Get the Recipe: Gluten Free Blackberry Cobbler
This Gluten Free Blackberry Cobbler has a unique combination of flavors that work so well together! This homemade fruit cobbler comes together quickly and easily. It makes a healthy and delicious dessert!
Ingredients
Bottom Layer
- 4 cups apricots, quartered
- 1 cup blackberries
- 2 tbsp pure maple syrup
- 1/2 tsp cinnamon
- pinch sea salt
- 2 tbsp tapioca flour, or cornstarch
- 1 tsp lemon juice
Cobbler Topping
- 3/4 cup almond flour
- 1/3 cup coconut flour
- 3 tbsp coconut sugar, or brown sugar
- pinch cinnamon
- ½ tsp baking soda
- 1/4 cup coconut oil, room temperature
- 2 tbsp almond milk
- 1 tsp vanilla extract
Instructions
- 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.
Notes
- 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.
Calories: 222kcal, Carbohydrates: 25g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Sodium: 163mg, Potassium: 243mg, Fiber: 5g, Sugar: 15g, Vitamin A: 1532IU, Vitamin C: 12mg, Calcium: 49mg, Iron: 1mg