Healthy Blackberry Cobbler (Gluten-Free & Vegan)

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Finally, a healthy blackberry cobbler that’s gluten-free, vegan, and still incredibly fluffy! Made with simple steps and only 8 ingredients.

If you didn’t make a berry cobbler, crumble, and/or crisp at least once this summer, did summer ever really happen? 

Good news, friends – if you didn’t yet, there’s still time. And today I’m going to show you how to make the easiest Blackberry Cobbler ever that just so happens to be gluten-free, totally vegan, and refined-sugar free too. Say what?!

small dish of blackberry cobbler topped with ice cream with bowl of fresh blackberries on the side

This Blackberry Cobbler is wholesome, simple to make, and oh-so delicious.

All you’ll need is an oven-safe skillet, eight ingredients, and around 45 minutes to make it!

ingredients for blackberry cobbler arranged in small bowls on round white cutting board

First we’ll start by simmering some blackberries with lemon juice, coconut sugar, and vanilla on the stovetop. While those juicy, sweet berries cook down, we’ll make our fluffy cobbler topping!

To be honest, I was a little nervous to even attempt to make a cobbler that was vegan, gluten-free, and oil-free – that’s a pretty tall order! I had the idea to cut chilled coconut butter (in place of butter) into a cobbler base of oat flour, coconut sugar, and baking powder.  And guys – it worked BRILLIANTLY!

cooked blackbery cobbler on baking rack with light grey towel

I was so, so excited. Like, so excited that I felt like I was on a sugar-high and couldn’t stop talking incredibly fast. But I wasn’t, because I only had one bite of cobbler at that point…haha.

This good-for-ya Blackberry Cobbler is bubbly, juicy, fluffy, and basically everything you’d want a cobbler to be. You could totally serve it on it’s own – but in the true spirit of summer,  I broke out the vanilla ice cream.

blackberry cobbler in small cast iron skiller topped with two scoops of vanilla ice cream

Do yourself a favor and make this Blackberry Cobbler ASAP. Please. After all, there’s only a few weeks of summer left! Might as well make the most of it by digging into some yummy desserts on the back porch while you watch the sun set, right? (You know I’m right).

My partner Dylan and I are lucky enough to live in the Pacific Northwest, a.k.a blackberry heaven.  We were actually able to hand-pick these blackberries while strolling around our neighborhood – they’re everywhere! Which is really good news for us, because it means there’s a 100% chance of more cobbler in our not-so-distant futures.

small dish of blackberry cobbler topped with blackberries and vanilla ice cream with skillet of blackberry cobbler in the background

A Few Final Thoughts:

  • This recipe can comfortably serve 2 to 4, but it’s easy to double or triple if you’re serving a crowd – just cook it in a larger pan.
  • Blackberries can be replaced with any summer fruit, or your favorite blend. Blueberries, peaches, cherries, and even raspberries would all be delicious! If you’re using a larger fruit, make sure to chop it into bite-sized pieces.
  • You can use either fresh or frozen fruit for this recipe. Fresh berries tend to be sweeter, so you may need to add more coconut sugar with the latter. Frozen fruit also releases more water as it cooks, so you will need to simmer the berries for an additional 3 to 5 minutes.

Finally, a healthy blackberry cobbler that's gluten-free, vegan, and still incredibly fluffy! Made with simple steps and only 8 ingredients. #blackberrycobbler #blackberry #cobbler #glutenfree #vegan #oilfree |

If you’re looking for more summer dessert recipes, you’ll also love this Strawberry Rhubarb Pie, this Healthy Berry Crumble, and these Blueberry Crumble Bars!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Healthy Blackberry Cobbler

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4.6 from 5 reviews

Finally, a healthy blackberry cobbler that’s gluten-free, vegan, and still incredibly fluffy! Made with simple steps and only 8 ingredients. 

  • Author: Caitlin Shoemaker
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Dessert
  • Method: Stovetop, Oven
  • Cuisine: American



For the Blackberry Filling:

  • 4 cups blackberries (about 20 ounces or 561 g)
  • Juice of ½ small lemon 
  • 12 tablespoons coconut sugar, plus more to taste*
  • ½ teaspoon vanilla extract

For the Cobbler Topping:

  • 1 cup (91 g) oats, blended into flour
  • 1 tablespoon coconut sugar
  • ½ tablespoon baking powder
  • ¼ teaspoon sea salt
  • ⅛ teaspoon cinnamon (optional)
  • ¼ cup (60 g) coconut butter OR 2 ½ tablespoons vegan butter or coconut oil
  • ½ cup (118 ml) non-dairy milk


  1. Preheat the oven to 400F and place your coconut butter in the fridge to chill if you have not done so already. Add the berries, lemon juice, coconut sugar, vanilla, and 2 tablespoons of water to a 8” (23-cm) oven-safe skillet (I used cast iron) and bring to a simmer over medium high heat. Simmer the berries for 10 minutes, stirring occasionally, then turn the heat off. Add additional coconut sugar to taste, if necessary.
  2. While the berries cook, prepare the cobbler topping. Add the oats, coconut sugar, baking powder, salt, and cinnamon to a medium bowl and whisk together. Add the chilled coconut butter (or oil) to the bowl and use two knives to “cut” it into the dough, until fine “crumbs” of butter are evenly distributed throughout. Add the milk to the bowl and stir until just combined. Allow the batter to sit for at least 5 minutes, to allow the oat flour to absorb some liquid and thicken.
  3. Use a large spoon to dollop 2 to 3 sized tablespoons of the cobbler batter onto the berries. Place the skillet into the middle rack of the oven and bake for 23 to 25 minutes, until the top of the cobbler turns golden brown. 
  4. Remove from the oven and allow to cool slightly before serving as desired. Leftovers will keep at room temperature for up to 3 days.


  • For the Berry Filling: you can use any berry of choice for this recipe! If you are using frozen berries, simmer the berries for 12 to 15 minutes. If you are planning on topping the cobbler with whipped cream or dairy-free ice cream, use only 1 tablespoon of coconut sugar. If you plan to eat it plain, use at least 2 tablespoons to help balance the tartness of the berries.
  • Other Substitutions: coconut sugar can be replaced with brown sugar or another granulated sweetener of choice. I have not tested this recipe with any other flour substitutions

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. this looks amazing and SO simple ???? can’t wait to try it! I’ll likely sub the flour for another option.. I’ll let you know how it turns out!

  2. Made this for the omni fam with rave reviews! I ended up doubling the topping recipe which turned out great and covered the whole pan nicely. Used blackberries, raspberries, and blueberries.

      1. Nut/seed butters wont behave the way we want it to in this situation. We need the coconut butter, or coconut oil, or vegan butter because it is solid when cold but melts when hot, and will then turn back to a solid when it cools down after baking.

  3. Have you tried this with a liquid oil? We don’t use coconut oil/butter, dairy, or vegan butter. Thanks!

    1. Hey! We have not. The coconut butter/oil/butter would start to solidify again after being heated so the liquid oil would likely no achieve the same effect.

  4. Made this recipe with blackberries and it was delicious! Fluffy, crumbly, and melted in the mouth! I will search through several vegan dessert recipes and always end up picking healthier options. Sometimes they don’t cut it – but this recipe does! Just bought coconut shreds to make my own coconut butter. Thanks!

  5. This is a great recipe! I reduced the sugar and instead of blackberries, I used mango because they are in season and we don’t have blackberries. Thanks for the recipe, Caitlin!

    1. Can you make this in a glass dish as opposed to an iron skillet? Would the baking temperature or time change? Thanks!

      1. You can use a glass dish. We hadn’t tested it in a different dish but the baking time and temperature should still be ok. Just check on it half way through to see how it’s doing!

  6. My kids and I just finished a batch of this cobbler. I made it with frozen Haskaps so I had to add quite a bit more sugar and I mixed in some arrowroot as they basically cooked down to liquid. The biscuits turned out awesome with the coconut butter and didn’t sink in my very runny filling. I will definitely make this again with various other fruits from the freezer throughout the winter months.