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
- 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.