Blackberry Basil Cobbler

Summer blackberries combined with basil makes an unexpected delight. Recipe & Photo by Sarah of Cooking with CSA.


  • 4 cups Black Berries
  • 2 Tbsp. Maple Syrup
  • 2 Tbsp. Basil
  • 1 Tbsp. lemon juice
  • Zest of 1 lemon
  • 1⁄2 tsp. cinnamon


  • 1⁄2 cup coconut sugar
  • 1 1⁄2 cups brown rice flour
  • 1⁄2 cup raw buckwheat groats 1/3 cup melted coconut oil 1⁄4 tsp. cinnamon
  • Dash of salt


  1. Preheat oven to 350 degrees.
  2. In a medium bowl place black berries, maple syrup, chopped basil, lemon juice, lemon zest and cinnamon.
  3. Using the back of a fork mash the black berries up and mix well.
  4. Pour the mixture into the bottom of a bread loaf pan.
  5. Next place buck wheat groats into a food processor and process until a chunky flour is created.
  6. Next in a large bowl add buckwheat mixture along with brown rice flour, coconut sugar, and cinnamon, salt and melted coconut oil.
  7. Mix well, mixture should stick together a little, if not add more coconut oil.
  8. Top black berry mixture with topping mixture.
  9. Bake for 40 minutes. Remove and allow to cool for 5 minutes, serve with vanilla ice cream.
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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