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Paleo Blackberry Cobbler (Vegan)

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!

Paleo Blackberry Cobbler recipe - grain-free, refined sugar-free, dairy-free, vegan and delicious | TheRoastedRoot.net

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!

Grain-Free Blackberry Cobbler recipe made with almond flour and pure maple syrup. Dairy-free, paleo, super quick and easy to make! | TheRoastedRoot.netA 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!

Grain-Free Blackberry Cobbler made with almond flour and pure maple syrup - an easy vegan, dairy-free, refined sugar-free dessert recipe. | TheRoastedRoot.net

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.

Paleo Blackberry Cobbler recipe made with almond flour and pure maple syrup - grain-free, vegan, dairy-free, refined sugar-free and easy to make | TheRoastedRoot.net

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!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this Paleo Blackberry Cobbler, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Paleo Blackberry Cobbler recipe - grain-free, refined sugar-free, dairy-free, vegan and delicious | TheRoastedRoot.net

Paleo Blackberry Cobbler

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Grain-free paleo blackberry cobbler that happens to also be vegan and healthy.

Ingredients

Blackberry Filling:

Grain-Free Cobbler Topping:

Instructions

Make the Blackberry Filling:

  1. Preheat the oven to 350 degrees F.
  2. 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:

  1. 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.
  2. Serve blackberry cobbler with choice of dairy-free ice cream or whipped cream.
Nutrition Information
Yield 4 Serving Size 1 of 4
Amount Per Serving Calories 376Total Fat 21gUnsaturated Fat 0gCarbohydrates 41gFiber 11gSugar 24gProtein 9g

Vegan Blackberry Cobbler - dairy-free, paleo, refined sugar-free, gluten-free, grain-free healthy dessert recipe

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Corie

Tuesday 6th of April 2021

My son has a allergic to tree nuts. Can I use something other than almond flour?

Julia

Wednesday 7th of April 2021

Hi Corie! I believe you can swap the almond flour 1:1 for cassava flour, but I haven't tried it myself. Let me know if you try it! xoxo

Heather

Thursday 13th of August 2020

I made this with fresh black currants. I doubled the topping recipe and it came out as soup. Tastes good, but not a cobbler.

Julia

Friday 14th of August 2020

Hi Heather,

Did you make any other changes to the recipe? - Did you add the tapioca flour to the filling mixture, and/or did you use frozen blackberries instead of fresh?

Jamie

Thursday 9th of July 2020

Hi there! No leavening in the topping?? Thanks!

Julia

Friday 10th of July 2020

Hi Jamie,

That's correct! No leavening in the topping :) Hope you enjoy! xoxo

Renata

Friday 12th of June 2020

it looks delicious I will do

luvalab

Tuesday 26th of May 2020

Delicious and easy, my favorite combination! I subbed cornstarch for the tapioca flour. Thanks for a wonderful recipe!

Julia

Wednesday 27th of May 2020

I'm happy you enjoy it! Also grateful to hear how the cornstarch sub worked out - I appreciate you sharing!! xoxo :D

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