Blackberries: cobbler and jam


When I went to the grocery store last week, blackberries were on sale for $1 a package! Needless to say I got loads of them! I made blackberry jam and blackberry cobbler with them, and they were both so good! I’ll share the recipes here:

Blackberry Cobbler

4 cups blackberries

1 Tbsp tapioca flour

3 Tbsp maple syrup

2 Tbsp lemon juice

2 Tbsp water

1 tsp vanilla

Stir these ingredients together in a bowl to make the filling, and then put in an 8×8 greased pan.

1 cup almond flour

3 Tbsp melted coconut oil

4 Tbsp maple syrup

1/4 tsp almond extract

1/2 tsp cinnamon

1/4 salt

In the same bowl as above, stir these ingredients together. Then dollop the batter on top of the blackberry mixture. Sprinkle with coconut sugar (optional) and bake at 350 F for 40 minutes. Serve with ice cream! In the picture below, I made a double batch of the cobbler!

Blackberry jam

1 pound blackberries

3 Tbsp maple syrup

3 Tbsp chia seeds

1 tsp lemon juice

1/2 tsp vanilla

In a saucepan, bring blackberries to a boil, then simmer for 5 minutes until the berries are soft.

Add everything but the vanilla, and cook on low for 5-7 minutes until thickened, stirring.

Remove from heat, add vanilla, and cool to room temperature before putting in jars.

This will keep in the fridge for 2 weeks, or you can freeze it!

In the picture below, I have blackberry jam on a slice of homemade bread.

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