In large mixing bowl, add blackberries, diced apples, sugar, brown sugar, orange juice, cornstarch and cinnamon. Toss gently to coat fruit. Pour fruit filling into 8x8-inch baking dish.
To make biscuit topping, sift together flour, almond meal, brown sugar, baking powder, baking soda and salt in mixing bowl.
Add dairy free butter to flour mixture and cut with pastry cutter or fork, until resembles course meal.
In separate bowl, mix together almond milk, vinegar and vanilla. Add to flour mixture and gently stir until combined.
Take scoops of biscuit topping, flatten slightly with hands and place on top of fruit filling.
Bake cobbler 45-50 minutes until golden brown and fruit is bubbly. Remove from oven and place on cooling rack to cool.
Serve warm and top with your favorite dairy free vanilla ice cream!
NOTES
*If using frozen blackberries, you may need to increase baking time by 10 minutes.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2016/05/gluten-free-vegan-blackberry-apple-cobbler.html