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.
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.