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–+ servings
paleo berry cobbler with a scoop of vanilla ice cream

Paleo Blackberry Blueberry Cobbler

4.42 from 24 votes
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.
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings
Author: Molly Thompson

INGREDIENTS

  • 3 cups fresh blueberries
  • 1 cup fresh blackberries
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 cup pure maple syrup
  • 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

  • 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.

Recipe Equipment

Large Mixing Bowl
8x8-inch square baking dish

Notes

Storage: 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.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 34.2g | Protein: 2.6g | Fat: 11.7g | Cholesterol: 0mg | Sodium: 11.4mg | Fiber: 4.8g | Sugar: 2.9g | Vitamin A: 7IU | Vitamin C: 15.5mg
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