Gluten Free Blackberry Cobbler

It’s no surprise how much I love a Paleo fruit cobbler! I’m usually a chocolate dessert person but I can NEVER say no to a Paleo cobbler recipe. Peach cobbler is one of my very favorite summer desserts. This Paleo cobbler recipe is insane! The flavors are slightly unexpected – just enough to keep you guessing and wanting to go back for more.

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 161 kcal per serving

Ingredients

4 cups - apricots
1 cup - blackberries
2 tablespoons - pure maple syrup
½ tsp - cinnamon
pinch - sea salt
2 tablespoons - tapioca flour, or cornstarch
1 tsp - lemon juice
¾ cup - almond flour
⅓ cup - coconut flour
3 tablespoons - coconut sugar, or brown sugar
pinch - cinnamon
½ tsp - baking soda
¼ cup - coconut oil
2 tablespoons - almond milk
1 tsp - vanilla extract

Instructions

First, preheat oven to 400 degrees Fahrenheit and spray a pie plate with nonstick spray.
Make the bottom layer first. Peel and pie each apricot and cut into quarters. Then, rinse and dry blackberries.
In a large bowl, combine the bottom layer ingredients. Toss until coated.
Then, pour this down into the greased pie plate.
Next, make the cobbler topping.
Add all ingredients to a bowl and mix. Batter should be thick. Next, drop topping in clumps on top of bottom layer.
Bake for 24 to 25 minutes or until topping is slightly golden and fruit is tender.
Finally, remove from oven and garnish with dairy free ice cream if desired.

Nutrition