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.
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:
- 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:
- 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.
- Step 2: In a separate bowl, combine all the crust ingredients and blend well with a spoon or pastry blender.
- Step 3: Then, use your fingers and form the dough into 5-6 flat pieces. Then lay them on top of the berries.
- 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.
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:
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.
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Servings: 6
Calories: 343kcal
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
- Optional topping ideas: coconut whipped cream or dairy free vanilla ice cream.
- 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
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