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Blackberry Cardamom Cobbler

August 30, 2012

I like pretty food. You know I have a tendency to sprinkle coarse sugar on just about everything so it comes out all sparkly. When food looks good, you want to eat it. Why do you think I spend so much time artfully arranging the things I make into poses that will tantalize your taste buds?

And yet, some of the tastiest food is the homeliest. Think about stew. That stuff just isn’t pretty. It’s mostly brown and soft and slopped into a bowl. But you crave it on a cold night, it’s comforting and delicious. It’s the same with cobbler. It isn’t going to win any beauty awards, but it’s just as scrumptious as its prettier cousin pie and no where near as high maintenance.

This cobbler is made with freshly picked wild blackberries. The dough is laced with an intriguing dose of cardamom. It’s best served warm with a scoop of ice cream melting into the berries. Even at breakfast time.

Blackberry Cardamom Cobbler

© Copyright 2012 Carly Sullivan, Tart to Heart

Serves: 6-8



  • 5 cups blackberries
  • 2 Tbsp tapioca starch
  • 2 Tbsp honey
  • 1 Tbsp lemon juice


  • 1/3 cup coconut flour
  • 2 Tbsp hazelnut or almond flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cardamom
  • 2 Tbsp butter, cold
  • 2 eggs
  • 2 Tbsp honey
  • 1/3 cup coconut milk


  1. Preheat the oven to 375°F.
  2. In a bowl, combine the blackberries, tapioca starch, 2 Tbsp honey and lemon juice, tossing gently to coat the berries.
  3. Pour into a deep dish pie pan or other similar size baking dish and bake 15 minutes while you prepare the filling.
  4. In a bowl, combine the coconut flour, nut flour, baking powder, salt and cardamom. Cut the butter into small pieces and rub into the dry ingredients.
  5. In another bowl, whisk together the eggs, 2 Tbsp honey and coconut milk. Add the wet ingredients to the dry ingredients and stir to combine.
  6. Remove the berries from the oven. Scoop the dough into rounds and flatten slightly with your hands. Place the rounds of dough over the top of the berries.
  7. Bake until golden brown and the berries are bubbly and thickened, another 15 minutes. Let cool 10 minutes, then top with ice cream and enjoy!
11 Comments leave one →
  1. August 30, 2012 11:11 pm

    Wow! That seriously looks amazing! I really need to give this a shot before summer is over.

  2. August 31, 2012 12:40 am

    That looks amazing. Blackberries and cardamom are meant for each other, as far as I’m concerned! I really had better go pick some blackberries this weekend.

  3. August 31, 2012 3:30 am

    Snap. Nearly 🙂 I just did a cardamom plum crumble – this looks really great!

  4. August 31, 2012 5:43 am

    Yum! This looks great. I happen to think it is pretty! 🙂

  5. August 31, 2012 5:55 am

    That looks delicious. Nice choice of sering plate 🙂

  6. August 31, 2012 6:22 am

    Love the idea of cardamom in this cobbler! It’s such a good spice to bring warmth to anything bready.

  7. August 31, 2012 2:33 pm

    I’m with you…I like pretty food. Even my husband says his mother used to say presentation was half of cooking.

  8. September 1, 2012 5:17 am


  9. Nutmeg permalink
    September 16, 2012 1:11 pm

    Sounds delicious! I’ve been wanting to make a buckle lately & I just might have to try this flavor combination! Thanks for sharing!

  10. mataicooking permalink
    October 17, 2012 3:50 am

    Ich könnte darin baden, so köstlich sieht es aus . . .

  11. May 7, 2013 3:53 pm

    Love this! Looks so good and I love blackberry cobbler.

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