This paleo, gluten and dairy-free cobbler has become one of our favorite summertime desserts. It’s quick, easy and ready in just a few minutes. I promise, you're gonna love this one!
A few days back, my husband walked into our house with a colander full of wild blackberries, (that he had picked on our property). He was sure hoping that I would whip up a blackberry cobbler, and I am always up for a challenge.
I am pretty sure I have made a cobbler before, but I usually stick to baking crumbles instead. Of course, whatever dessert I put together, I always use my paleo gluten free flours, natural sugars and oils that I always have on hand. So, I'm usually prepared with ingredients whenever we have a dessert craving.Well, I immediately gathered up all of my baking ingredients and began putting this dessert together.
The flours I use here are almond, tapioca and coconut. These are my absolute favorite gluten free flours, (keeping this dessert low carb, full of protein and fiber). I’ve been baking with these flours for quite some time now, so I can usually guesstimate the ingredients that are used and come pretty close to the way I want it without measuring.
I also include pure maple syrup and coconut sugar to give the cobbler the perfect sweetness. These two natural sugars are great because coconut sugar doesn’t spike blood sugar like your traditional white sugar would. Also, maple syrup and coconut sugar are so wonderful because they won’t increase inflammation markers in the body. And on top of that, there are antioxidant benefits with these two natural sugars. Maple syrup is a source of essential minerals, including calcium, zinc, magnesium and potassium. And for coconut sugar, it contains vitamins and minerals such as iron and zinc.
According to the Food and Nutrition Research Institute (FNRI) notes that there are decent amounts of phytonutrients, specifically polyphenols, flavonoids and anthocyanidins. These phytonutrients help reduce blood sugar, inflammation and cholesterol, making coconut sugar a better option than many other sweeteners.
Preheat oven to 400 degrees.
In a small bowl, gently stir together all of the filling ingredients and set aside.
In another bowl, combine topping ingredients together until batter forms.
In an 8 inch cast iron skillet, pour filling ingredients in the skillet. I created this recipe to perfectly fit into an 8 inch skillet. Plus, an iron skillet just makes any recipe taste so much better!
Next, spoon the batter topping on top of the filling. Spoon directly in the middle, spreading batter over filling, but leaving the edges exposed so berry filling will show.
Bake for 25 minutes until berries are bubbling and topping is a light golden brown. Start checking at 22 minutes and bake until desired brownness. All ovens cook differently, so do start checking around 22-23 minutes.
Serve with vanilla coconut-milk ice cream...a must! I usually serve my desserts with a Stevia sweetened ice cream called SO DELICIOUS. You can usually find it at any supermarket.
I was happy with the fact that I nailed this recipe on the first try. My family said it was perfect, to not change a thing. In fact, my husband said it was the BEST cobbler he has ever eaten.
I was super thrilled that he loved it! When it comes to desserts, it has to be really good...he's not much of a dessert kind of person. He enjoyed it so much, that just a few days later, he walked in with another round of blackberries requesting a second cobbler. I was glad that he did because I wanted to make at least one more before I was ready to share my recipe.
I must say that there is nothing better than a tart and sweet dessert like this and then topping it off with vanilla coconut-milk ice cream. This combination makes this dessert perfect for anytime, but especially summertime.
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