Dairy Free Blackberry Cobbler

Dairy Free Blackberry Cobbler is the ultimate summertime dessert. Blackberries are tossed in sugar and lemon zest, then roast beneath a cobbler topping. Serve with a scoop of your favorite (dairy free) ice cream to top off this scrumptious treat.

Blaaaaaaaackberry Cobbler. You’re so good.
I love you so much. How could I not?
My first taste of summer, oh so sweet
And dairy free.
Oh, still my heart be…

Yeaaaaah. I’m totally that person who makes up songs for her dessert. This one, dedicated to this Dairy Free Blackberry Cobbler, is to the tune of “Strawberry Wine.”

Catchy, no?

Blackberry cobbler is a first love we can all get behind, and I’m totally down for changing this tune because strawberry wine was never my thing… unless, of course, you count that year in college where Strawberry Hill Boone’s Farm was my favorite. (Let’s be real, though. I doubt that counts as strawberry wine.)

Consequently, I never lived any verses of Deana Carter’s hit. My grandpa didn’t own a farm. I didn’t fall in love with a farm hand. I never feared September because that’s my birthday month. And thirty definitely doesn’t feel old.

Why I love this recipe:

So. Segueing this now. Let’s talk Blackberry Cobbler.

This is one of my all-time favorite summertime desserts. It’s hard for it not to be.

The berries are ripe and bursting with flavor. They’re naturally sweet, so they don’t need a lot of additional sugar to make them sing.

The cobbler topping is ample. (Because I love carbs with my sweets. Who’s with me?)

The ice cream is melty and sticky and utterly decadent when mixed with the berry juices.

This Blackberry Cobbler is a recipe I’ve been making for a while now, and it’s dairy free!

High-fives all around for the people who are lactose intolerant and get to eat dessert! Even more high-fives if you can find dairy free ice cream to top this because, well, it’s totally worth it and purrrrrrfect. (If you don’t have dairy free ice cream, that’s OK, too. The cobbler still tastes just as good!)

I should also note that this was actually the first thing I baked after giving birth to Lady Baby back in March. We wanted something sweet to indulge in after inhaling the lovely spaghetti dinner my mother made, so I whipped up this cobbler in no time. It’s super easy to make. Unsurprisingly, it’s even easier to eat.

What you need to make this recipe:

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• Zester
• Citrus juicer
• Dough blender
• Casserole dish
• Cookie scoop

Here’s what you need:

• Fresh blackberries — these are the key to the best blackberry cobbler! Hopefully, yours are nice and sweet.
• Granulated sugar — also known as white sugar. This will be used to sweeten the berries, just slightly, as well as the cobbler topping.
• Lemon — we need this for its juice, as well as zest!
• All-purpose flour — this is what brings together the cobbler topping. I have not tried using a different flour in this recipe.
• Old-fashioned oats — I know that oats aren’t always used in cobbler toppings, but goodness gracious, I love the texture these add.
• Baking powder — this is our leavener. Make sure it’s fresh.
• Kosher salt — you just need a pinch of this for the cobbler.
• Coconut oil — or your favorite non-dairy butter.
• Egg — I purchase large eggs from the grocery store.
• Unsweetened almond milk — or your favorite non-dairy milk. I caution against using a thicker one, like coconut cream, because that will change the texture.
• Turbinado sugar — we sprinkle this coarser sugar on top of the cobbler. If you don’t have any, granulated sugar will work in a pinch.

How to make Easy Blackberry Cobbler

Preheat the oven to 450°F.

Spray a casserole dish with nonstick baking spray (or smear coconut oil along the sides and coat in granulated sugar.)

Combine the cobbler filling in a small bowl. This includes the (washed and dried!) blackberries, sugar, lemon juice and lemon zest. Let sit together while the cobbler topping is made.

Mix the cobbler dry ingredients. Combine the flour, oats, sugar and baking powder in a large bowl. Stir until combined.

Combine the cobbler wet ingredients. Stir together the coconut oil, egg and non-dairy milk in a smaller bowl or a liquid measuring cup.

Make the cobbler topping. Pour into the dry topping ingredients, and mix until combined.

Assemble the cobbler. Transfer the blackberry mixture to the baking dish. Dollop small scoops of the cobbler topping on top of the blackberries. Sprinkle turbinado sugar on top.

Transfer the casserole dish to the oven, and bake for 30 minutes, or until the cobbler topping is golden brown.

Serve warm with your favorite (dairy free!) vanilla ice cream, and enjoy.

(If you’re not lactose intolerant, feel free to add Sweetened Whipped Cream on top of your cobbler. It’s divine!)

Quick tips and tricks to the best cobbler:

• Use the freshest fruit you can get your hands on.
• Don’t let it sit around. You want to immediately bake the cobbler once it’s assembled, so be sure to preheat the oven before you start putting it together!
• Make a double batch. Use your math skills to make more for sharing.
• Feel free to use butter in place of the coconut oil… if you’re not lactose intolerant!

More cobbler recipes to try this summer:

• Peach Cobbler
• Cherry Cobbler
• Sourdough Peach Cobbler

Sound delish?

Here’s how I make it:

What’s your favorite summertime dessert?