Look no further for a healthy blueberry dessert recipe! This paleo 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.
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 delicious dessert 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!
Tell Me About this Paleo Blueberry Cobbler Recipe
- Easy Recipe: quickly make the filling and plop the topping on top. It's one of the easiest desserts!
- Delicious summer dessert: use up leftover berries or purchase some from the farmer's market in the summer for a dessert bursting with fresh fruit.
- Gluten-free and dairy-free: utilize grain-free flours like almond flour to make the best healthy blueberry cobbler.
Grab These Ingredients
Here are the simple ingredients for this gluten-free blueberry cobbler. Most are pantry staples, so they're easy and affordable to find at the grocery store. Jump down to the recipe card for exact measurements.
- 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.
- Lemons: add lemon juice and lemon zest to the blueberry filling to brighten it up.
- Maple syrup and coconut sugar: these are the two sweeteners you'll need to make this paleo blueberry cobbler recipe. Use any substitute for coconut sugar if needed.
- Tapioca flour: this is used as a thickener in the recipe similar to cornstarch and helps thicken up the berries and their juices. You can also use arrowroot starch.
- Almond flour: it's the base of the soft cobbler topping with the cinnamon crust. I don't recommend swapping this out for coconut flour or gluten-free flour because they have different structures and absorb different amounts of liquid.
- Dairy-free milk: we used coconut milk but you could use almond milk or cashew milk.
- Coconut oil: these two are the wet ingredients for the recipe and help bind the cobbler topping together.
And if you're craving more blueberry desserts, try these naturally sweetened blueberry popsicles.
How to Make Paleo Berry Cobbler
The full printable recipe is below, but let’s walk through the steps so you have a clear idea of what to expect when making this easy paleo blueberry cobbler recipe.
Start by making the blackberry blueberry filling. In a large bowl, mix together the berries with maple syrup, tapioca flour, lemon juice, lemon zest, and cinnamon.
Pour the berry mixture into a greased baking dish.
In a separate bowl, combine the almond flour, tapioca flour, baking powder, coconut milk, melted coconut oil, vanilla extract, and 1½ tablespoons of coconut sugar in a medium bowl and mix until smooth.
Dollop by the spoonful on top of the blueberries.
Combine 1½ tablespoons of sugar and ½ tablespoon of cinnamon together in a small bowl then sprinkle over the flour mixture.
Bake for 30-35 minutes until the cobbler topping is set and golden brown. Serve it with your favorite dairy-free vanilla ice cream!
Store leftovers in an airtight container in the fridge for up to 4 days. This recipe also freezes well for up to 3 months. Thaw overnight and reheat in the oven at 350°F until warmed through. Cover with foil to avoid it over-browning.
To make and freeze in advance, allow the baked cobbler to cool completely. Cover tightly with plastic wrap and freeze for up to 3 months.
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 Fruit Desserts
- Healthy apple crisp
- Paleo zucchini bread
- Gluten free dark chocolate cherry crisp
- Paleo strawberry rhubarb crisp
Paleo Blackberry Blueberry Cobbler
- 3 cups fresh blueberries
- 1 cup fresh blackberries
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- ¼ cup pure maple syrup
- ½ cup + 2 teaspoons tapioca flour divided
- 1 tablespoon ground cinnamon divided
- ½ cup almond flour
- 2 teaspoons baking powder
- 3 ½ tablespoons coconut milk
- 3 ½ tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 3 tablespoons coconut sugar divided
- Large Mixing Bowl
- 8x8-inch square baking dish
- 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, lemon juice, lemon zest, maple syrup, 2 teaspoons 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.