Dairy Free Blackberry Cobbler

0 Preheat the oven to 450°F. Spray a baking pan with baking spray (or smear coconut oil along the sides and coat in granulated sugar.)
1 In a small bowl, combine [wprm-ingredient text="16 oz. blackberries with " uid="1"][wprm-ingredient text="2 ½ tablespoons granulated sugar" uid="2"] the juice of [wprm-ingredient text="1 lemon" uid="3"] and the zest of [wprm-ingredient text="½ lemon" uid="4"]. Let sit together while the cobbler topping is made.
2 In a large bowl, combine the [wprm-ingredient text="½ cup all-purpose flour" uid="6"], [wprm-ingredient text="¼ cup old-fashioned oats" uid="7"], [wprm-ingredient text="1 tablespoon granulated sugar" uid="8"] and [wprm-ingredient text="1 teaspoon baking powder" uid="9"]. Add a [wprm-ingredient text="Pinch kosher salt" uid="10"]. Stir until combined.
3 In a smaller bowl, stir together the melted [wprm-ingredient text="2 tablespoons coconut oil" uid="11"], [wprm-ingredient text="1 egg" uid="12"] and [wprm-ingredient text="3 tablespoons unsweetened almond milk" uid="13"]. Pour into the dry topping ingredients, and mix until combined.
4 Transfer the blackberry mixture to the baking dish.
5 Dollop small scoops of the cobbler topping on top of the blackberries. Sprinkle [wprm-ingredient text="Turbinado sugar" uid="14"] on top.
6 Transfer the baking dish to the oven. Bake for 30 minutes, or until the cobbler topping is golden brown.
7 Serve warm with dairy-free ice cream, and enjoy.