Blackberry-nectarine cobbler (gluten-free, dairy free, low sugar!)


I am very excited to share this recipe with you, because I took some risks and it came out yummier than I could have ever imagined! Admittedly, baking is not my strong suit when it comes to the culinary arts, but every now and again I get the baking bug. I was looking to venture outside of my usual fruit-crisp comfort zone for this one, into the land of doughier desserts. I was envisioning sweet and slightly tart baked summer fruit, topped with a crumbly, flakey, not-too-sweet biscuity topping. But could it be done gluten and dairy free, not to mention low sugar?

Apparently yes, and so tasty you won’t miss the butter or the wheat flour a bit! My secret ingredient: coconut flour! I happened upon it at Trader Joe’s, and this was my first time using it – definitely a huge fan! It adds a hint of coconutty flavor and sweetness, but definitely lets the other ingredients shine. This recipe makes enough for about two 9″ pie pans or one 9 x 13″ baking dish worth. That’s about 6-8 servings depending how addicted you get…

Fruit base ingredients:

  • 1 cup fresh (or frozen) blackberries
  • 2 cups fresh (or frozen) sliced ripe nectarines
  • 2 Tbsp agave nectar
  • 2 Tbsp corn starch
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt


Biscuit topping ingredients:

  • 1.5 cups gluten-free all purpose flour
  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 2 Tbsp baking powder
  • 1/2 tsp sea salt
  • 2 packets stevia
  • 1/2 cup Earth Balance margarine, cold, divided into small pieces.
  • 1/2 cup coconut oil
  • 1 tsp real vanilla extract
  • 1 Tbsp agave nectar
  • 2 eggs, beaten
  • 1 cup soymilk or almondmilk (I used unsweetened vanilla soymilk)

Preheat your oven to 350F. In a large bowl, mix your nectarines, berries, agave nectar, cinnamon, salt and cornstarch. The cornstarch will help to thicken up the juices that come from the fruit as it cooks.

Next, make your biscuit dough! In a large mixing bowl, combine the three flours, baking powder, salt, and stevia, mixing gently with a fork. In a separate, smaller bowl, mix the vanilla, beaten eggs, soymilk and agave nectar. Add these liquid ingredients into the large bowl with the dry ingredients until it starts forming a thick dough. Finally, add the Earth Balance and Coconut oil, mixing well until these are well incorporated into your dough (you may find this part goes easiest by mixing with your hands).

Now, divide your fruit mixture between the two greased pie pans (or place it into the one larger pan, as the case may be).


Warning: I learned the hard way that as the dough rises in the oven, your cobbler will be prone to overflow, dripping juice onto the bottom of your oven. You have two options: don’t pile the fruit too deep, or place a protective foil-lined baking sheet on the lower shelf below your cobbler pans while baking!

Cover the fruit mixture with little dollops of the dough until only a little bit of the fruit peeks through.




Bake for about 45 minutes or until the top of the dough is golden-brown and the fruit is well-cooked and bubbling.


Serve warm, great as is or can add whipped cream or ice cream. Life is sweet!






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