I’ve tried so many different cobbler recipes…some healthy and some unhealthy. They never turn out the way I want them to. They are either too soggy, to dry, or just tasteless. I had not found one that was “blog-worthy”, until now!
Blackberries were on sale at the local market, so I decided to bust out the ole recipe book…Cook’s Illustrated, of course! They not only have the best recipes, they describe why they use particular ingredients in their recipe testing, which I love because there is always something to learn!
Imagine a warm layer of sweetened blackberries with a perfect, buttery, scone like topping. That’s exactly what you will get with this recipe. I chose to only sweeten it with coconut palm sugar, however you can totally use the real stuff if you prefer. My goal was to make this with healthier ingredients and real, less refined ingredients. The original recipe calls for 1 cup of white flour, however I used 3/4 cup oat flour and 1/4 cup white flour. Next time I will try using all oat flour to make this completely gluten free.
It’s also super easy…bake your fruit of choice in the oven for about 10 minutes, getting it very hot…then placing the dough is 6 large biscuit-like clumps on top of the hot fruit and baking for another 16 minutes. This method of placing the dough onto the heated fruit allows for the dough to begin cooking quickly to keep it from sinking in the fruit and making it soggy. Genius, right?! Thanks America’s Test Kitchen!
- Filling
- 2 cups fresh blackberries
- 1/8 cup coconut palm sugar
- 1 Tbsp lemon juice
- Topping
- 3/4 cup oat flour
- 1/4 organic white flour
- 2 Tbsp sugar (I used coconut palm sugar)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 5 Tbsp unsalted butter, cold
- 1/3 cup plain yogurt
- Preheat oven to 425.
- Place the berries, sugar, and lemon juice in the bottom of an 8x8 pan and mix well.
- Cook in oven for 10 minutes.
- While fruit is cooking, place the flour, sugar, baking powder, baking soda, and salt in a food processor and pulse until combined.
- Then cut the cold butter in small cubes and place in food processor. Pulse several times until the mixture resembles coarse meal.
- Mix (by hand) the yogurt with the flour mixture until a dough is formed, but do not over mix.
- Separate the dough into 6 large balls (biscuit like shapes).
- After the fruit has cooked for 10 minutes, take it out of the oven and place the 6 biscuits on the fruit, leaving a small space in between each "biscuit".
- Cook for an additional 15-16 minutes, until browned.
- Serve warm with whipped topping or ice cream!
