Gluten Free Blackberry Cobbler (Paleo)

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.

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

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.

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.

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.

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!

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

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