Paleo Blueberry Raspberry Cobbler

5 from 9 votes

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!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan

Servings:

Calories: 343kcal

Author: Dr. Erin Carter

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

This cobbler stores well in the fridge and makes great leftovers.
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