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Cherry and Blackberry Skillet Cobbler

Cherry and Blackberry Skillet Cobbler


for the topping

  • 1/4 cup superfine sweet rice flour
  • 1 TB sugar
  • 1/2 tsp baking powder
  • pinch salt
  • 2 TB cold coconut oil
  • 1/8 cup rice or cashew milk

for the filling*

  • 1 TB Earth Balance
  • 1/2 cup frozen cherries
  • 1/2 cup frozen blackberries
  • pinch salt
  • 1 tsp cornstarch, blended with 2 TB cold water
  • 1 tsp lime juice

*any frozen, small sized fruit will work here, like peaches, raspberries or blueberries

to serve

  • 1 TB brown sugar
  • vanilla ice cream, for serving (I used Tofutti vanilla)


  1. Preheat your oven to 425 degrees.
  2. To make the topping, combine the sweet white rice flour, sugar, baking powder and salt into a bowl.
  3. Using a strong spoon, scrape off flakes of cold coconut oil from the jar, eyeballing out about 2 tablespoons. You don’t want to pack it into a scoop; rather, you want to scatter the flakes into the flour mixture and stir gently. Add the rice or cashew milk and stir until crumbly. Set aside.
  4. To make the filling, melt the vegan butter in a small pan over medium-low heat. Add in the cherries and blackberries until slightly softened, about 2 minutes. Add in the salt and stir in the cornstarch slurry, stirring until thickened slightly, about 15-20 seconds. Remove from the heat and stir in the lime juice.
  5. Divide the filling mixture in half and spoon into 2, 3 1/2-inch mini cast iron skillets. Next, divide the topping mixture in half, and dot over the tops of each skillet, leaving a little of the filling showing through.
  6. Place the skillets on a baking sheet and bake for 10-12 minutes. Remove from the oven and sprinkle brown sugar over the tops and bake for 2-3 minutes more.
  7. * This recipe can also be easily doubled to create 4 servings by using a 5-inch cast iron pan. Simply cook the fruit directly in the cast iron pan, then add on the topping. Increase the bake time to 17-19 minutes, sprinkle with brown sugar, then bake for 2-3 minutes more.
  8. Allow to cool for 10 minutes, then serve straight out the skillet, topped with vanilla ice cream.
  • Cook Time: 30 minutes