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    Home » Crisps & Cobblers

    Gluten Free Blackberry Cobbler (Paleo)

    Published: Sep 1, 2023 · by Katie

    Jump to Recipe·Print Recipe

    This gluten free blackberry cobbler is made with fresh, juicy blackberries and topped with an almond flour biscuit topping. This is the perfect end of summer dessert, when blackberries are are at their peak ripeness.

    plated blackberry cobbler with vanilla ice cream

    Blackberry picking is one of my favorite summertime activities to do with the kids! We head down to the river, which is just minutes from our house, and pick as many fresh, ripe blackberries as we can find.

    While my kids eat them by the handful, we still managed to take enough home for me to make this gluten free blackberry cobbler (multiple times).

    This blackberry cobbler recipe has a juicy blackberry filling that's lightly sweetened with maple syrup. Unlike some cobbler recipes that leave you with a runny mess of a filling, this blackberry filling is thick and gooey.

    It's then topped with an almond flour biscuit topping, which is basically like a shortbread cookie. It's the perfect balance for the sweet, juicy blackberries.

    Why You'll Love this Gluten Free Blackberry Cobbler

    • gluten free and grain free - made without wheat flour and without oats
    • paleo friendly - this is a paleo blackberry cobbler, made with wholesome ingredients
    • vegan - no eggs and no dairy
    • easy to make - comes together in minutes
    • healthy but delicious - a great way to enjoy dessert but keep it healthy
    plated gluten free blackberry cobbler

    Ingredients

    Here's a list of what you need to make this healthy blackberry cobbler:

    Blackberry Filling

    • blackberries (I used fresh, but frozen will work)
    • maple syrup
    • lemon juice
    • lemon zest
    • tapioca starch (or arrowroot starch)
    • salt

    Almond Flour Topping

    • blanched almond flour
    • tapioca starch (or arrowroot starch)
    • baking soda
    • salt
    • palm shortening (or butter)
    • water
    • maple syrup
    • vanilla extract

    If you aren't concerned about this recipe being paleo friendly, you can swap the tapioca starch for cornstarch. Also, if you need this to be a nut free blackberry cobbler, then swap the almond flour for tigernut flour.

    ingredients in paleo gluten free blackberry cobbler

    How to Make Blackberry Cobbler

    To make this gluten free blackberry cobbler, you'll need an 11x7 inch or 8 inch square baking dish, or a larger pan if doubling the recipe. In addition to that, you'll need a large mixing bowl, whisk, spatula and listed ingredients.

    Here's what you need to do:

    First, preheat your oven to 350 degrees F.

    Make the Blackberry Filling

    Next, make the filling by combining the blackberries in a large mixing bowl with the maple syrup, lemon juice and lemon zest. Mix with a spatula until the blackberries are well coated.

    Sprinkle the tapioca starch and salt over the blackberries. Mix with a spatula until the blackberries are well coated.

    Pour the filling into an 11" x 7" or an 8" x 8" baking dish.

    blackberry-filling

    Make the Biscuit Topping

    Wash and dry the bowl for the filling, then use it to make the biscuit topping.

    In the bowl, combine the almond flour, tapioca starch, baking soda and salt. Whisk until well combined.

    Add in the shortening, water, maple syrup and vanilla. Mix with a spatula until well combined (it will look like cookie dough).

    Use a large cookie scoop to scoop the topping and place it over the filling. Gently press the topping down with your hands to flatten.

    blackberry-cobbler-topping-dough
    assembled-blackberry-cobbler-ready-to-bake

    Bake the Blackberry Cobbler

    Place the blackberry cobbler in your oven and bake at 350 degrees for 45 minutes. When done, the topping should be golden brown and the filling should be bubbling.

    You can eat the cobbler warm, or let it chill in the fridge before enjoying. Personally, I like cobblers best after they've spent a night in the fridge. The filling firms up and the flavors are even better!

    freshly-baked-blackberry-cobbler

    Storage

    This paleo blackberry cobbler needs to be stored in the fridge. You can place it in a sealed, airtight container or simply keep the cobbler in it's baking dish and cover with plastic wrap or beeswax wrap.

    FAQ

    Can this blackberry cobbler be made nut free?

    Yes, swap the almond flour in the biscuit topping for tigernut flour to make this recipe nut free.

    How do you keep a blackberry cobbler from being runny?

    Adding tapioca starch to the filling keeps the blackberry cobbler from being runny. Also, the filling will thicken after cooling completely (preferably after a night in the fridge).

    What if my cobbler is not sweet enough?

    I purposely formulated this recipe to be slightly sweet, however you can sweeten it up if you prefer. You can add another tablespoon or two of maple syrup to the filling and swap the water in the biscuit topping for more maple syrup. If you've already baked your blackberry cobbler and want it sweeter, top it with some vanilla ice cream, a sprinkle of coconut sugar or drizzle some maple syrup on top.

    More Summer Berry Recipes

    paleo strawberry shortcake muffin topped with coconut cream

    Strawberry Shortcake Muffins

    paleo vegan blueberry cobbler

    Paleo Blueberry Cobbler

    blueberry banana bread (no sugar added)

    Healthy Blueberry Banana Bread

    Print
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    plated blackberry cobbler with vanilla ice cream

    Gluten Free Blackberry Cobbler (Paleo)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Katie
    • Prep Time: 10 minutes
    • Cook Time: 45 minutes
    • Total Time: 55 minutes
    • Yield: 11"x7" OR 8"x8" 1x
    Print Recipe
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    Description

    This gluten free blackberry cobbler recipe has a sweet blackberry filling that's topped with an almond flour biscuit topping.  It's gluten free, paleo friendly, dairy free and vegan.


    Ingredients

    Scale

    Blackberry Filling

    • 4 cups blackberries (about 18 oz)*
    • 2 Tbsp maple syrup
    • ½ Tbsp lemon juice
    • zest from 1 lemon
    • 1 ½ Tbsp tapioca starch
    • ⅛ tsp salt

    Biscuit Topping

    • 1 ⅓ cups blanched almond flour (120g)
    • ⅓ cup tapioca starch (42g)
    • ½ tsp baking soda
    • ¼ tsp salt
    • ¼ cup palm shortening (45g) or butter
    • 3 Tbsp water
    • 1 Tbsp maple syrup
    • 1 tsp vanilla extract

    Instructions

    1. Preheat your oven to 350 degrees F.
    2. Make the blackberry filling: In a large mixing bowl, combine the blackberries, maple syrup, lemon juice and lemon zest. Mix with a spatula until the blackberries are well coated.
    3. Sprinkle the tapioca starch and salt over the blackberries. Mix with a spatula until the blackberries are well coated.
    4. Pour the filling into an 11" x 7" or an 8" x 8" baking dish.
    5. Make the Biscuit Topping: Wash and dry the bowl for the filling, then use it to make the biscuit topping. 
    6. In the bowl, combine the almond flour, tapioca starch, baking soda and salt. Whisk until well combined.
    7. Add in the shortening, water, maple syrup and vanilla. Mix with a spatula until well combined (it will look like cookie dough).
    8. Use a large cookie scoop to scoop the topping and place it over the filling. Gently press the topping down with your hands to flatten.
    9. Bake: Place the blackberry cobbler in your oven and bake at 350 degrees for 45 minutes. When done, the topping will be golden brown and the filling bubbling.
    10. Eat: You can eat the cobbler warm, or let it chill in the fridge before enjoying. Personally, I like cobblers best after they've spent a night in the fridge. The filling firms up and the flavors are even better!

    11. Storage: This paleo blackberry cobbler needs to be stored in the fridge. You can place it in a sealed, airtight container or simply keep the cobbler in it's baking dish and cover with plastic wrap or beeswax wrap.

    Notes

    *I used fresh, wild blackberries, but store bought will work too.  If the blackberries are large and firm, you may want to cut them in half.

    Did you make this recipe?

    Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

    pinterest image for blackberry cobbler recipe
    « Gluten Free Buckwheat Rolls (Vegan)
    Pumpkin Cassava Flour Cupcakes (Paleo, Nut Free) »

    Reader Interactions

    Comments

    1. Eric

      September 02, 2023 at 6:42 am

      I have had this recipe several times, and each time I wanted more. Absolutely delicious!

      Reply
    2. Bonnie

      September 03, 2023 at 11:37 am

      This was delicious!
      ….I did not want to share it with my husband, but I did and he loved it too!

      Reply
    3. Jules

      August 07, 2024 at 6:31 am

      Absolutely delicious ! Tons of blackberries about at the moment so I’ll keep making it until they run out, I just ate 2 portions and trying not to eat the rest ! If you like a good satisfying pud you need to try this recipe immediately 🙂

      Reply

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    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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