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, 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!
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
Grain-free paleo blackberry cobbler that happens to also be vegan and healthy.
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:
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Preheat the oven to 350 degrees F.
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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:
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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.
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Serve blackberry cobbler with choice of dairy-free ice cream or whipped cream.
Perfect! I will be picking berries from the garden soon. The raspberries are ripening first. Can’t wait to make this!
I made this last night with wild blackberries that grow at my farm in the Blue Ridge mountains. The bears usually get to the berries before me but this year is a bumper crock. I substituted garam masala for the cinnamon and did a recipe and a half for the topping. My husband of 35 years said it was the best blackberry cobbler I’d ever made!
That sounds so lovely, Mary! There’s nothing like wild blackberries, and I absolutley love the idea of adding garam masala! I’ll have to try this, myself! I’m so thrilled to hear you and your husband enjoyed it 😀 xo
Gostei da Materia
muito bom
Is there any nutritional values for the recipe?
I am diabetic and would really appreciate nutrition information. It is very tedious & time consuming to figure this out myself so I don’t make recipes that don’t have this information.
I made this with blueberries and the topping sunk to the bottom and broke apart. The taste was still good my husband put his over ice cream. Just wish it would have been more like your picture., more cobbler like. Any ideas on what might have happened.
Hi Kim, did you make any changes to the recipe other than swapping blueberries for blackberries? And were your blueberries fresh or frozen?
Can you substitute green banana flour for the tapioca flour? And any subs for the extracts? Thank you.
Delicious and easy, my favorite combination! I subbed cornstarch for the tapioca flour. Thanks for a wonderful recipe!
I’m happy you enjoy it! Also grateful to hear how the cornstarch sub worked out – I appreciate you sharing!! xoxo 😀
it looks delicious I will do
Hi there! No leavening in the topping?? Thanks!
Hi Jamie,
That’s correct! No leavening in the topping 🙂 Hope you enjoy! xoxo
I made this with fresh black currants. I doubled the topping recipe and it came out as soup. Tastes good, but not a cobbler.
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?