Blackberry-Apricot Cobbler (gluten-free, nut-free, vegan)
I love a good cobbler, especially in the summer when our kitchen is brimming with fresh fruit! I created this gluten-free cobbler recipe after our first blackberry harvest. For those of you not living in the pacific northwest, you should know that blackberries grow everywhere here....a great food to wild harvest and freeze! We recently picked 12 more quarts of berries, made two more cobblers, and froze the rest (and of course enjoyed as many as we could straight from the vines).
This vegan, gluten-free cobbler recipe uses sprouted brown rice flour, which I've used in other recipes, such as my Sprouted Brown Rice Bread and my Brown Rice Flour Tortillas. You can purchase sprouted flour here or here. This satisfying dessert recipe can also be used during our Elimination Diet in phases 2 and 3. Be sure to use my Homemade Corn-Free Baking Powder here to make it Elimination Diet friendly!
Blackberry-Apricot Cobbler
Wild blackberry season in the Pacific Northwest means blackberry bushes loaded with ripe berries everywhere in August and early September! In fact, these plants are a nuisance for most homeowners since they are invasive and difficult to get rid of. If you don't have blackberries, you can substitute other fruits in equal amounts. For example, try replacing the blackberries with blueberries, and the apricots with two large peaches. If a large pan of cobbler is too much for you then you can cut this recipe in half and bake it in an 8x8-inch square glass pan.
In my first batch I used honey in the topping (pictured here). I then tested it using maple syrup two more times and found it worked much better (less browning and better flavor). I suggest you stick with maple syrup!
Filling
Topping
filling:
- Preheat oven to 400 degrees F. Set out a 9x13-inch glass baking pan.
- Add all of the filling ingredients to the pan and toss together. Set aside.
topping:
- Add the sprouted brown rice flour, arrowroot powder, ground chia seeds, baking powder, and sea salt to a large mixing bowl and whisk together.
- Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
- In a separate bowl or liquid glass measure, whisk together the coconut milk and maple syrup (start with 3/4 cup coconut milk and then add more as needed.....when I make this I use the full 1 cup and when my daughter makes this she uses only 3/4 cup....must be the different ways we measure ingredients)!
- Pour the coconut milk-syrup mixture into the flour mixture and stir together using a wooden spoon. Dollop on top of fruit mixture.
- Bake for 30 to 40 minutes, or until topping is cooked through and fruit is bubbling up around the edges of the pan.
- Remove from oven and let cool for at least 10 minutes and then serve.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
I believe it's because it has cornstarch. But, you can make your own with baking soda and Cream of Tartar.
I see there is an asterisk by baking powder. Is this because if it has yeast it is not a phase 2 food? Or do you have a homemade baking powder recipe?
Hi! Im having trouble finding fresh apricots :(
Any substitutions that you suggest?
It turned out great! She loved it ❤️
You can try flax seeds but 3-4 tbls instead of 2 tbls ground chia seeds.
Yay! How did everything turn out? :)
I'm making this tonight for my daughter's 4th birthday party along with your banana muffins with sweet potato frosting and chai truffles ��
Sounds delish. I am allergic to Chia Seeds though. What does this do for the recipe/consistency? Can it be eliminated?
Yes, you can certainly use a filling recipe for an apple crisp with this cobbler topping. You just need to make sure the recipe is designed for a 9 x 13-inch pan. If not, just adjust amounts accordingly so you have enough filling for the topping. :)
Looks lovely, can apples replace the fruit, or too mushy? Son can't have oats,dairy, soy, gluten, eggs, . Maybe I can replace oats in the apple crisp recipe? Thanks so much,
Such a blessing you are.
Yes I will do a post on this soon….just in time for the holidays! :)
Thanks Carol! :)
I think millet or sorghum would work best. Just make sure to buy organic (preferably sprouted) because those two grains are known to contain herbicide residues. Buckwheat and oat flour would absorb too much liquid so the ratio of flour/fat/liquid would need to change.
Megan~ Have you tried Nutiva's shortening? https://store.nutiva.com/shortening
It's a blend of virgin coconut oil and their unrefined red palm oil.
You could also use organic unsalted butter.
Is there a substitute for palm shortening that would work?
I like brown rice flour also. I use sprouted brown rice flour. However, I have been concerned of the arsenic issue with brown rice flour and have been wondering about switching to another GF flour to use. Could sorghum, buckwheat, or GF oat flour work?
This looks wonderful-love the combination of the blackberries and apricots!
Can you please post how you make your own vanilla flavoring?