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.

Blackberry + Blueberry Cobbler (Gluten Free, Paleo + Vegan)

Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Author Rachel Conners


For the cobbler topping


  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.
  2. 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.
  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. Serve with dairy-free ice cream!