Blackberry and blueberry cobbler [paleo]
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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 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
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.
Serving: 1g | Calories: 440kcal | Carbohydrates: 59g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Sodium: 260mg | Fiber: 8g | Sugar: 34g