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 |

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! |

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!

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

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 |

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 @The.Roasted.Root on Instagram!

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

Paleo Blackberry Cobbler

4.58 from 40 votes
Grain-free paleo blackberry cobbler that happens to also be vegan and healthy.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings


Blackberry Filling:

Grain-Free Cobbler Topping:


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.


Serving: 1of 4 · Calories: 376kcal · Carbohydrates: 41g · Protein: 9g · Fat: 21g · Fiber: 11g · Sugar: 24g
Author: Julia
Course: Desserts & Treats
Cuisine: American
Keyword: blackberry cobbler, dairy free, dessert, gluten free, grain free, healthy, paleo, vegan dessert
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Vegan Blackberry Cobbler - dairy-free, paleo, refined sugar-free, gluten-free, grain-free healthy dessert recipe
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.58 from 40 votes (40 ratings without comment)

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Questions and Reviews

  1. Perfect! I will be picking berries from the garden soon. The raspberries are ripening first. Can’t wait to make this!

  2. 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!

    1. 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

  3. 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.

  4. 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.

    1. Hi Kim, did you make any changes to the recipe other than swapping blueberries for blackberries? And were your blueberries fresh or frozen?

  5. Can you substitute green banana flour for the tapioca flour? And any subs for the extracts? Thank you.

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

    1. I’m happy you enjoy it! Also grateful to hear how the cornstarch sub worked out – I appreciate you sharing!! xoxo 😀

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

    1. 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?

    1. 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

  8. Do you have any pictures in progress that you can add? Specifically of the topping? Mine is rather dark colored and soft… Somewhere between batter and dough. Really doesn’t seem like it’s going to turn out like the finished pictures.

    1. Hi Jessica! I would add more flour. Different brands of almond flour have varying absorbencies, so I’d add almond flour until it resembles the consistency of cookie dough. Let me know if you have any other questions! xo

  9. I’m new to gf baking! Unfortunately, my crumble topping never got “crisp”! Any suggestions?

    1. Hi Sabrina! Did you make any changes to the crumble topping (flour substitutions, etc)? Have you calibrated your oven to be sure it’s accurate? If you didn’t make any changes and if your oven is accurate, I’d say the crumble just needed more time in the oven. Bake times can vary depending on the altitude you’re at 🙂 I’d add another 5 to 10 minutes and see where that landed me!

  10. 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.

    1. 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.

  11. 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!!

    1. 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

  12. 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.

    1. 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.