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.

Two bowls of Blackberry cobbler with ice cream on top

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.)

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    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.

    A white colander full of fresh blackberries

    What you need to make this recipe:

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    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    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.
    Three pictures of blackberries, dough and baked cobbler in yellow dish

    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!)

    Two bowls of blackberry cobbler with spoons on linens

    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!
    Two bowls of Blackberry Cobbler with scoop of ice cream on top

    More berry dessert recipes to try this summer:

    You can’t go wrong with a Peach Cobbler or a Cherry Cobbler.

    This Berry Crisp sounds wonderful and so summery with a dollop of ice cream or whipped cream on top.

    Our family loves this Strawberry Blueberry Loaf Cake!

    Sound delish?

    Here’s how I make it:

    Two bowls of Blackberry cobbler with ice cream on top

    Dairy Free Blackberry Cobbler

    Erin Parker, The Speckled Palate
    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.
    4.37 from 30 votes
    Servings 4 servings
    Calories 300 kcal
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes

    Ingredients
      

    Cobbler Filling

    • 16 oz. blackberries
    • 2 ½ tablespoons granulated sugar
    • 1 lemon juiced
    • ½ lemon zested

    Cobbler Topping

    • ½ cup all-purpose flour
    • ¼ cup old-fashioned oats
    • 1 tablespoon granulated sugar
    • 1 teaspoon baking powder
    • Pinch kosher salt
    • 2 tablespoons coconut oil
    • 1 egg
    • 3 tablespoons unsweetened almond milk or your favorite non-dairy milk
    • Turbinado sugar for sprinkling

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Instructions
     

    • Preheat the oven to 450°F. Spray a baking pan with baking spray (or smear coconut oil along the sides and coat in granulated sugar.)
    • In a small bowl, combine the blackberries, sugar, lemon juice and lemon zest. Let sit together while the cobbler topping is made.
    • In a large bowl, combine the flour, oats, sugar and baking powder. Stir until combined.
    • In a smaller bowl, stir together the coconut oil, egg and non-dairy milk. Pour into the dry topping ingredients, and mix until combined.
    • 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 baking dish to the oven. Bake for 30 minutes, or until the cobbler topping is golden brown.
    • Serve warm with dairy-free ice cream, and enjoy.

    Notes

    Please taste the blackberries before adding them into the cobbler. Depending on the season and their ripeness, you might want or need to add a little more sugar to them. (We've added an extra 1-2 tablespoons of sugar in the past for blackberries that were very tart.)

    Nutrition

    Serving: 1servingCalories: 300kcalCarbohydrates: 50gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gCholesterol: 47mgSodium: 176mgFiber: 13gSugar: 23g
    Course Desserts & Sweet Treats
    Cuisine American
    Tried this recipe?Let us know how it was!

    What’s your favorite summertime dessert?

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    15 Comments

    1. Blackberries are impossible to find here! I may have to try this with strawberries or blueberries when they get cheaper. 🙂 Loving the burst of colour in this one. I wonder if chopped mangoes would work as well.

    2. Man, I’ve been craving some cobbler lately! We used to have blackberries in our backyard and I loved to pick them and make yummy desserts like this. I need to get some soon and satisfy my cobbler craving!

      1. Jenna, I am SO jealous that you have blackberries growing in your backyard! I hope you’re able to satisfy your cobbler craving soon!

    3. Blackberries are impossible to find here! I may have to try this with strawberries or blueberries when they get cheaper. 🙂 Loving the burst of colour in this one. I wonder if chopped mangoes would work as well.

      1. Thank you, Jayne! I hope you’re able to find some gorgeous berries to sub in for the blackberries here. I think any berry would be delicious. And if you try it with mango, PLEASE let me know what you think!

    4. Girl, I want this RIGHT NOW!! I have such a sweet tooth and I’m craving this. Pinning so I can remember to make it later!

      1. I hope you made it… or that you make it this summer. Seriously. My sweet tooth adores this cobbler because it’s not so ridiculously sweet, and the berries are just so perfect this time of year!

    5. Yu-um! I’d love to make this for an office potluck. Do you have any suggestions about making this an apple cobbler? If you think it would work, could you please recommend any recipe changes as well? Thanks!

      1. Hey there, Johanna! Thanks so much for the comment. To answer your question, I’ve got a delicious apple crisp recipe here. The topping for that is more of a crisp/crumble, but you could *probably* combine the apple filling on that recipe with this topping if you were really into this topping. That said, I cannot attest to the deliciousness of that combination since I’ve never made it before, though I can say we love these two recipes separately. I hope that helps, and I hope your office potluck is a blast!

    6. I want to make this in a 13×9 pan for a larger group. Should I double or triple the recipe? Looks amazing!

    7. I see many people want to make this blackberry cobbler…I made it and don’t know what went wrong! It had a soup like consistency and not enough topping. I made this cobbler with the berries my kids picked they cried it was such a disappointment. Have you tweaked the recipe since posting? I really dont know what went wrong.

      1. Hi Avril. I’m so sorry that this cobbler didn’t work out for you! I have not tweaked the recipe since I posted it. 🙁 I’ll test this out in the coming weeks to see if I can figure out what the problem was so others don’t have soupy cobbler.

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