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! 5 from 4 reviews
