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    Home » Recipes » Dessert

    Blueberry Raspberry Cobbler (gluten-free, paleo & vegan)

    Modified: Jun 19, 2025 • Published: Jul 20, 2020 by Dr. Erin Carter • This post may contain affiliate links • Leave a Comment

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    This blueberry raspberry cobbler is the best summer dessert. Easy to make and full of flavour from both blueberries and raspberries the crust on this healthy dessert is made with almond flour and coconut flour. This cobbler is also gluten-free, dairy-free, paleo and vegan.

    A pan of blueberry raspberry cobbler with a serving spoon in it.

    Berry season is the best food season because it means it's time for delicious recipes like my mixed berry sauce, strawberry vanilla popsicles, the best raspberry chia pudding, blueberry chia jam, and the cobbler I am sharing with you today.

    Table of Contents
    • Why you will love this cobbler:
    • Ingredients:
    • Recipe variations and add ins:
    • How to make this blueberry raspberry cobbler:
    • Top Tips:
    • Blueberry raspberry cobbler FAQs:
    • Other blueberry recipes you will love:
    • Recipe

    Why you will love this cobbler:

    • The taste! This mixed berry cobbler recipe combines my two favourite berries, blueberries and raspberries, to give it the most amazing flavour.
    • This blueberry raspberry cobbler is quick and easy to make.
    • The crust has the perfect texture and just a little sweetness from the addition of coconut sugar keeping it refined sugar free.
    • This easy cobbler recipe is gluten-free, grain-free, dairy-free, paleo, egg-free and vegan - just like my no bake vegan blueberry cheesecake.

    If you love cobblers you will also love my paleo peach cobbler recipe.

    Ingredients:

    For the full list of ingredients and exact measurements refer to the recipe card later in this post.

    Jump to Recipe
    • Blueberries and raspberries - I recommend using fresh berries for the best taste.
    • Coconut sugar - my favourite natural granulated sweetener. If you don't have coconut sugar you can use brown sugar instead.
    • Almond flour - if you don't have almond flour you could use cashew flour instead. Just be sure not to use almond meal which is too gritty.
    • Coconut flour - do not try swapping this for another flour. 
    • Tapioca flour - this is added to the berries to help absorb the moisture. You can swap this for cornstarch if you tolerate grains.
    • Coconut milk - to add moisture to the crust. You could use another dairy-free milk such as cashew milk or almond milk instead. 
    • Lemon juice - this is added to the berries to help contrast the sweetness of them and make the most delicious cobbler possible.

    Recipe variations and add ins:

    • You can change up the berries in this cobbler. Other great additions include blackberries or cherries.
    • If you want to cover the cobbler completely in crust, roll out the dough and lay it on top. Just be sure to poke a couple holes in the dough to allow the berries to seep through.
    • For a different appearance, roll out the crust and use a cookie cutter to cut out shapes such as stars or hearts. 

    How to make this blueberry raspberry cobbler:

    A glass baking dish with blueberries and raspberries in it.
    1. Step 1: Preheat your oven to 375 degrees Fahrenheit and while the oven is heating combine all the berry ingredients in an 8″x 8″ glass baking dish and mix well with a spoon.
    A bowl with uncooked dough in it.
    1. Step 2: In a separate bowl, combine all the crust ingredients and blend well with a spoon or pastry blender. 
    A glass baking dish with blueberries and raspberries in it topped with uncooked pieces of dough.
    1. Step 3: Then, use your fingers and form the dough into 5-6 flat pieces. Then lay them on top of the berries.
    A glass baking dish with a blueberry raspberry cobbler in it.
    1. Step 4: Bake the cobbler for 35-40 minutes, until the berries are bubbling and the crust is golden brown. Let it cool for a few minutes before serving. 

    Top Tips:

    • Serving ideas: you can serve this cobbler as is, or you can make it even more decadent by topping it with vanilla ice cream, vanilla yogurt or coconut whipped cream.
    • Storage: store any leftover blueberry raspberry cobbler in an airtight container in the fridge for up to 7 days. This cobbler also freezes really well for up to 3 months.
    A baking dish with a blueberry raspberry cobbler in it.

    Blueberry raspberry cobbler FAQs:

    Is almond flour the same as almond meal?

    No, they are not the same. Almond flour is finer and made with blanched, peeled almonds, while almond meal is more course as it's made with unpeeled, almonds. Do not try using almond meal to make this cobbler.

    Is this a gluten free blueberry cobbler?

    Yes! It's also dairy free and vegan too.

    Other blueberry recipes you will love:

    • A stack of paleo blueberry pancakes on a plate with syrup being poured on them.
      The Best Paleo Blueberry Pancakes
    • A muffin pan filled with a batch of baked blueberry muffins.
      Paleo Blueberry Muffins (gluten-free & dairy-free)
    • A stack of three paleo lemon blueberry muffins.
      The Best Paleo Lemon Blueberry Muffins
    • A jar of blueberry chia jam topped with a fresh blueberry and white chia seeds.
      No Sugar Blueberry Chia Jam (so easy!)

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    Blueberry Raspberry Cobbler

    This blueberry raspberry cobbler is the perfect summer dessert. The berries give it the best flavour and this healthy treat is so easy to make.
    5 from 9 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Diabetic, Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 343kcal
    Author: Dr. Erin Carter

    Equipment

    • baking dish

    Ingredients

    Berry Ingredients

    • 4 cups fresh blueberries
    • 2 cups fresh raspberries
    • 1/4 cup coconut sugar
    • 1/4 cup tapioca flour
    • 1 tablespoon lemon juice

    Crust Ingredients

    • 1 cup almond flour
    • 1/4 cup coconut sugar
    • 2 tablespoon coconut flour
    • 1 teaspoon baking soda
    • pinch sea salt
    • 1/4 cup coconut oil
    • 2 tablespoon coconut milk
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat your oven to 375F.
    • In an 8" x 8" glass baking dish combine all the berry ingredients and mix well with a spoon.
    • In a separate bowl combine all the crust ingredients and blend well with a spoon.
    • Using your fingers, form the dough into 5-6 flat pieces and lay them on top of the berries (see photos).
    • Place the pan in the oven and bake for 35-40 minutes, until the berries are bubbling and the crust is golden brown.
    • Remove from the oven and let it cool for a few minutes before serving.

    Notes

    1. Optional topping ideas: coconut whipped cream or dairy free vanilla ice cream.
    2. Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size. 

    Nutrition

    Calories: 343kcal | Carbohydrates: 41g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Sodium: 243mg | Potassium: 147mg | Fiber: 8g | Sugar: 21g | Vitamin A: 66IU | Vitamin C: 21mg | Calcium: 55mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone!

    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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