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plated blackberry cobbler with vanilla ice cream

Gluten Free Blackberry Cobbler (Paleo)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 11"x7" OR 8"x8" 1x


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.



Blackberry Filling

  • 4 cups blackberries (about 18 oz)*
  • 2 Tbsp maple syrup
  • 1/2 Tbsp lemon juice
  • zest from 1 lemon
  • 1 1/2 Tbsp tapioca starch
  • 1/8 tsp salt

Biscuit Topping


  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.


*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.

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