Blackberry and Blueberry Cobbler

This sweet cobbler is gluten-free, dairy-free, grain-free, Paleo-friendly and vegan…perfect for your Thanksgiving guests with dietary restrictions!

Serves: 4Prep: 15 minutesCook: 25 minutesTotal: 40 minutes

Serves: 4


  • 2 cups fresh blueberries
  • 2 cups fresh blackberries
  • 4 tablespoons pure maple syrup
  • 1⁄2 cup plus 1½ tsp. tapioca flour, divided
  • 1 tablespoon ground cinnamon, divided
  • 1⁄2 cup almond flour
  • 2 teaspoons baking powder
  • 3 1⁄2 tablespoons coconut milk
  • 3 1⁄2 tablespoons coconut oil, melted
  • 2 teaspoons Pure Vanilla Extract
  • 3 tablespoons coconut sugar, divided


  • Preheat oven to 350°F. Prepare a 1¾-quart baking dish with coconut oil spray or nonstick cooking spray.
  • In a medium bowl, combine the blackberries, blueberries, maple syrup, 1½ teaspoon tapioca flour and 1½ teaspoon cinnamon. Stir to combine, then place in the prepared baking dish.
  • In a different medium bowl, combine the almond flour, ½ cup tapioca flour, baking powder, coconut milk, melted coconut oil, vanilla extract and 1½ tablespoons sugar. Mix until smooth. Dollop by the spoon full over the berry mixture.
  • In a small bowl, combine 1½ tablespoons of sugar and ½ tablespoon of cinnamon together, then sprinkle over the flour mixture.
  • Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  • Serve with dairy free ice cream.
  • Refrigerate leftovers.