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.

Gluten Free Blackberry Cobbler (Paleo)

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
1/2 Tbsp lemon juice
zest from 1 lemon
1 1/2 Tbsp tapioca starch
1/8 tsp salt

Biscuit Topping

1 1/3 cups blanched almond flour (120g)
1/3 cup tapioca starch (42g)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup palm shortening (45g) or butter
3 Tbsp water
1 Tbsp maple syrup
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350 degrees F.
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.
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: 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.
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!
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.

Keywords: gluten free blackberry cobbler, blackberry cobbler recipe, paleo blackberry cobbler, vegan blackberry cobbler, egg free cobbler recipe, healthy blackberry cobbler, easy blackberry cobbler