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Blackberry Banana Cobbler

Prep Time20 minsCook Time30 minsTotal Time50 mins

Look no further but here for a dessert to satisfy your sweet tooth but in an all natural way! This blackberry cobbler celebrates the sweetness of the summer fruit....blackberries. The recipe is gluten free, dairy free, low in sugar and delicious!

 4 cups blackberries
 ½ lemon
 ¾ cup oatmeal flour
 ½ cup toasted quinoa flour
 1 tsp baking powder
 ½ tsp cinnamon
 ¼ tsp sea salt
 2 ripe bananas (equals to about 1/2 cup and 2 Tablespoons)
 2 tbsp avocado oil or coconut oil
 ¼ cup nondairy milk
 1 tsp apple cider vinegar
 1 tsp palm sugar
Preheat oven to 350 degrees

Place 4 cups of already rinsed and dried blackberries in a baking dish. I used a pie dish.


Cut a lemon in half. Grate the lemon peel and juice half the lemon over the blackberries. Set to the side.


In one bowl place the two flours, cinnamon, baking powder and sea salt. In another bowl place the bananas.


Mixed the flour mixture together. Mash the bananas up, add the oil and apple cider vinegar.


Pour the banana mixture into the flour mixture and add the nondairy milk.


Mix all together and the mixture will be soft and fluffy. Place mixture on top of the blackberries.


Apply the batter mixture on top of the blackberries and spread evenly.


If you prefer you can take a teaspoon of palm sugar and sprinkle on top.


Bake until golden brown. This will take 25 to 30 minutes.


This cobbler makes a wonderful dessert and even more wonderful breakfast. Any leftovers can be stored in the refrigerator.