Vegan Blackberry Cobbler

Heat oven to 350ºF and grease a 9-inch baking dish.

In a mixing bowl, add the flaxseed meal to blackberries and stir to coat berries in flaxseed meal. Set aside.

Combine flour, sugar, salt, and baking powder in a dish and stir to combine. Add melted coconut oil and milk. Gently stir to combine.

Pour batter into baking dish. Pour blackberries (coated in flaxmeal) into the batter, evenly scattering across the pan and lightly pressing the berries down.

Bake for 45–50 minutes. Check at 45 minutes; if the edges are golden brown and berries are bubbly, it is ready. If you prefer a crispier cobbler, bake an additional 5–10 minutes.

Slice and serve warm with vegan vanilla ice cream!

Notes:
• Be sure to lightly press the berries down into the cobbler batter.
• If you’re after a very golden, crispy crust, lightly spray or brush the top of the cobbler with oil prior to baking.
• You can sprinkle on another 2 to 4 tablespoons of sugar on top of the cobbler prior to baking for a sugary golden-crisp top.
• If you use a smaller or larger pan to make this blackberry cobbler, adjust baking times to ensure proper cooking. A smaller pan yields thicker cobbler and needs longer baking time. A larger pan results in a thinner cobbler, requiring less baking time!