Gluten Free Blackberry Cobbler is an easy summer dessert that uses up an abundance of blackberries! Delicious almond flour biscuit crust and naturally sweet berries provide a delicious and easy dessert for the summer months that can be made low carb and keto friendly with no sugar. Baked in just about 35 minutes!
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When summer arrives, the abundance of fresh berries and fruits means it's time for cobbler! Traditional cobblers like peach or blueberry are always a favorite, but have you ever thought about blackberry cobbler?
Blackberries are a delicious berry full of antioxidants and nutrients and they come into season in most US states around mid-summer. This recipe uses fresh or frozen blackberries meaning you can make it any time of year.
This gluten free blackberry cobbler replaces traditional all purpose flour with almond flour making it the perfect summer dessert for any dietary restriction. You can even swap out sugar for monk fruit sweetener or stevia to make it sugar free and great for keto or low carb eaters.
If you have an abundance of fresh berries or are looking for ideas for other recipes for summer desserts or baked goods be sure to try these blueberry lemon bars, protein blueberry muffins or almond flour scones!
Why You'll Love This Recipe
- Gluten free blackberry cobbler is made with almond flour making it naturally gluten free.
- Dairy free and vegan!
- Quick, easy and healthy summer dessert - baked and on the table in just about a half hour!
- Best way to use up lots of summer berries or fruit - you can also throw in a peach or two, some blueberries or even apple!
- Can be made with monkfruit sweetener or stevia making it sugar free and great for keto or low carb eaters.
- Can use frozen or fresh blackberries.
Ingredients For This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Raw cane sugar: If making keto or low carb, sweeten with Monk fruit sweetener. You can also use maple syrup, honey or coconut sugar to sweeten.
- Almond flour: select fine almond flour, not almond meal.
- Almond milk: can substitute oat milk, coconut milk or dairy milk.
- Coconut oil: butter may be substituted.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
- Preheat oven to 350F. Spray an oven-safe baking dish like a pie plate, casserole dish, dutch oven or a cast iron skillet with coconut oil spray and set aside. Wash and cut blackberries into smaller pieces.
- Combine filling ingredients in a small bowl. Spoon filling into baking dish using a slotted spoon to avoid adding too much liquid.
- Combine crust ingredients in a separate bowl. Use a small spoon to top the fruit filling with crust. Sprinkle with additional sugar if desired.
- Bake for 30-35 minutes or until tops are golden brown. Serve with whipped cream.
Expert Tips
- Storage: Store leftovers in an air-tight container in the refriegrator for up to 3 days.
- Freezer: May be frozen unbaked or baked in a freezer-safe container in the freezer for up to 3 months. Allow extra baking time if baking straight from frozen.
- Make-Ahead: Filling may be made ahead up to 1 day in advance. Be sure to drain all liquid before assembling and baking. Topping not recommended to be made in advanced as it may become too moist.
- Serving: Serve warm gluten free blackberry cobbler with ice cream or topped with whipped cream.
FAQs
To make this recipe low carb or keto, use monk fruit sweetener. You can also use stevia, erythritol or another low carb sweetener.
You can leave the cobbler on the countertop for about 12 hours then should refrigerate it. You can reheat it in the microwave for serving.
If berries need a bit of sweetener you can try honey, stevia, monk fruit or maple syrup in place of sugar.
The seeds are edible and do not need to be removed to make this recipe. However, if you want to make this recipe with no seeds, check out this resource from Garden Guides which demonstrates how to remove blackberry seeds.
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Gluten Free Blackberry Cobbler
Ingredients
Filling Ingredients
- 3 cups blackberries
- 3 tablespoon coconut sugar
- 1 teaspoon cinnamon
- ⅛ cup arrowroot
Crust Ingredients
- ⅓ cup almond flour
- ⅓ cup arrowroot
- 1.5 teaspoon baking powder
- 3 tablespoon almond milk
- 3 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 1 tablespoon coconut sugar
Instructions
- Preheat oven to 350F. Spray an oven-safe baking dish with coconut oil spray and set aside.
Filling Instructions
- Wash and cut blackberries into smaller pieces. Combine filling ingredients in a small bowl. Spoon filling into baking dish using a slotted spoon to avoid adding too much liquid.
Crust Instructions
- Combine crust ingredients in a separate bowl. Use a small spoon to top the fruit filling with crust
- Sprinkle with additional sugar if desired.
- Bake for 30-35 minutes or until tops are golden brown. Serve with whipped cream.
Notes
- Storage: Store leftovers in an air-tight container in the refriegrator for up to 3 days.
- Freezer: May be frozen unbaked or baked in a freezer-safe container in the freezer for up to 3 months. Allow extra baking time if baking straight from frozen.
- Make-Ahead: Filling may be made ahead up to 1 day in advance. Be sure to drain all liquid before assembling and baking. Topping not recommended to be made in advanced as it may become too moist.
- Serving: Serve warm with ice cream or topped with whipped cream.
Lacey
Just curious as to about how many carbs this has. I see calories, but no carb info
Lyndsey
Sorry about that, it is updated now.