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Paleo Blackberry Cobbler

Paleo Blackberry Cobbler

For breakfast or dessert? That is the only question that needs to be asked in regards to a mouthwatering dish of Paleo blackberry cobbler. It is completely grain-free, and full of fresh blackberry goodness. How many times will you be able to bake it while blackberries are in season? It all depends on how long your summer is. To change it up a bit, and working with what grows locally, you could also add some fresh blueberries or red raspberries for half of the amount of blackberries.

If you thought that dessert recipes went out the window since you became Paleo, think again! This blackberry cobbler is here to entertain your taste buds and to remind you just how easy it is to eat healthy, wholesome foods (that everyone loves!) no matter what your/their food preferences are. It is sweet, very berry and entirely amazing. Most everyone adores a berry cobbler, however, if you are not sure that a cobbler fits the bill, how about baking a Paleo chocolate chip cookie cake instead, perhaps with a side of berries?

Naturally, you’ll want to serve this cobbler warm from the oven with a generous scoop of homemade Paleo coconut vanilla ice cream. Be prepared, mentally and physically, that it takes about 2-3 hours to freeze with intermittent stirring. In the end, it is totally worth it. Get ready to serve a dessert where seconds are automatically on order!

Paleo Blackberry Cobbler Recipe

Serves: 4Prep: 15 minCook: 45 min
Notice

Protein: 6g / %

Carbs: 47g / %

Fat: 28g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 cup almond flour
  • 2/3 cup tapioca flour
  • 1/3 cup coconut flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup ghee, melted
  • 1 cup coconut sugar
  • 2 cups full-fat coconut milk
  • 18 oz. fresh blackberries

Preparation

  1. Preheat oven to 350 F.
  2. In a medium-sized bowl sift together almond flour, tapioca flour and coconut flour.
  3. Stir in baking powder and salt.
  4. Next, mix in 1 cup coconut sugar and milk, then stir in melted butter.
  5. Pour batter into baking dish.
  6. Spread berries evenly over top of batter and place in oven.
  7. Bake for 40-45 minutes, until bubbly.