I was gifted a large punnet of blackberries from my friend’s garden recently. She and my wife were going off on a trip for the day, so I was left alone with my fresh, plump new blackberries. Fortunately I already had some apples in the fridge, and indeed all the other ingredients I needed to make this Vegan Apple and Blackberry Cobbler.
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Cobbler isn’t something I grew up with. I worked in a restaurant up north that had it on the menu and that was my first experience of it. That cobbler was actually very different from the one here, which is considerably simpler in both its ingredients and method. This I think of as more of a classic cobbler, and one that is easy enough for anybody to just throw the ingredients together and produce a great result. For the cobbler topping, you are essentially making a soft dough that you spoon over the filling, and that is about as complicated as this recipe gets. You can use fresh blackberries while they are in season, or frozen if they are not. You can also choose from a whole variety of other berries and fruits to keep this recipe going throughout the year, such as blueberries, or peaches.
If you want to make it gluten-free then use gluten-free self-raising flour instead and add about 2 tsp xantham gum to help bind it.
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Vegan Apple and Blackberry Cobbler
Ingredients
Easy to make gluten-free.
For the Filling:
- 500 g fresh blackberries washed
- 4 medium apples
- 150 g golden caster sugar
- ½ tsp ground cinnamon
For the Topping:
- 250 g self-raising flour
- 2 tsp baking powder
- ¼ tsp salt
- 100 g vegan butter diced
- 50 g rolled oats
- 150 g golden caster sugar
- 100 ml vegan milk I used oat
- 3 heaped tbsp plain vegan yoghurt
- A little vegan milk for brushing
- 1 tbsp sugar to top
Instructions
- Preheat the oven to gas 5/190C/375F.
- Peel, core and slice the apples, then store them in water until you are ready for them. Now put the washed blackberries and the apple slices into a medium oven dish, sprinkle on the sugar and the ground cinnamon, then gently mix together.
- To make the cobbler topping, put the flour, baking powder, salt and vegan butter into a large mixing bowl and rub between your fingers until you get a fine breadcrumb texture (takes about 5 minutes). Now add the oats, sugar, milk and yoghurt and thoroughly mix until you have a very soft dough.
- Spoon lumps of the dough over the cobbler filling, leaving little spaces here and there, until you have used it all up. Brush the top with a little vegan milk and sprinkle on the tablespoon of sugar.
- Place the oven dish on a baking tray and cook in the middle of the oven for about 40-55 minutes, until the topping is golden and firm and the fruit is cooked.
- Allow to cool for about 15 minutes before serving with some vegan cream or custard.
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