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Blackberry-Raspberry Cobbler

Servings 6 servings



  • 2 cups fresh blackberries
  • 2 cups fresh raspberries
  • 1/4 cup coconut sugar
  • 1 tablespoon cornstarch
  • 2 teaspoon lemon juice
  • 1/4 teaspoon cinnamon


  • 1 cup gluten-free Bisquick Mix
  • 2 tablespoons coconut sugar
  • 1 cup canned unsweetened coconut milk
  • 2 tablespoons softened butter
  • 2 tablespoons butter

Coconut sugar for sprinkling on top


    • Preheat oven to 350°. Combine berries, 1/4 cup sugar, cornstarch, lemon juice and cinnamon in a large bowl.
    • Combine Bisquick, 2 tablespoons coconut sugar, coconut milk and softened butter in a medium bowl.
    • Place butter in a 10-inch iron skillet; place skillet in oven until butter has melted. Spoon berry mixture evenly into skillet. Evenly spoon and spread topping mixture over berries. Sprinkle with a bit of coconut sugar.
    • Bake at 350° for 30 minutes or until topping is golden and berries are bubbly.