Get the Recipe: Paleo Mini Raspberry Cobblers
These Paleo Mini Raspberry Cobblers are too cute! This Paleo cobbler recipe is super easy, quick, healthy and delicious! The raspberry filling is sweet and gooey while the topping is crunchy and chewy. These mini cobblers are a great dessert!
Ingredients
Raspberry Filling
- 4 cups raspberries
- 2 tbsp pure maple syrup
- 1/2 tsp cinnamon
- 2 tbsp tapioca flour
- 1/2 tsp lemon juice
Topping
- 3/4 cup almond flour
- 1/3 cup tapioca flour
- 3 tbsp coconut sugar
- pinch cinnamon
- 1 tsp baking soda
- 2 tbsp almond milk
- 1/4 cup coconut oil, room temperature
- 1 tsp vanilla
Instructions
- First, preheat oven to 375 degrees and spray 4 ramekins or oven safe bowls with nonstick spray.
- Next, make the cobbler topping. Combine all ingredients in a large mixing bowl. Use your hands or a fork to form a crumbly dough.
- Then, refrigerate topping dough while making raspberry filling.
- To make the filling, add all filling ingredients to a large bowl. Toss until raspberries are coated.
- Add 1/4 of the filling to each greased ramekin. Then, remove topping dough from fridge.
- Drop dough in clumps over each ramekin, dividing the dough evenly.
- Next, bake for 15 to 20 minutes or until cobbler topping is cooked through and raspberry filling is bubbly.
- Remove from oven and serve with homemade whipped cream or coconut cream ice cream if desired.
Calories: 407kcal, Carbohydrates: 46g, Protein: 6g, Fat: 25g, Saturated Fat: 13g, Sodium: 304mg, Potassium: 210mg, Fiber: 10g, Sugar: 18g, Vitamin A: 40IU, Vitamin C: 32mg, Calcium: 97mg, Iron: 2mg