This Blackberry + Blueberry Cobbler is healthy enough for breakfast, but sweet + delicious enough to be dessert! These gluten-free, Paleo, and vegan cobblers have a crisp and gooey topping.
I haven’t dabbled in cobblers too much. In fact, this is somehow the first time I’ve ever posted a cobbler recipe on this site. What I have been doing for the past five years?!
I think for a while I just assumed cobbler was similar enough to a crisp or crumble and never needed too much individual exploring, because crisps had already earned top spot on my favorite dessert list. And logically, that should have earned it a place on my list of things to try long ago.
Finally, recently, I started seeing some swoon-worthy, beautiful fruit-filled cobbler recipes floating around the internet. Totally intruiged by the more biscuit-y, cakey top – way more unlike a crisp than I had realized – I set out to create my own perfect (and healthier) cobbler topping.
Playing around with a mix of almond flour, tapioca flour, and baking powder for a bit of fluffiness, I created a pretty bomb (if I do say so myself) cobbler topping. Even better? By using non-dairy milk and coconut oil, it’s kept totally gluten-free, grain-free, Paleo-friendly, and vegan.
A bit of coconut sugar and a splash of vanilla extract are used for flavor. These ingredients create a thick batter, which tops off the filling: a combination of fresh blueberries and fresh blackberries. The berries are tossed with maple syrup, tapioca flour, and cinnamon. The simple approach to the filling creates a lightly sweetened berry filling with a thick sauce and fresh flavor.
The entire cobbler recipe can baked in a small baking dish, but I recommend splitting it up into three or four small ramekins and baking the cobblers individually. By dividing up the filling and batter, everyone can devour their own cobbler and enjoy the perfect filling to cobbler topping ratio.
The blueberries and blackberries work together super well. The blueberries are high in pectin and break down a lot, providing thickness and sweetness, while the blackberries add a burst of tartness. The batter on top puffs up in the oven, becoming a fluffy, biscuit-y top with a crunchy crust made from a sprinkle of coconut sugar and cinnamon right on top.
I recommend devouring one of these warm – add a scoop of dairy-free ice cream or a dollop of coconut cream on top for the ultimate treat! Enjoy :)
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Blackberry + Blueberry Cobbler (Gluten Free, Paleo + Vegan)
Ingredients
- 1½ cups fresh blueberries
- 1½ cups fresh blackberries
- 3 tablespoons maple syrup
- 1 teaspoon tapioca flour
- 1 teaspoon cinnamon
For the cobbler topping
- ⅓ cup almond flour
- ⅓ cup tapioca flour
- 1½ teaspoon baking powder
- 3 tablespoons unsweetened non-dairy milk I used almond
- 3 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 tablespoon coconut sugar
- 1 tablespoon coconut sugar + ½ tablespoon cinnamon to sprinkle on top
Instructions
- 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.
- In a bowl, combine the blackberries, blueberries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.
- 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.
- Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
- Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!
Gayle @ Pumpkin 'N Spice says
I love cobblers, but have never posted a recipe on my site either! Go figure! This version is just gorgeous, Rachel! I’m in love with the pretty colors. Blackberries and blueberries make the perfect combo. And that topping looks SO good! Love this summery dish!
Sarah @Whole and Heavenly Oven says
You’re reminding me that it’s been basically FOREVER since I last had a good cobbler! Rachel, this is simply STUNNING! You make those berries look SO dang gorgeous. This is Friday food aaaaaaaall the way and I need it!
Rachel says
Thank you so much, girlie!! Happy Friday indeed :)
Annie says
Our new farm has an entire fence row covered in blackberry bushes!!! They are just starting to come in so I know I will be making this all summer long!!
Rachel says
That makes me SOOO jealous, Annie! You’ve definitely got to try these in that case. Make them in those cute little bakers you have on GCK! :D
Medha (Whisk and Shout) says
These cobblers are so cute! Love that they are GF and vegan and love your choice of fruit- blueberries and blackberries sound amazing together :)
marcie says
I admit that crisps are my go-to and that I haven’t messed around with cobblers much either. This cobbler looks perfect with that topping that looks so tender, and the blackberry-blueberry combination sounds delicious!
Rachel says
Thanks so much, Marcie! You’ve got to jump on the cobbler train ;)
Joanne says
It has been a long time since I have made a cobbler, and love the blackberries and blueberries together.
Thalia @ butter and brioche says
i adore these photos! and i love a good cobbler too. especially in summer. seasonal fruit desserts are the best. Xx
[email protected] says
This looks superb!! I love a good crust too on my fruit crips/cobblers and this sure looks amazing!! Have a great weekend friend!
Mary Ann | The Beach House Kitchen says
What a fabulous looking cobbler Rachel! Glad you jumped in and tried one. Cobblers are always so easy and the perfect summer dessert. Or breakfast maybe?! Can’t wait to try your version.
Trish says
This cobbler looks fantastic.
I would love to try this one but we are in winter here in Australia. Do you think it would work with frozen berries?
Rachel says
Thanks, Trish! You could definitely use frozen berries. Enjoy!
Kelly says
I can never resist crisps either but cobblers are another weakness of mine. These are beautiful, Rachel! I love that it’s gluten free and vegan and the blackberry and blueberry combo is totally making my mouth water!
Cailee says
Cobblers are so fun this time of year! I love fresh berries and these look so pretty and delicious! Also, I love that you made them single serving! SO fun! Hope that you’re having a great weekend!
xoxo Cailee!
Elizabeth @ Confessions of a Baking Queen says
Delicious, I’ve actually never had cobbler. I too thought it was similar to a crisp or something. The photos are GORGEOUS! Love how rich blueberries are in color.
Izzy @ She Likes Food says
I haven’t made a cobbler in forever and you are reminding me how much I love them! I’ve been wanting to eat all the fresh berries I’ve been seeing in the store lately and this cobbler is the perfect way to enjoy them :)
Sarah | Well and Full says
The cobbler topping looks absolutely perfect! I looks like your experiments with flour combinations really paid off :)
Janel | Peach and the Cobbler says
Oh gosh, these cobblers look AMAZING! That GF topping is calling my name!
Kiki"s Paleo Kitchen says
This was absolutely delish. My husband and I both loved it. Next time, we will cut way back on the cinnamon … or else eliminate it all together. Thanks for an awesome recipe.
Rachel says
So glad you liked it, Kiki! Cinnamon is definitely personal preference, so adjust as necessary to suit your tastes :) thanks for your feedback!
M.G. says
This cobbler was pretty awful. The pastry sank down into the blackberries and when cooked was gooey and grey and looked very unappetizing, even though I cooked it an extra 10 min. The blackberry mixture was not sweet enough.
Rachel says
So sorry you had trouble, MG! Wish I could help diagnose what went wrong – the pastry should have maintained it’s thickness on top of the berries. Sweetness can definitely vary based on blueberries, so if your berries were tart that could’ve been why you didn’t find it sweet enough.
Stephanie Weaver, MPH, CWHC says
Hi Rachel, I don’t know if I’ve commented before. It’s not easy to find a grain-free dough recipe without eggs… thank you so much for this. Made it with nectarines, plums from my tree, and wild frozen blueberries to fill up the dish. So delicious! My hubs and I are eating super clean and paleo-ish these days, so this was a lovely treat for the 4th of July weekend.
Rachel says
Hi Stephanie, thanks so much for your comment and feedback. I’m so glad you enjoyed the cobbler – the fruits you used in the filling sound so delicious. Jealous of your plum tree!
Mary Turner says
I just made two cobbler recipes with blackberries. Both were good! However, I must say that this one was the best! Loved the sweetness and cinnamon flavor added a “wow” factor for me. Thanks for sharing!
Rachel says
I’m so glad you enjoyed it, Mary! Thanks for your feedback :)
Kristy says
Hello
I’m excited to try this cobbler!! It just came out of the oven. I made it with fresh marionberries!! One question? Can this recipe be doubled to make it for guests?
Rachel says
Hi Kristy, hope you love it! Jealous of your marionberries – I can’t find them down here in San Diego. You can definitely double the recipe, just increase the pan size (if you’re baking in one pan) and bake for a little bit longer. Enjoy!
Robbie | Box Tree Events says
This is my favourite desert of all time, can’t wait to try your recipe over the weekend!
Rachel says
Awesome!! I hope you love it Robbie.
Kenzo says
I’m going to try this also do you mind me asking where the mini dishes are from that are in the photo?
Rachel says
I believe I got them at Daiso!
Karen says
I made this cobbler just as printed, only I used frozen berry mix. I took it as a dessert for our friends and they loved it!
I grew up with cobblers and crisps and all the recipes I had used white flour so I am so thankful to have found this recipe!
Rachel says
So happy to hear that it was a hit, Karen! Thanks so much for sharing your feedback :)
Heather says
Question,
Would the topping work if I substituted arrowroot or cornstarch for the tapioca flour?
Thanks in advance!
Rachel says
Hi Heather, arrowroot should work in place of the tapioca! Enjoy :)
Kim Colbert Doran says
Picked the blackberries from our farm fence line. This is the best recipe for black and blueberry cobbler, thanks! My husband couldn’t wait until after dinner – dessert first!!!!
Rachel says
Amazing, so jealous of your blackberry bushes! Doesn’t get much fresher :) so glad you guys enjoyed it!!
Cherie says
I made this for company without trying it first. It was enjoyed by everyone. I am making it tonight for the 2nd time for guests. We live in the Pacific Northwest so blackberries are abundant. The blueberry addition was a great combination. Thanks for a great recipe for dessert that is not loaded with sugar and fat but very tasty.
Rachel says
So thrilled that you and your guests loved this recipe, Cherie! Thank you so much for sharing your feedback with me. Lucky you to have so many fresh blackberries around – I miss that from when I lived up there!!
M says
Had to double the topping/crust to have enough. Not sure how I messed it up. Flavor was really nice and the recipe was easy to throw together!
Rachel says
So glad you’re enjoying it!! Did you use a larger pan than I did? Extra surface area would make sense for why you needed more.
Maggie Slighte says
This is AMAZING!!
I doubled the recipe and added an additional 3 cups of blackberries. I also used homemade hemp milk instead of the almond, and it is the most amazing cobbler I’ve had since eliminating my allergens!! Thank you so much!!
Rachel says
This makes me so happy!! So glad you enjoyed it, and thanks so much for the feedback Maggie!
Sue Murray says
I doubled the recipe for a 9×12 pan. Recipe turned out great and I liked that it wasn’t totally dependent on the almond flour as some recipes can get very heavy with that.
Rachel says
So glad you’re enjoying the recipe, Sue! Thanks for the feedback :)