Paleo Blackberry & Blueberry Cobbler

From Lisa Fragala

Yield: 4 servings

Time: 10 min. to prep, 30 min. to bake


  • 1½ cups fresh blueberries

  • 1½ cups fresh blackberries

  • 1-3 tbsp maple syrup

  • 2 tsp tapioca flour

  • zest of 1 lemon & a little lemon juice


Cobbler Topping

  • ⅓ cup almond flour

  • ⅓ cup tapioca flour

  • 1½ tsp baking powder

  • 3 tbsp unsweetened non-dairy milk

  • 3 tbsp coconut oil melted

  • 1 tsp vanilla extract

  • 1 tbsp coconut sugar

  • 1 tbsp coconut sugar 

  • ½ tbsp cinnamon to sprinkle on top

Step 1

Preheat the oven to 350°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.

Step 2
In a bowl, combine the blackberries, blueberries, maple syrup, tapioca flour, and lemon zest. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.

Step 3
In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. (I often double this since my family likes a lot of topping.) Mix until smooth and then dollop over the berry mixture.

Step 4
Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.

Step 5

Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!