Plump berries full to bursting with juiciness, surrounded in a buttery cake batter scented with cinnamon, and topped with Homemade Coconut Ice Cream for the ultimate summery treat! The funny thing is, there’s actually no butter in this batter style cobbler, the buttery richness comes from cashew butter. Cashew butter is a most magical substance, simultaneously it can replace peanut butter for the best mock Peanut Sauce ever, and on the other hand here it is baking up into a most delicious cobbler. Will the wonders never cease!?!
Seriously and all joking aside, I really love cashew butter for it’s versatility. Ever since I discovered you could take nut butters and turn them into cakes and brownies, I’ve been using them for almost all my baking. I still occasionally use almond flour but only when I want something to have more texture, and don’t even get me started on gluten free flours. We just tried a gluten free pizza crust this week, and needless to say I almost cried – we’re not talking tears of joy here… it wasn’t very good to say the least. For now, I’ll be sticking to my Sweet Potato Pizza Bites – no disappointment there!
The batter for this cobbler comes together easily in just 1 bowl, and you don’t even need a mixer.
I baked this cobbler 2 different ways, the first time I baked it in a regular baking pan, and the second time I baked it in a 9″ cast iron skillet. I think the outer crust/edges turns out a little better in the cast iron pan, but you can make it either way.
After you pour the batter in, top with the blueberries and bake just until the cobbler is starting to set but is still fairly soft in the middle.
You can serve the cobbler as is, in which case it’s really good for weekend breakfasting. You can also top it with the aforementioned coconut ice cream or this Maple Ice Cream for another great flavor pairing!Print
Cinnamon Blueberry Cobbler
- Total Time: 40 mins
- Yield: 4-6 servings 1x
- 8 ounces roasted cashew butter, 3/4 cup
- 1/4 cup honey
- 2 eggs
- 2 Tablespoons coconut oil, melted
- 2 Teaspoons finely grated lemon zest
- 2 Teaspoons vanilla extract
- 1/2 Teaspoon cinnamon
- 1 Teaspoon baking powder
- pinch of sea salt
- 2 cups blueberries, 8 ounces
- Preheat the oven to 350ºF.
- Mix together all of the ingredients except the blueberries until the batter is completely smooth.
- Pour the batter into the greased 11″ x 7″ baking pan or into a well seasoned 9″ cast iron skillet. If you use the skillet, you can melt the coconut oil right in the pan before whisking together the batter in the skillet. This method saves you a bit on dishes and it’s my favorite.
- Scatter the blueberries evenly over the top of the batter and place the cobbler in the oven to bake.
- The cobbler will take 20-25 minutes in the cast iron skillet and 25-30 minutes in the baking pan. The difference in the baking time is because the cast iron skillet goes into the oven already warm, and it has a head start. Always be sure to start checking the doneness before the full baking time is up, in case the cobbler finishes sooner.
- The cobbler is finished when it’s puffed up but still soft in the middle (not totally gooey).
- Remove the cobbler from the oven and serve warm topped with ice cream if desired.
- This cobbler keeps for 3 days, and tastes great at room temperature.
- Prep Time: 15 mins
- Cook Time: 25 mins
18 thoughts on “Cinnamon Blueberry Cobbler”
Can you substitute organic smooth peanut butter for the cashew butter for this recipe?
You should be able to sub peanut butter in, although the texture is slightly different for each nut butter I’ve tried. I would recommend subbing in almond butter which would be a little closer for flavor pairing. I hope this helps, and be sure to let me know how it goes, or if you have anymore questions!
So, I see that frozen blueberries should be OK. I suspect that would hold true for frozen wild blueberries as well, yes. They are much smaller than cultivated blueberries.
Wild blueberries work too, but I’m sure as you would know the frozen ones with their dark purple color can make batter a dark grey, but the taste is still delicious!
Is butter okay to use instead of coconut oil?
Butter works great, just sub it in a 1:1 ratio, I’ve used it before and it worked out perfectly! I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!
So delicious and versatile, thank you for sharing! I refused to make a trip to the market and stubbornly used what I had on hand, substituting almond butter for cashew, real maple syrup for honey, and half the blueberries for strawberries, and it still turned out beautifully!
I’m so glad you enjoyed it, and it sounds like you make some great substitutions – I hate making a special trip too!
My daughter in law makes this every week. Its a favorite Saturday staple for breakfast. Better than pancakes and so filling. I’m going to make it and if it doesn’t get eaten in one day I can portion it for a quick breakfast on the go. Thank you, this recipe is perfect! I have also substituted almond butter and its also very good.
I’m so glad to hear you’ve been enjoying it! I love this recipe too, I make it for every thing from brunches to breakfasts on the go, and I’ve even taking it with us camping quite a bit. 🙂
Hi! Can I use frozen blueberries and expect similar results?!
I’m pretty sure frozen berries will work, I haven’t tried it with this recipe, but I’ve substituted frozen for fresh in a lot of other recipes and it’s always worked. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!
This is SO AMAZING! YUM! Thanks for the recipe!
I’m so glad you enjoyed it, this is one of Tyler’s all time favorites! 🙂
Hi Kari, is it totally flourless or maybe You forgot to write about it in recipe?
This recipe is totally flourless, the cashew butter acts as the flour and it produces a super moist cake similar to a pound cake.
Are you kidding me Kari? A cobbler made with cashew butter? That is so fantastic!!!!
Cashew butter has got to be one of my favorite things, it’s just so versatile!