Blackberry Cobbler

This is adapted from The New Vegetarian Epicure, the only difference is I use less sugar. It’s quite low in fat and sugar and really quite good.

Serves 4


  • 24-32 ounces blackberries - frozen are fine

  • ¼ cup plus 2 T sugar

  • 1 T cornstarch

  • Juice of 1 lemon


  • 1 cup flour

  • 2 T sugar

  • ½ t baking soda

  • 1 t baking powder

  • ½ t salt

  • 2 T butter, melted

  • ½ cup buttermilk


Preheat oven to 350°

In a 2 quart non-reactive saucepan, add:

  • ¼ cup plus 2 T sugar

  • 1 T cornstarch

  • Juice of 1 lemon

Bring to a gentle boil, swirling to combine. Add frozen berries and bring back to a simmer, cooking gently for a minute or two. Taste and add more sugar or lemon as needed. Pour into an 8-inch square glass baking dish.

To prepare topping, combine dry ingredients and mix well. Add melted butter to buttermilk and stir to combine. Add to dry, mixing with a fork very gently until just combined. The dough may be sticky – don’t worry.

Drop the dough by spoonfuls onto the fruit – try to space it out somewhat. Bake for 20-25 minutes until the crust is golden and the fruit is bubbling up all around. Serve hot or warm.