Triple Berry Cobbler (Paleo, Vegan, and Gluten-free)

August 2016 - Dessert

Triple Berry Cobbler (Paleo, Vegan, and Gluten-free)

A cobbler is a great way to use up a variety of seasonal fruit! In this version we have used a combination of blackberries, raspberries, and blueberries. We also added a delicious twist on tradition by using a vegan, paleo, and gluten-free topping and eliminating refined sugar.

blackberry crumble


  1. Preheat the oven to 350°F. Using coconut oil, grease a small 9X9 baking dish or three small ramekins and place them on a baking sheet.
  2. In a bowl, combine the blackberries, raspberries, blueberries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one dish.
  3. In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the berry mixture.
  4. Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
  5. Bake for 25 – 35 minutes until a toothpick inserted into the pastry comes out clean.
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