Paleo Blueberry Raspberry Cobbler

This paleo blueberry raspberry cobbler is the perfect summer dessert. Bursting with flavour from the berries it has the best grain free crust. It's also vegan and gluten free!

Course Breakfast, Dessert

Cuisine American

Keyword gluten free cobbler, summer food, vegan cobbler

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6

Calories 343 kcal

Ingredients

Berry Ingredients

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

Crust Ingredients

1 cup almond flour
1/4 cup coconut sugar
2 tbsp coconut flour
1 tsp baking soda
pinch sea salt
1/4 cup coconut oil
2 tbsp coconut milk
1 tsp 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.