Paleo blackberry cobbler made grain-free, refined sugar-free, dairy-free, and vegan. This super easy recipe is completely goof-proof and only requires about 45 minutes to make!
Blackberry cobbler is by far one of my favorite fruit-infused desserts. The buttery topping, the juicy, gooey, sweet and tangy blackberries…paired with a great vanilla ice cream, there are few equally mouth-watering foods you can put in your face.
I make my cobblers, crisps, and crumbles grain-free using almond flour, tapioca flour and just a touch of pure maple syrup.
Take, for example, my Paleo Pear Crumble, Grain-Free Cherry Crumble, Paleo Raspberry Crumble, Paleo Strawberry Crumble, Vegan Strawberry Cobbler, and my Gluten-Free Peach Crisp.
What can I say? Girl loves her fruit-infused desserts!
They are so incredibly easy to toss together, and the result is out of this world!
A more traditional cobbler uses buttery, flaky biscuits as the topping, or a pie crust topping. If you prefer the presentation of the biscuit topping approach, you can still use this grain-free almond flour topping – simply form it into round discs!
The topping turns out so nice and moist, crispy and tastes buttery in spite of the fact that it’s butter-free! The filling? So berry delicious, I can barely put it into words. You’ll just have to taste it to believe it!
Let’s cut the chit chat and bake it!
How to Make Paleo Blackberry Cobbler:
Preheat your oven and bring out a small casserole dish or 8” x 8” square cake pan or 8 or 9” round cake pan.
Stir together the ingredients for the cobbler topping in a mixing bowl until well-combined. The mixture should be thick, like cookie dough.
In a separate bowl, stir together the ingredients for the blackberry filling.
Spread the blackberry filling mixture in the baking dish and spread into an even layer. Add the almond flour topping by simply dropping it on top in crumbles/balls/biscuits. I prefer the rustic approach, so I just drop the topping mixture in, all willy nilly.
Bake until the blackberry filling is nice and bubbly and the topping is golden-brown and crispy.
Allow the cobbler to cool for a few minutes before serving it in bowls with ice cream.
Recipe Adaptations:
- Double or triple the recipe if serving more than 4 people.
- Replace blackberries with blueberries, strawberries, peaches, or raspberries.
- Use arrowroot flour instead of tapioca flour.
- Replace the almond flour for the topping with hazelnut flour.
Serving Options:
May I recommend my Keto Cookie Dough Ice Cream, Vanilla Keto Ice Cream, or 3-Ingredient No-Churn Vanilla Ice Cream? Store-bought works, too!
Blackberry cobbler for breakfast! ..err…dessert…on repeat!
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If you make this Paleo Blackberry Cobbler, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Blackberry Cobbler
Ingredients
Blackberry Filling:
- 4 cups fresh blackberries
- 1 Tbsp tapioca flour
- 3 Tbsp pure maple syrup
- 2 Tbsp lemon juice
- 2 Tbsp water
- 1 tsp pure vanilla extract
Grain-Free Cobbler Topping:
- 1 cup Super Fine Almond Flour
- 3 Tbsp coconut oil melted
- 4 Tbsp pure maple syrup
- 1/4 tsp pure almond extract optional
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
Instructions
Make the Blackberry Filling:
- Preheat the oven to 350 degrees F.
- Stir the ingredients for the blackberry filling together in a bowl until well combined. Transfer the filling mixture to a small casserole dish or 8″ x 8″ cake pan.
Prepare the Cobbler Topping:
- Stir the ingredients for the topping together in the same bowl you used for the filling. Evenly spread it over the blackberries in the casserole dish and bake in the oven for 30 to 40 minutes, until the topping is golden-brown and the blackberries have softened and become bubbly.
- Serve blackberry cobbler with choice of dairy-free ice cream or whipped cream.
Nutrition
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So I made this with a substitute of corn starch for tapioca flour. I didn’t have tapioca flour. I had looked up that that would be a good sub. Did not work at all! My fruit filling was soupy and the crust was non existent. Not cooked at all. So I stirred the limp topping into the filling. Drained off all extra liquid added twice as much corn starch and doubled the crust recipe. Cooked for another 40 minutes. Then it was good.
Thanks for sharing your experience, Sandi! Did you use frozen blackberries? If so, I would say that is the likely culprit. In my limited experience with baking using frozen fruit, it often holds more water than fresh fruit, which can necessitate changes to a recipe. In addition, are you sure you used a full tablespoon of cornstarch? Let me know and I can help troubleshoot further.
I made this for my daughter’s 40th birthday. It was a big hit!! They put chocolate chunk ice cream and whipped cream on top and it was amazing!!
Yaaay, I’m so happy to hear it, Dana! Thanks so much for sharing! Chocolate chunk ice cream and whipped cream sounds absolutely divine with the berry cobbler! Happy birthday to your daughter xoxox
Flavor was good but it turned out very soupy. I left the water out of the filling but it didn’t help. The topping was runny so I added a couple more tablespoons of almond flour. I probably should have tried a lot more almond flour (1.5-2cups) plus additional tapioca to the filling.
Thanks so much for the feedback, Amy. The filling should thicken up as it sits but adding more tapioca flour will definitely help thicken up the blackberry filling.