This easy paleo blueberry cobbler recipe is a delicious summer dessert made with fresh blueberries and topped with sweet tigernut flour biscuits. It's incredibly easy to make, bursting with flavor and perfect for most diets (paleo, gluten free, dairy free, vegan and nut free).
I've decided that cobblers and crisps are the best summertime desserts. They use fresh, juicy berries that are plentiful during the summer months, they're easy to make and a total crowd pleaser.
I have to admit, the only downside is that you have to turn on your oven... but it's worth it!
This easy paleo blueberry cobbler recipe consists of a juicy blueberry and lemon filling that's made with fresh berries and sweetened with just a bit of maple syrup. It's topped with a tigernut flour biscuit, that's somewhere in-between a biscuit and a shortbread cookie. It's sweet, crumbly and the perfect pair to the blueberry filling.
Paleo Blueberry Cobbler Highlights
Here's what you need to know about this gluten free blueberry cobbler recipe:
- Paleo and Vegan friendly
- Nut Free - the biscuits are made with tigernut flour, but almond flour would work too
- Dairy Free - no butter, no cream
- Grain Free & Gluten Free - no flour, no wheat
- Made without baking powder
- Easy to Make - takes only a few minutes to throw together
- Delicious - the best paleo blueberry dessert!
This paleo vegan blueberry cobbler won't disappoint you. It's flavorful, easy and healthy but even non-paleo eating guests will love it.
All of the ingredients in this healthy cobbler recipe are paleo and vegan friendly. Here's a list of what you need:
- Blueberries: I have only tested this recipe with fresh blueberries, but imagine frozen would work just as well
- Maple Syrup: or honey to sweeten the filling and the biscuit
- Lemon: lemon juice and lemon zest from one small lemon
- Vanilla Extract: for flavor
- Tigernut Flour: to make the biscuit. Almond flour will work if you don't need the recipe to be nut free
- Tapioca Flour: for the biscuit and to thicken the filling. Arrowroot starch is the best grain free replacement.
- Baking Soda: to make the biscuits rise
- Salt: to bring out the flavors
- Non-Hydrogenated Shortening: I like to use Nutiva's shortening, which is made from palm oil and coconut oil. Substitutions for this ingredient include grass fed butter or coconut oil. Please do not use vegetable shortenings like Crisco (they're horrible for your health).
- Water: for the tigernut flour biscuit
How to Make a Paleo Blueberry Cobbler
This paleo blueberry cobbler is made in an 8x8 inch pan or an 11x7 inch pan. It's easy to make and takes little prep time. Here's what you need to do:
First, preheat your oven to 350 degrees F.
Make the Filling
Wash the blueberries (I like to let mine sit in vinegar water for a few minutes and then rinse them with water) and pat dry with a towel. Place the blueberries in a medium-sized mixing bowl.
Next, add the maple syrup, lemon juice and lemon zest to the blueberries. Combine the ingredients with a spatula. Then, sprinkle the tapioca flour and salt over the blueberries. Mix with a spatula until the blueberries are well coated.
Pour the blueberry filling into a 11" x 7" dish or an 8" x 8" baking dish.
Make the Topping
Next, make the biscuit topping.
In a medium-sized bowl, combine all dry biscuit ingredients. This includes the tigernut flour, tapioca flour, baking soda and salt. Mix in the shortening, water, maple syrup and vanilla with a fork, until just combined.
Use a large cookie scoop to scoop the dough onto the blueberry filling (about 2 tablespoons per biscuit). Use your hands to flatten the biscuits.
Lastly, place the blueberry cobbler in the oven and bake at 350 degrees for 35 to 40 minutes. When done, the blueberry filling should be bubbling and the biscuits will have a golden brown color.
After baking, remove the vegan blueberry cobbler from your oven. Then, let it cool and serve! Serve the cobbler warm, at room temperature or chilled.
This cobbler tastes great eaten just after being baked, but is also wonderful a day after sitting in the fridge. It can easily be made ahead of time, stored in the fridge and served the next day.
You need to store this vegan blueberry cobbler in the fridge. Either cover the baking dish with bees wax wrap or saran wrap, or place the cobbler in a sealed, air-tight container. It's best eaten within 3-4 days.
More Paleo Blueberry Desserts
- Blueberry Breakfast Cake
- Healthy Blueberry Crumb Bars
- Blueberry Banana Bread
- Almond Flour Blueberry Muffins
This easy paleo blueberry cobbler recipe is made with fresh blueberries and topped with sweet tigernut flour biscuits. Paleo, Vegan and nut free!
- 3 cups fresh blueberries (16oz)
- 1 Tbsp maple syrup
- 1 Tbsp lemon juice
- ½ Tbsp lemon zest
- 1 ½ Tbsp tapioca flour
- ⅛ tsp salt
- Preheat oven to 350 degrees F.
- Make the filling: wash blueberries and pat dry. Place in a medium-sized mixing bowl. Add maple syrup, lemon juice and lemon zest to blueberries and stir with a spatula or wooden spoon until well coated. Sprinkle on the tapioca flour and salt. Mix until well coated. Pour the blueberry filling into a 11" x 7" or 8" square baking dish.
- Make the biscuit topping: Combine the tigernut flour, tapioca flour, baking soda and salt in a medium-sized mixing bowl. Add in the shortening, water, maple syrup and vanilla. Mix until just combined** Use a large cookie scoop to scoop the biscuit dough onto the blueberry filling. Using your hands, flatten the biscuits into a disc-like shape.
- Place the cobbler in the oven and bake at 350 degrees F for 35-40 minutes.
- After baking, remove from oven and cool in baking dish to room temperature.
- May be served warm, room temperature or chilled.
- Leftovers best stored in the fridge and eaten within 3-4 days.
*May substitute the tigernut flour for almond flour
**I mixed the biscuit dough with a fork. It may appear too dry at first, keep working the dough and it will moisten.
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