Healthy Berry Cobbler (Gluten-Free, Dairy-Free)
A healthy berry cobbler that’s gluten-free, dairy-free, and refined sugar-free. Easy, jammy, and the perfect dessert any time of year!Note: Cook (Bake) and Total Times can range as the cobbler takes roughly 25-35 minutes to bake in the oven, before allowing time to cool before serving.
Servings 6 - 8
Ingredients
For the filling:
- 4 heaping cups blueberries and blackberries fresh or frozen, about half and half
- 1 tablespoon arrowroot starch or cornstarch
- 1 ½ tablespoons fresh lemon juice
- 3 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
For the topping:
- 1 cup almond flour
- ½ cup gluten-free oat flour
- 2 tablespoons coconut sugar or maple sugar
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 egg
- 3 tablespoons coconut oil (such as Viva Naturals Organic Coconut Oil) or melted ghee (I like 4th & Heart)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F.
- Lightly grease a pie dish (or 8x8-inch baking dish).
- In a large bowl, toss berries with arrowroot starch, lemon juice, maple syrup, and vanilla. Pour the mixture evenly into the prepared dish.
- In a medium bowl, whisk together the almond flour, oat flour, coconut sugar, baking powder, and salt.
- In a separate small bowl, whisk the egg. Add the coconut oil (or melted ghee), maple syrup, and vanilla extract, whisking until smooth.
- Combine the wet mixture and the dry ingredients and stir until a thick, slightly sticky dough forms.
- Using a spoon or cookie scoop, drop the dough in mounds (about 2–3 tablespoons each) over the berry mixture. Lightly flatten the tops with the back of your spoon so they spread a bit while baking, leaving small gaps for the juices to bubble through.
- Bake 25–35 minutes, until the topping is golden brown and the berries are bubbling around the edges.Note: If the topping is browning quickly, loosely tent with foil for the last 5–10 minutes.
- Cool for at least 10–15 minutes to let the filling set before serving. The topping will be crisp on the outside and tender inside, with a jammy berry base. Option to add scoops of vanilla ice cream on top (keep it dairy-free, if needed!) to serve. Enjoy!
Notes
Recipe Swaps & Substitutions:
- Almond flour can be swapped for cashew or sunflower seed flour; oat flour can be replaced with additional almond flour or a gluten-free all-purpose blend.
- Coconut sugar can be substituted with maple sugar, brown sugar, or honey.
- Coconut oil can be swapped for ghee, dairy-free butter, or another neutral oil.
- Maple syrup can be replaced with honey or another liquid sweetener (may slightly affect texture).
- Use any combination of fresh or frozen berries — raspberries, strawberries, or mixed berries work well; adjust baking time for larger or juicier berries.
- Leftovers? Though best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for 3–4 days. Reheat individual servings in the microwave or the whole dish in a 350°F oven for 10–15 minutes. You can also assemble the cobbler ahead of time and refrigerate for up to 24 hours before baking — just add a few extra minutes to the baking time if chilled.