This Cashew Cheese and Blackberry Cobbler is not your grandma's cobbler. Oh, it's still got that comforting, homey vibe, but with a delightful twist! We're swapping out the traditional buttery, crumbly topping for a luxuriously creamy cashew cheese that adds a surprising tang and a beautiful, unexpected contrast to the sweet blackberries. Imagine: warm, juicy blackberries nestled in a sweet and tangy sauce, all crowned with a luscious layer of homemade cashew cheese... pure heaven!
This recipe is perfect for a summer afternoon get-together, a cozy night in, or even a special occasion. It's surprisingly easy to make, even for beginner bakers. And the best part? It's naturally vegan and gluten-free (if you use gluten-free cornstarch). So everyone can enjoy this delightful treat, regardless of dietary restrictions! I even surprised my lactose-intolerant friend, Lily, with this cobbler, and she went absolutely nuts for it!
Required Equipments
- 9x13 inch baking dish
- whisk
- medium saucepan
- blender or food processor
- measuring cups and spoons
Cashew Cheese and Blackberry Cobbler
A delightful twist on a classic dessert! This vegan and gluten-free cobbler features a creamy cashew cheese topping and a sweet and tangy blackberry filling.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking dish. This step prevents sticking and ensures easy removal later. Trust me on this one; I've learned from experience!
- Make the cashew cheese: In a blender or food processor, combine 1 cup raw cashews (soaked in hot water for at least 30 minutes to soften), 1/2 cup water, 2 tablespoons lemon juice, 1/4 teaspoon salt, and 2 tablespoons nutritional yeast (for a cheesy flavor). Blend until completely smooth and creamy. Add more water, one tablespoon at a time, if needed to reach desired consistency. It should be thick and spreadable, like cream cheese.
- Prepare the blackberry filling: In a medium saucepan, combine 4 cups fresh blackberries, 1/4 cup honey (or your sweetener of choice!), 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Cook over medium heat, stirring frequently, until the berries soften and the sauce thickens (about 5-7 minutes). Let the filling cool slightly.
- Assemble the cobbler: Pour the cooled blackberry filling into the prepared baking dish. Spread the cashew cheese evenly over the top. Don't be shy; use all of that delicious cashew cheese!
- Bake: Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly. The baking time might vary depending on your oven, so keep an eye on it! A toothpick inserted into the center should come out clean.
- Cool slightly: Let the cobbler cool slightly before serving. This prevents burns and gives the filling a chance to set up. It is best served warm, or even at room temperature.
- Serve and enjoy!: Scoop generous portions into bowls and revel in the deliciousness of this sweet and tangy treat. It's amazing served with a scoop of vanilla ice cream or a dollop of whipped cream. (But honestly, it’s pretty darn delicious all on its own!)
📝 Notes
- For best results, soak the cashews in hot water for at least 30 minutes before blending. This will make them much creamier. If you dont have a blender, you could try to mash up the cashews by hand. It might take some time and your arm will be sore, but you can do it!
- Don't overcook the blackberry filling, or it will become too thick and gummy.
- Feel free to adjust the sweetness of the filling according to your taste preferences. Some people like it tart, some like it sweet. There is no right or wrong way to bake this, as long as you enjoy it at the end! That is all that matters.
🍎 Nutrition
Calories: 350kcal
Protein: 8g
Fat: 15g
Carbohydrates: 50g
Fiber: 5g
Calcium: 100mg
