Blackberry Cobbler

If you ask someone what to eat to improve their eyesight, that person will more than likely say “carrots.” While its true that carrots are a good source of vitamin A, which helps the eyes, it’s by no means the only food that can keep your peepers in top shape. Take a closer look at berries and you’ll see they have just as much to offer for eye health. For example, blackberries are packed full of antioxidants. These antioxidants could lower the risk of macular degeneration, cataracts, and other eye diseases. Blackberries can sometimes take a backseat to blueberries, but a low amount of sugar and several vitamins including C and K that they boast make them the unsung heroes of the berries clan.

Blackberries are a diverse fruit. You can eat them raw for a snack or bake them into a warm dessert such as blackberry cobbler. I never liked cobbler growing up, but this is now one of my favorite dishes. It’s quick and easy, and this version is lighter than the typical recipe for many reasons. There is less added sugar, canola oil is used in the place of butter, and almond milk is substituted for regular milk. Blackberry cobbler is normally served with ice cream, but I recently made a wonderful discovery. It’s just as wonderful with a scoop of vanilla Greek yogurt. So, grab a fork and enjoy a piece of cobbler. Your stomach and your eyes will thank you.


  • 4 cups fresh blackberries
  • 3/4 cups brown sugar, packed
  • 1/3 cup canola oil
  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 350 degrees and lightly coat a glass dish with cooking spray.
  2. In a medium pot, combine 3 cups blackberries and 1/2 cup sugar.  Bring to a boil, reduce heat to a simmer and cook for 5 minutes, stirring occasionally. Remove from heat and stir in remaining blackberries. Pour into baking dish.
  3. In a large bowl, whisk together flour, the remaining sugar, baking powder, salt and cinnamon. Add canola oil, milk and vanilla. Stir until well-combined and batter is no longer lumpy.
  4. Pour batter evenly over fruit and sugar mixture and spread out with a spatula.
  5. Bake for 30 to 35 minutes or until cobbler is light golden brown and a toothpick inserted in the center comes out clean.
  6. Let stand for 5 minutes before serving.