Raw Blackberry Cobbler

By Chef: Mila Ilina
Posted: November 18, 2010


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The nice thing about this recipe is that you can modify it a number of ways.  I’ve made a similar recipe before using peaches for the filling instead of blackberries.  You can also use mangoes, or any combination of berries.  And for the crumble, you can substitute pecans for walnuts.Here’s a tasty salad with a creamy oil-free dressing I absolutely love!



  • 1 cup walnuts (soaked overnight & dehydrated back to dry)
  • 1/4 cup coconut flakes
  • 2 dates, pitted
  • 1/4 tsp vanilla extract (or powder)
  • Pinch Himalayan salt


  • 1 cup fresh blackberries
  • 2 dates, pitted
  • 1 Tbsp raw honey


1) In a food processor, start with the dry crumble ingredients first (walnuts, coconut, salt).  Process down to a fine crumble, do not overprocess.

2) Add dates and vanilla and continue to process until the dough starts to fold in on itself.

3) Transfer 1/2 of the mixture into a bowl and set aside.  The remaining half, press into a 6-inch round cake pan to form a crust. 

1) Add 1/2 cup blackberries back into the food processor, along with dates and honey.  Process until well incorporated.

2) Add the remaining blackberries and pulse two or three times leaving many of the chunks intact.
Pour the blackberry filling over the crust in the cake pan, and top with the remaining crumble that was set aside.  Gently press through the crumble to expose some of the filling underneath.