Why is my blackberry cobbler gummy?

If too much thickening agent is used, cobbler filling can over-congeal. This is usually flour or cornstarch. This gumminess occurs when your fruit doesn't release enough juice to justify the amount of cornstarch in the recipe. The best way to avoid this is to accurately measure your ingredients and use ripe or frozen fruit. Frozen fruit you buy at the store is frozen at peak freshness.

How do you keep cobbler from getting soggy?

Your cobbler topping can get soggy if the fruit in the filling produces too much juice. This can occur if your fruit is over-ripe OR if you do not use enough cornstarch in the cobbler filling. Measure the ingredients as well as you can and make logical adjustments based on the quality of your fruit. This may take practice.

Can I use gluten-free flour for the cobbler topping?

Yes, you can substitute gluten-free flour for the regular flour in the cobbler topping. Just ensure it's a blend suitable for baking.

Can I use other fruits besides blackberries?

Yes, you can use a variety of fruits in your cobbler, such as raspberries, blueberries, strawberries, or a combination of different berries. Just adjust the sweetness and spices accordingly.

What is the difference between berry crisps and berry cobbler?

Berry crisp has a streusel topping while berry cobbler has a biscuit topping. Like cobbler topping, crisp topping is made up of flour and sugar but it can sometimes have additions like oats and nuts. Both are absolutely delicious, you just need to decide what vibe you are going for.

Vegan Blackberry Cobbler

Blackberry cobbler in a baking dish topped with a scoop of vanilla ice cream next to a jug of milk.

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This Vegan Blackberry Cobbler is to die for! Sweet, tangy berry filling with buttery cobbler topping. Serve with nondairy vanilla ice cream for the best experience.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 1 hour
Yield: Serves 8
Category: Pies and Pastries
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Filling

24 oz frozen blackberries

1/4 c sugar

1/4 c all purpose flour

1 tbsp lemon zest

1 tbsp lemon juice

For the Cobbler Topping

1 c all purpose flour*

2 tbsp sugar + extra for sprinkling

1 1/2 tsp baking powder

1/4 tsp sea salt

3 tbsp vegan butter, cold

1 tsp vanilla extract

1/2 c nondairy milk

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Instructions

Prepare Filling: Preheat oven to 375 degrees F (190 C) and grab a 2 quart baking dish. Set aside. In a large bowl mix together all of the filling ingredients until everything is well distributed. Pour mixture into your prepared pan.
Prepare Topping: To prepare the cobbler topping, add all purpose flour, sugar, baking powder and salt to a large bowl. Whisk ingredients together. Cut in cold butter using a pastry cutter and work until mixture is crumbly. It’s ok if a few larger chunks of butter are left behind. Create a well in the center of the sandy mixture and pour in vanilla and nondairy milk. Stir together using a spoon until all dry ingredients are wet. Do not over-mix. Topping should resembler a loose, wet dough.
Bake: Plop spoonfuls of the cobbler topping over the blackberries in the baking pan. Try and disperse the topping somewhat evenly. You want a rustic look so it’s ok if certain areas don’t have crust and blackberries are peaking through. Sprinkle crust with sugar and bake in preheated oven for 45-50 minutes or until crust is golden brown. Remove from oven and let cobbler cool for at least 30 minutes before serving. Serve with nondairy ice cream or whipped cream if desired.

Equipment

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Notes

*Prepared cobbler will keep tightly-sealed at room temperature for 2-3 days. This is not a freezer-friendly recipe.

*If making gluten free, simply replace the all purpose flour with gluten free all purpose flour. Add 1 tsp of xanthan gum if the ingredient is not already included in your gf flour blend.

Find it online: https://censoredbaker.com/vegan-blackberry-cobbler/