Vegan Blackberry Cobbler with Chamomile-Lavender Biscuit Topping

Upgrade classic cobbler with sophisticated flavors and mindful intentions. This vegan blackberry cobbler includes several cups of tart blackberries mingling beautifully with cinnamon, allspice and vanilla. The topping is especially enticing – sweet and lightly floral chamomile-lavender biscuits. While there’s no shortage of flavor, don’t let that stop you from serving it with nice cream or coconut whipped topping.

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Vegan Blackberry Cobbler with Chamomile-Lavender Biscuit Topping

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Calories 565 kcal

Ingredients

Chamomile Lavender Biscuit Topping

• 2 cups organic all-purpose flour
• 2 Tbsp. baking powder
• 1/2 cup organic cane sugar
• 1/2 tsp. finely ground sea salt
• 1 Tbsp. ground cinnamon
• 1/2 cup vegan buttery sticks cubed
• 1/2 cup almond milk
• 2 Tbsp. agave syrup
• 2 chamomile lavender tea bags
• 1 Tbsp. vegan butter melted (for brushing)

Blackberry Filling

• 6-7 cups blackberries fresh or frozen
• 1 cup organic cane sugar
• 1 Tbsp. arrowroot starch
• 2 tsp. ground cinnamon
• Pinch allspice
• 1 tsp. vanilla extract

Instructions

Chamomile Lavender Biscuit Topping

1. Preheat oven to 350 degrees F. Grease 10-inch, oven-safe skillet with butter; set aside.
2. In saucepan over medium-high heat, bring milk and tea bags to a light boil; remove from heat. Steep tea bags for 10-15 minutes; remove tea bags.
3. In large bowl, whisk together flour, baking powder, sugar, cinnamon and salt.
4. Using pastry blender or two forks, blend in butter cubes until mixture forms into pea-sized pieces.
5. Add agave syrup and milk-tea mixture, stirring until dough becomes moist and elastic, but not too wet. Set aside.

Blackberry Filling

1. In large bowl, combine blackberries, sugar, arrowroot, cinnamon, allspice and vanilla until blackberries are fully coated.
2. In prepared skillet, spread mixture evenly.
3. Using a spoon or large ice cream scoop, lightly shape 2-3 Tbsp. of biscuit dough into imperfect semicircles. Arrange semicircles side by side about 1/2-inch apart on top of blackberry filling.
4. Generously brush biscuits with 1 Tbsp. melted vegan butter.
5. Bake 40-45 minutes or until tops are golden brown, fruit is bubbling through and mixture is thickened.
6. Remove cobbler from oven and let cool slightly.
7. Serve with dairy-free ice cream or coconut whipped topping.

Recipe Notes

Shop these ingredients and more at Vitacost.com.

Nutrition Facts

Vegan Blackberry Cobbler with Chamomile-Lavender Biscuit Topping

Amount Per Serving (1 g)

Calories 565 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g15%

Trans Fat 3g

Sodium 325mg14%

Potassium 815mg23%

Carbohydrates 108g36%

Fiber 11g44%

Sugar 61g68%

Protein 7g14%

Vitamin A 415IU8%

Vitamin C 30mg36%

Calcium 329mg33%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.