Gluten-Free Blackberry Cobbler is an easy, healthy dessert perfect for summer picnics, BBQs, and parties! Delicious almond flour biscuit crust and naturally sweet berries provide an easy dessert for the summer months. This recipe can be made low-carb and keto friendly with no sugar!
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Why You'll Love This Gluten-Free Blackberry Cobbler
- Gluten-free blackberry cobbler is made with almond flour.
- Dairy-free and vegan!
- Quick and easy to prepare.
- Healthy summer dessert.
- Best way to use up lots of summer berries or fruit - perfect for berry picking!
- Blackberry cobbler can be made low-carb, sugar-free, and keto with monk fruit sweetener.
- It can use frozen or fresh blackberries.
- Try our other cobbler recipes like peach cobbler, cobbler with nectarines, or apple crisp with oats and granola.
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.
Blackberries are a delicious and nutritious berry full of antioxidants and nutrients. They come into season in most US states around mid-summer.
Although this gluten-free blackberry cobbler recipe uses summer-fresh blackberries, you can use frozen berries any time of the year.
Arrowroot mixes with the blackberries to remove excess moisture, helping to prevent sogginess. Cornstarch is an alternative to arrowroot.
Cinnamon provides a delicious spice that warms the recipe as it bakes.
Baking powder acts as a leavening in the topping, helping the biscuit crust to rise and brown while becoming light and fluffy.
This gluten-free blackberry cobbler replaces all-purpose flour with almond flour making it the perfect summer dessert for any dietary restriction.
Use raw cane sugar, maple syrup, honey, or coconut sugar to sweeten it. You can also use monk fruit sweetener or stevia to make it sugar-free, keto, and low-carb.
Coconut oil provides the fat source for the recipe giving this blackberry cobbler richness, texture, and moisture. Use refined coconut oil or butter as an alternative.
Dairy-free almond milk adds moisture, texture, and flavor to the dessert. Dairy milk can also be used.
Taste and Texture
This gluten-free blackberry cobbler with almond flour crust combines two textures; crispy and crunchy topping with sweet and gooey berry filling.
It is sweet and fresh, warm and delicious! It tastes similar to blackberry pie, with the strongest flavors being blackberries and vanilla.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.
Preheat oven to 350F. Spray an oven-safe baking dish like a pie plate, casserole dish, dutch oven, or 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 the 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 the tops are golden brown. Allow it to cool for 5-10 minutes before serving with ice cream or whipped cream.
If using frozen berries, add more arrowroot or cornstarch to reduce excess moisture.
Chop large blackberries into bite-sized pieces.
If almond flour is clumping, use a fine-mesh sieve to sift it lightly before incorporating it.
This gluten-free blackberry cobbler can also be made into four individual portions using ramekins instead of an 8X8 baking dish. Reduce the bake time to 20 minutes and monitor from there.
Allow the blackberry cobbler to cool for 5-10 minutes before serving.
Storage, Freezing, Make-Ahead, Serving, and Reheating Tips
Storage: Store leftovers in an air-tight container in the refrigerator 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.
Reheating: Reheat leftovers in the microwave in 30-second increments or until desired temperature.
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.
Be sure to toss the blackberries with arrowroot or cornstarch when making the blackberry filling. This will help to reduce excess moisture keeping the blackberry cobbler not soggy and the almond flour crust crispy.
You can use frozen berries, but increase the amount of arrowroot or cornstarch you are using to account for additional moisture.
Other Healthy Dessert Recipes for Summer!
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Gluten-Free Blackberry Cobbler with Almond Flour Crust
- 1 8X8 Baking pan
- coconut oil spray
- Preheat oven to 350F. Spray an oven-safe baking dish with coconut oil spray and set aside.
- Wash and cut blackberries into smaller pieces. Combine filling ingredients in a small bowl. Spoon filling into the baking dish using a slotted spoon to avoid adding too much liquid.3 cups blackberries, 3 tablespoon coconut sugar, 1 teaspoon cinnamon, ⅛ cup arrowroot
- Combine crust ingredients in a separate bowl. Use a small spoon to top the fruit filling with crust.⅓ cup almond flour, ⅓ cup arrowroot, 1.5 teaspoon baking powder, 3 tablespoon almond milk, 3 tablespoon coconut oil, 1 teaspoon vanilla extract
- Sprinkle with additional sugar if desired.1 tablespoon coconut sugar
- Bake for 30-35 minutes or until the tops are golden brown. Serve with whipped cream.
- Storage: Store leftovers in an air-tight container in the refrigerator 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 is not recommended to be made in advance as it may become too moist.
- Serving: Serve warm with ice cream or topped with whipped cream.
- If using frozen berries, add additional arrowroot or cornstarch to reduce excess moisture.
- Chop large blackberries into bite-sized pieces.
- If almond flour is clumping, use a fine-mesh sieve to sift it lightly before incorporating it.
- This gluten-free blackberry cobbler can also be made into four individual portions using ramekins instead of an 8X8 baking dish. Reduce the bake time to 20 minutes and monitor from there.
- Allow the blackberry cobbler to cool for 5-10 minutes before serving.