Also, IT’S FINALLY SUNNY OUT IN NEW YORK CITY! And you know what that reminds me of? Warm days sitting outside with my family, sipping lemonade, and eating a warm, gooey, fruit-filled cobbler.
After buying fresh blackberries from the market, I was inspired to experiment (surprise, surprise), and was absolutely craving something of Grandma-level soul comfort food. Enter: Blackberry Cobbler.
This recipe is super Bubble Child friendly, as it has
-no refined sugars
…just simple cobbler goodness. Yum.
For the filling:
1 tbs. olive oil
2 tsp. honey
1 tsp. vanilla
1 cup blackberries, washed and dried
For the topping:
3/4 cup gluten-free oat flour, divided
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
2 tbs. honey
2 tsp. olive oil
Preparation time: 10 minutes
Cook time: about 23 minutes
Yields a blackberry crumble for two!
(to serve more, simply multiply the recipe by 4, and use a 8” diameter pie pan!)
- Pre-heat oven to 350 degrees Fahrenheit.
- Heat 1 tbs. olive oil over medium heat in a skillet. Add 2 tsp. honey and 1 tsp. vanilla, and stir until combined. Cook for about 2 minutes, or until tiny bubbles form, stirring occasionally. Mix in blackberries, and cook for about 5 minutes, or until all sides of berries have turned pink, stirring occasionally. Remove from heat and let sit.
- Combine 1/2 cup oat flour, cinnamon, and salt in a small bowl. Add honey and olive oil, and stir until all wet. Add remainder of flour, and use a fork and knife in an “x” chopping motion to combine into tiny pea size crumbles.
- In a small tart dish, pour blackberry filling, and then top with crumbled topping.
- Place in oven. Cook for 10 minutes at 350 degrees F, then increase oven temperature to 400 degrees F and cook for another 10-15 minutes, or until the top begins to brown. Remove from oven, and let cool for 5 minutes before serving solo, or with a scoop of ice cream* of your choice!
*If you want to keep with the them of gluten, dairy, and nut-free, I’d recommend Rice Dream Vanilla Ice Cream.