• 4 apples (cut into 1 centimeter cubes; peeled or unpeeled -- your choice!)
  • 1 1/2 cups blackberries (washed and patted dry)
  • 1/3 cup agave nectar
  • A pinch of salt
  • 1/3 cup coconut oil
  • 2/3 cup coconut sugar
  • Pinch of sea salt
  • 1/2 cup sorghum flour
  • 1 cup oat flour
  • 1 teaspoon ground cinnamon
  • Vegan cream cheese (tofu/soy-based, not cashew-based) for decoration and presentation


  1. Preheat the oven to 375 degrees F. Mix together apples, blackberries, agave nectar, and a pinch of salt in a large bowl. Pour contents into an 8x8 baking pan and set aside.
  2. Prepare crumble topping: Line another 8x8 baking pan with plastic wrap. Mix together coconut oil and coconut sugar in a large bowl. Add remaining dry ingredients and mix until just combined. Pour into the prepared baking pan and put in the freezer to solidify coconut oil.
  3. Bake the fruit in the oven for 10 minutes.
  4. Once the blackberries have lightened in color and the apples have gotten a bit soft, remove fruit from the oven. Let cool for about 5 minutes. Remove chilled crumble, separate it from the plastic, and add to the top of the fruit compote.
  5. Bake for 15-20 minutes, or until the crumble is golden and fruit is syrupy and cooked through.
  6. Enjoy the cobbler hot with your favorite dairy-free yogurt or coconut cream, or let chill and eat like a danish. Keeps in the refrigerator for up to 2 days.