID, however, discover that when I make it low-carb, the cobbler part doesn’t rise as much.  So when I found a super good deal on fresh blackberries, I jumped on them with full intentions of making a cobbler.  But I decided that I wouldn’t use the low-carb baking mix this time in order to have a full and fluffy cobbler; I did make it milk-free, but the choice of milk is always up to the person doing the cooking.

Ingredients:

  • 2-3 cups of fresh blackberries
  • 2 tbsp. butter
  • 1 cup sugar
  • 1 1/4 cup flour
  • 1 cup milk (almond or soy milk for cow milk-free; regular milk otherwise)
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp vanilla extract

Directions:

  • Preheat oven to 325 degrees
  • In an 8 x 8 glass baking dish, melt butter
  • Sprinkle blackberries over melted butter; sprinkle lightly with granulated sugar
  • In a separate bowl, mix flour, sugar, baking powder, salt, vanilla, and milk – whisk thoroughly
  • Pour batter over top of blackberries
  • Bake for 30 minutes and check; cook until cobbler is light brown
  • Serve with vanilla ice cream (soy or dairy-free ice cream for those with dairy issues)
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Comments on: "Easy Squeezy Blackberry Cobbler" (4)

  1. Recipe is not Dairy Free – It contains butter

  2. dairy free but it has butter in it?

  3. Wonko the Sane said:

    What about the butter? Dairy free fail.

  4. Sorry – am back from a VERY long hiatus. I totally didn’t mean to put “dairy-free,” but rather, “milk-free.” Thanks for the comments. I have edited to correct the wording 🙂

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