Paleo Mini Raspberry Cobblers

These Paleo Mini Cobblers are just too cute! They consist of a layer of sweet raspberry filling topped with a chewy crispy topping. In addition, this Paleo cobbler recipe is super easy to make! Feel free to switch out your favorite fruit to make these cobblers your own. Cobblers have always been one of my favorite desserts, especially in the summertime. In addition to being Paleo, these mini cobblers are also Vegan!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 323 kcal per serving

Ingredients

4 cups - raspberries
2 tablespoons - pure maple syrup
½ tsp - cinnamon
2 tablespoons - tapioca flour
½ tsp - lemon juice
¾ cup - almond flour
⅓ cup - tapioca flour
3 tablespoons - coconut sugar
1 pinch - cinnamon
1 tsp - baking soda
2 tablespoons - almond milk
¼ cup - coconut oil
1 tsp - vanilla

Instructions

First, preheat oven to 375 degrees and spray 4 ramekins or oven safe bowls with nonstick spray.
Next, make the cobbler topping. Combine all ingredients in a large mixing bowl. Use your hands or a fork to form a crumbly dough.
Then, refrigerate topping dough while making raspberry filling.
To make the filling, add all filling ingredients to a large bowl. Toss until raspberries are coated.
Add 1/4 of the filling to each greased ramekin. Then, remove topping dough from fridge.
Drop dough in clumps over each ramekin, dividing the dough evenly.
Next, bake for 15 to 20 minutes or until cobbler topping is cooked through and raspberry filling is bubbly.
Remove from oven and serve with homemade whipped cream or coconut cream ice cream if desired.

Nutrition