This paleo, gluten and dairy-free cobbler has become one of our favorite summertime desserts. It's quick, easy and ready in just a few minutes. I promise, you're gonna love this one!
In a small bowl, whisk together all of the filling ingredients and set aside.
In another bowl, combine topping ingredients together until batter forms.
In an 8 inch cast iron skillet, pour filling ingredients in skillet over blackberries and gently stir together.
Next, spoon the batter topping on top of the filling. (Spoon directly in the middle, spreading batter over filling, but leaving the edges exposed so berry filling will show. The batter is a little sticky and thick so you may need to use your fingers to help spread it out.
Bake for 25 minutes until berries are bubbling and topping is a light golden brown. Start checking at 22 minutes and bake until desired brownness.
Serve with vanilla coconut-milk icecream...a must! Enjoy!
Notes
I created this recipe to perfectly fit in an 8 inch cast iron skillet. All ovens cook differently, make sure to check cobbler starting at 22 minutes.