Wild Blackberry Cobbler Recipe

Name: Wild Blackberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups (1175 ml) wild blackberries; 2 tbsp (30 ml) tapioca pearls, ground into powder; 1/2 cup (125 ml) plus 1 tbsp (15 ml) apple juice; 1 tsp (5 ml) dried orange rind or 1/2 tsp (2 ml) orange extract; 1 tsp (5 ml) dried mint, finely crumbled; 1/4 tsp (1 ml) freshly ground cardamom seeds; 1-1/2 cups (350 ml) sweet brown rice flour or 7 oz (196 grm). any whole-grain flour; 2 tbsp (30 ml) apricot kernal oil, walnut oil, almond oil or corn oil; 1-1/4 tsp (6 ml) cream of tartar; 1/2 tsp (2 ml) baking soda; 1/2 tsp (2 ml) ground cinnamon, plus more for sprinkling; 1/4 tsp (1 ml) common spicebush berries, finely chopped, or freshly ground allspice berries; 1/2 tsp (2 ml) freshly ground nutmeg; 1/4 tsp (1 ml) salt; 1/4 cup (60 ml) corn oil; 3 tbsp (45 ml) soy milk, almond milk, or unsweetened fruit juice, or as needed

Servings: persons

5 cups (1175 ml) wild blackberries
2 tbsp (30 ml) tapioca pearls, ground into powder
1/2 cup (125 ml) plus 1 tbsp (15 ml) apple juice
1 tsp (5 ml) dried orange rind or 1/2 tsp (2 ml) orange extract
1 tsp (5 ml) dried mint, finely crumbled
1/4 tsp (1 ml) freshly ground cardamom seeds
1-1/2 cups (350 ml) sweet brown rice flour or 7 oz (196 grm). any whole-grain flour
2 tbsp (30 ml) apricot kernal oil, walnut oil, almond oil or corn oil
1-1/4 tsp (6 ml) cream of tartar
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) ground cinnamon, plus more for sprinkling
1/4 tsp (1 ml) common spicebush berries, finely chopped, or freshly ground allspice berries
1/2 tsp (2 ml) freshly ground nutmeg
1/4 tsp (1 ml) salt
1/4 cup (60 ml) corn oil
3 tbsp (45 ml) soy milk, almond milk, or unsweetened fruit juice, or as needed

1
Preheat oven to 350 degrees (175 C.).
2
Mix the blackberries, ground tapioca, 1/2 cup (125 ml) of the apple juice, the orange rind, mint, and cardamom together in a large bowl.
3
Transfer the mixture to a 14 x 9 x 2 inch oiled baking dish.
4
Sprinkle the fruit mixture with 3 tbsp (45 ml) of the flour and dot with apricot kernel oil.
5
In a medium-size bowl, mix together the remaining flour, the cream of tartar, baking soda, cinnamon, spicebush berries, nutmeg and salt.
6
Mix in the corn oil and then stir in the remaining 1 tbsp (15 ml) apple juice and enough soy milk to make a dough that's neither sticky nor crumbly.
7
Using a rolling ppin covered with a floured sleeve and working on a floured pastry sheet, roll the dough out 1/4 inch thick in the shape of your baking dish.
8
Transfer the rollet out pastry onto the berry layer, cuts slits for steam to escape, and sprinkle on more cinnamon for color, if desired.
9
Bake the cobbler until bubbley, about 40 minutes.
10
Serve hot or cold.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 cups (1175 ml) wild blackberries, 2 tbsp (30 ml) tapioca pearls, ground into powder, 1/2 cup (125 ml) plus 1 tbsp (15 ml) apple juice, 1 tsp (5 ml) dried orange rind or 1/2 tsp (2 ml) orange extract, and more.

Yes, Wild Blackberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild Blackberry Cobbler

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