Average Recipe
Prep Time
20 minutes
Cook Time
35 minutes

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.

Read more about this recipe on the blog.

Blackberry-Apricot Cobbler (gluten-free, nut-free, vegan)



8 cups blackberries
5 apricots pitted and chopped
¼ cups arrowroot powder (or tapioca flour)
2 tablespoons raw honey
1 teaspoons cinnamon
½ teaspoons ground ginger


1½ cups sprouted brown rice flour
1½ cups arrowroot powder (or tapioca flour)
2 tablespoons finely ground chia seeds
1 tablespoons baking powder
½ teaspoons sea salt
¾ cups organic palm shortening
1 cups coconut milk (canned or homemade)
cups maple syrup