I can’t help myself: BLACKBERRY COBBLER

I know I said I was off of the whole “sweet tooth” kick with the Detox: Cilanto Mint Mango Quinoa recipe, but I guess I just can’t stay away from all that is sweet, healthy, and full of flavor.

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 eggs

-no gluten

-no dairy

-no refined sugars

-no nuts

-no corn

-no soy

…just simple cobbler goodness.  Yum.

*

BLACKBERRY COBBLER

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!)

Prepare filling:

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. 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.

Prepare topping:

  1. 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.
  2. In a small tart dish, pour blackberry filling, and then top with crumbled topping.
  3. 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.

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Filed under dairy bubble, gluten bubble, nut bubble, recipes, vegan

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