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close up shot of blackberry cobbler with ice cream in a white bowl topped with mint.
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Gluten-Free Blackberry Cobbler with Almond Flour Crust

Gluten-free blackberry cobbler with a biscuit almond crust using frozen or fresh blackberries. The best easy summer dessert!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
5 minutes
Total Time 40 minutes
Servings 4 servings
Calories 184kcal
Author Lyndsey

Equipment

Ingredients

Filling Ingredients

  • 3 cups blackberries
  • 3 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • cup arrowroot

Crust Ingredients

  • cup almond flour
  • 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 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

Crust Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 36.5g | Protein: 3g | Fat: 2.3g