Look no further for a healthy blueberry dessert recipe! This paleo blackberry blueberry cobbler is all you need! The cobbler topping is grain free and made with almond flour, coconut oil and maple syrup while the filling is made with fresh blackberries and blueberries.
You’ll love it with a big scoop of dairy free ice cream! I grabbed everything I needed for this paleo dessert in one grocery pickup at Kroger and it was so easy.
There’s nothing better than a warm fruity dessert with a big scoop of vanilla ice cream. That’s what summer is all about. Fresh, in-season fruit from Kroger turned into a healthy dessert served for all your friends and family.
I made this recipe when my mother in law came into town for the weekend and we ended each night with paleo blueberry cobbler by the fire each night. That’s the best kind of summer night!
I whipped this up quickly before she came by using Kroger’s grocery pickup. Which means I didn’t get out of the car and all the ingredients for this paleo dessert were in my car in minutes.
On top of the grocery pickup, I love it because it’s a one-stop-shop for all things paleo. Even if you follow another diet like FOODMAP, vegan keto etc. they’ve got ya covered. I don’t have to drive to any health food store, just down the road! It’s the best.
Ingredients you’ll need to shop for:
- Fresh berries: blueberries and blackberries are in season right now and you might even be able to snag them on sale at Kroger depending on when you’re making it! I splurge for the organic berries.
- Maple syrup and coconut sugar: these are the two sweeteners you’ll need to make this paleo blueberry cobbler recipe.
- Tapioca flour: this is used as a thickener in the recipe similar to cornstarch and helps thicken up the berries and their juices.
- Almond flour: it’s the base of the soft cobbler topping with the cinnamony crust. So good!
- Coconut milk and coconut oil: these two are the wet ingredients for the recipe and help bind the cobbler topping together.
Don’t forget to shop at Kroger to grab everything you need to make this recipe!
How to make paleo blackberry blueberry cobbler:
- Start by making the berry mixture. First, you’ll mix the berries with maple syrup, 1½ teaspoon tapioca flour and 1½ teaspoon cinnamon and pour it into a greased baking dish.
- Next, combine the almond flour, ½ cup tapioca flour, baking powder, coconut milk, melted coconut oil, vanilla extract and 1½ tablespoons sugar in a medium bowl and mix until smooth. Dollop by the spoon full over the berry mixture.
- Combine 1½ tablespoons of sugar and ½ tablespoon of cinnamon together in a small bowl then sprinkle over the flour mixture. This adds more flavor and an extra crunchy crust to the outside of the cobbler.
- Bake for 30-35 minutes then serve with your favorite dairy free ice cream!
This recipe is sponsored by Kroger. All thoughts and opinions are my own. Thanks to brands like Kroger who believe in me and this blog that allows me to continue to share free recipes with all of you!
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More healthy, fruity desserts:
- Healthy apple crisp
- Paleo zucchini bread
- Gluten free dark chocolate cherry crisp
- Paleo strawberry rhubarb crisp
Blackberry and blueberry cobbler [paleo]
INGREDIENTS
- 2 cups fresh blueberries
- 2 cups fresh blackberries
- 4 tablespoons pure maple syrup
- 1/2 cup plus 1½ 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 Kroger® Pure Vanilla Extract
- 3 tablespoons coconut sugar divided
INSTRUCTIONS
- Preheat oven to 350°F. Prepare a 1¾-quart baking dish with coconut oil spray or nonstick cooking spray.
- In a medium bowl, combine the blackberries, blueberries, maple syrup, 1½ teaspoon tapioca flour and 1½ teaspoon cinnamon. Stir to combine, then place in the prepared baking dish.
- In a different medium bowl, combine the almond flour, ½ cup tapioca flour, baking powder, coconut milk, melted coconut oil, vanilla extract and 1½ tablespoons sugar. Mix until smooth. Dollop by the spoon full over the berry mixture.
- In a small bowl, combine 1½ tablespoons of sugar and ½ tablespoon of cinnamon together, then sprinkle over the flour mixture.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Serve with dairy free ice cream. Refrigerate leftovers.
Nutrition
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