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Paleo Blackberry Blueberry Cobbler Recipe

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3.9 from 90 reviews

This Paleo Blackberry Blueberry Cobbler is a delicious and naturally sweet dessert perfect for those following a paleo lifestyle. Bursting with fresh blackberries and blueberries, tossed in a hint of lemon and pure maple syrup, it’s topped with a tender, cinnamon-spiced almond and tapioca flour crust. Baked until golden and bubbly, it offers a wholesome alternative to traditional cobblers with gluten-free and dairy-free ingredients.

  • Total Time: 40-45 minutes
  • Yield: 6 servings

Ingredients

Fruit Filling

  • 3 cups fresh blueberries
  • 1 cup fresh blackberries
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 cup pure maple syrup
  • 2 teaspoons tapioca flour
  • 1 1/2 teaspoons ground cinnamon

Cobbler Topping

  • 1/2 cup + 2 teaspoons tapioca flour (divided)
  • 1 tablespoon ground cinnamon (divided)
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 3 1/2 tablespoons coconut milk
  • 3 1/2 tablespoons coconut oil (melted)
  • 2 teaspoons vanilla extract
  • 3 tablespoons coconut sugar (divided)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 1¾-quart baking dish with coconut oil spray or a nonstick cooking spray to prevent sticking.
  2. Mix the Berry Filling: In a medium bowl, combine the blueberries, blackberries, lemon juice, lemon zest, maple syrup, 2 teaspoons of tapioca flour, and 1½ teaspoons of ground cinnamon. Stir everything gently to coat the berries evenly, then transfer this mixture into the prepared baking dish.
  3. Prepare the Cobbler Topping: In a separate medium bowl, mix together the almond flour, ½ cup tapioca flour, baking powder, coconut milk, melted coconut oil, vanilla extract, and 1½ tablespoons of coconut sugar. Stir until smooth and well combined.
  4. Assemble the Cobbler: Spoon the topping mixture by dollops evenly over the berry filling in the baking dish, covering as much surface as possible.
  5. Add the Cinnamon Sugar Topping: In a small bowl, mix the remaining 1½ tablespoons of coconut sugar with ½ tablespoon of ground cinnamon. Sprinkle this mixture evenly over the cobbler topping for a flavorful crust.
  6. Bake: Place the cobbler in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
  7. Serve: Let the cobbler cool slightly before serving. It’s excellent warm and pairs beautifully with dairy-free ice cream. Store any leftovers refrigerated.

Notes

  • For a thicker filling, increase tapioca flour by 1 teaspoon if your berries are very juicy.
  • Use fresh or frozen berries; if frozen, thaw and drain excess liquid before mixing.
  • You can substitute coconut milk with any other non-dairy milk if desired.
  • Ensure coconut oil is melted but not hot to avoid cooking the topping batter prematurely.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Paleo
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/paleo-blackberry-blueberry-cobbler-recipe/