Gluten Free Blackberry Cobbler
It’s no surprise how much I love a Paleo fruit cobbler! I’m usually a chocolate dessert person but I can NEVER say no to a Paleo cobbler recipe. Peach cobbler is one of my very favorite summer desserts. I recently discovered I loved apricots (am I late to the game here?) and knew they belonged inside a cobbler. To bring out even more flavor, I added some blackberries. This Paleo cobbler recipe is insane! The flavors are slightly unexpected – just enough to keep you guessing and wanting to go back for more. Make my Paleo Apricot Chicken for dinner and this for dessert!
Ingredients & Substitutions
APRICOTS: Apricots are naturally sweet and make the perfect base for this Paleo cobbler recipe.
BLACKBERRIES: Blackberries add a touch of tartness and sweetness to the cobbler filling.
MAPLE SYRUP: Maple syrup is a common natural liquid sweetener. It is used in the filling to sweeten it.
CINNAMON: A little bit of cinnamon adds the perfect amount of spice to both the filling and cobbler topping.
SEA SALT: A pinch of sea salt is totally optional!
TAPIOCA FLOUR: Tapioca flour is the Paleo and corn free version of cornstarch. It is used to thicken the filling and the topping.
LEMON JUICE: Lemon juice naturally bring outs the flavor of the other fruit.
ALMOND FLOUR: Almond flour is used to make the cobbler dough. In addition, this common Paleo and gluten free baking flour is slightly nutty.
COCONUT SUGAR: An unrefined granulated sugar, coconut sugar helps sweeten the cobbler dough.
COCONUT OIL: To keep this Paleo cobbler Vegan, use coconut oil in the topping. Ghee or butter can be substituted.
ALMOND MILK: A little bit of almond milk moistens the cobbler dough.
VANILLA EXTRACT: Just a teaspoon of vanilla adds a slight flavor to the topping dough.
How to Make Paleo Fruit Cobbler
To make this Paleo cobbler recipe, preheat oven to 400 degrees Fahrenheit and spray a pie dish with coconut oil spray.
Make the bottom layer first. Peel and pit each apricot and cut into quarters. Then, rinse and dry blackberries.
In a large bowl, combine the bottom layer ingredients. Toss until coated. Pour into pie plate.
Add all cobbler topping ingredients to a bowl and mix. Batter should be thick. Drop topping in clumps on top of bottom layer.
Bake for 24 to 25 minutes or until topping is slightly golden and fruit is tender.
Tips to Make the Best Paleo Fruit Cobbler
- Be sure bottom layer doesn’t contain too much liquid. If using very ripe fruit, add another tablespoon of tapioca flour to the mixing bowl.
- Cobbler topping dough should be thick. This allows it to hold its shape while baking.
- Bake cobbler until topping is starting to turn golden and fruit is bubbling.
- If topping is too brown and fruit isn’t yet tender, place a sheet of aluminum foil over pie plate and continue baking.
Other Paleo Fruit Cobbler Recipes:
Get the Recipe: Gluten Free Blackberry Cobbler
- First, preheat oven to 400 degrees Fahrenheit and spray a pie plate with nonstick spray.
- Make the bottom layer first. Peel and pie each apricot and cut into quarters. Then, rinse and dry blackberries.
- In a large bowl, combine the bottom layer ingredients. Toss until coated.
- Then, pour this down into the greased pie plate.
- Next, make the cobbler topping.
- Add all ingredients to a bowl and mix. Batter should be thick. Next, drop topping in clumps on top of bottom layer.
- Bake for 24 to 25 minutes or until topping is slightly golden and fruit is tender.
- Finally, remove from oven and garnish with dairy free ice cream if desired.
- This recipe can be made with all blackberries and no apricots. Substitute 4 cups apricot halves with 4 cups blackberries.
- The cobbler topping batter will be slightly thick. Drop in clumps on top of fruit mixture.
- Store leftovers in the fridge for up to 3 days.