Blackberry Cobbler

Blackberry Cobbler


3 cups Blackberries, plus extra few for garnish

2 tablespoons coconut sugar, plus extra for sprinkling

Pinch salt

2 tablespoons butter, diced

2 puff pastry sheets

½ cup butter, softened (not melted)

½ cup brown sugar

¼ cup almonds, sliced and toasted

Pinch salt

1 egg, beaten

Vanilla ice cream


Preheat oven to 400 degrees.

Mix together berries, coconut sugar, salt and butter in a bowl. Spoon into lightly greased 3” ramekins.

Place ramekins on lined baking sheet.

In another bowl, combine softened butter, brown sugar, almonds and salt. Should be the consistency to spread (not melted).

On a lightly floured surface, take each puff pastry sheet and cut in half, diagonally. Set aside one half.

Lightly roll out pastry sheet to approximately ¼” thickness.

Using a spatula, spread a thin layer of butter/sugar mixture onto pastry. Fold pastry in half, creating another triangle. Spread more mixture onto pastry and fold again. Repeat process until you have a triangle big enough to fit on top of ramekin (about 3”).

Place pastry triangle on top of berries in ramekin and brush with egg mixture. Sprinkle tops of pastry with coconut sugar.

Bake at 400 degrees for approximately 20-25 minutes, or until pastry is puffed and golden brown.

Serve with vanilla ice cream and extra berries.

Makes 4 ramekins.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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