3cupsfresh blackberriessliced (or 24 ounces frozen blackberries or a berry mix)
1/2cupcane sugardivided
2tablespoonswater
1cupssoy milk
1teaspoonapple cider vinegar
2tablespoonsgrapeseed oil + 1 tablespoon grapeseed oil or cooking oil spray for greasing
1cupsall-purpose flour
1 1/2teaspoonsbaking powder
¼teaspoonsalt
Instructions
Preheat oven to 350°, and grease an 8x8 baking dish or 9” pie dish.
In a saucepan combine the blackberries, 1/4 cup of the sugar, and water. Bring it to a simmer, and cook on low until the berries begin to soften, about 5-7 minutes.
Mix together the soy milk, vinegar, and 2 tablespoons of oil.
In another mixing bowl combine the flour, remaining sugar, baking powder, and salt. Pour the soy milk mixture into the flour mixture, and whisk gently to combine.
Pour the batter into the baking dish. Don’t stir it. Scoop the syrupy berries evenly over the batter. Don’t stir this either. Bake for 35-40 minutes, until the cobbler has browned along the edges, and baked though the fruit.
Allow to cool for at least 15 minutes, then serve warm.