Blackberry + Blueberry Cobbler (Gluten Free, Paleo + Vegan)
Try this easy and delicious recipe for a gluten-free, paleo, and vegan Blackberry + Blueberry Cobbler.
Try this easy and delicious recipe for a gluten-free, paleo, and vegan Blackberry + Blueberry Cobbler.
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil melted
- 1 teaspoon cinnamon
- 1 tablespoon coconut sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 cups fresh blueberries
- 1 1/2 cups fresh blackberries
- 3 tablespoons maple syrup
- 1 teaspoon tapioca flour
- 1/3 cup almond flour
- 1/3 cup tapioca flour
- 3 tablespoons unsweetened non-dairy milk (i used almond)
- 1 tablespoon coconut sugar + 1/2 tablespoon cinnamon to sprinkle on top
- Carbohydrate 49.5668217296251 g
- Cholesterol 1.63333333001956 mg
- Fat 19.7476613881633 g
- Fiber 7.56510016839984 g
- Protein 5.20313777502713 g
- Saturated Fat 12.4147196384355 g
- Serving Size 1 1 serving (245g)
- Sodium 45.369423524274 mg
- Sugar 42.0017215612252 g
- Trans Fat 1.30139044440685 g
- Calories 381 calories
Step-by-step
- Preheat the oven to 350°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
- In a bowl, combine the blackberries, blueberries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.
- In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the berry mixture.
- Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.
- Bake for 25 - 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!
Fresh berries release significantly less liquid during the initial twenty minutes of baking than frozen alternatives do, changing the starch-to-juice ratio entirely. Using frozen fruit introduces excess water that overpowers the small amount of tapioca flour specified here, resulting in a runny filling rather than a thick, glossy syrup. Fresh fruit holds its structure under thirty-five minutes of steady three-hundred-fifty-degree heat, allowing the natural pectin in blackberries to activate properly without requiring chemical thickeners. Selecting firm, unblemished fruit ensures the individual skins stay intact while the internal juices liquefy into the maple syrup base.
Almond flour lacks gluten strands entirely, meaning the biscuit topping relies entirely on baking powder and the suspension of coconut oil for its rise. Stirring the batter only until smooth prevents the dense, rubbery texture that occurs when over-worked alternative flours develop an unwanted gumminess. Dolloping the batter in discrete mounds rather than spreading it into a solid sheet creates deliberate gaps where steam escapes, keeping the underlying fruit from making the pastry soggy. A toothpick inserted into the center must emerge clean of wet batter to confirm the interior is fully baked.
Tapioca flour acts as the primary gelling agent in the fruit layer, gelatinizing at a lower temperature than cornstarch or arrowroot. Whisking the teaspoon of tapioca flour directly into the raw berries and cinnamon coats every surface, preventing clumps from forming when the juices begin to boil. This fine starch dissolves completely into the maple syrup, yielding a translucent sauce that clings to the fruit rather than pooling at the bottom of the baking dish. Measurement precision matters here because excess starch leaves a chalky aftertaste, while too little leaves the dessert watery.
Coconut oil provides the saturated fat necessary to mimic butter's flaky properties in grain-free baking, solidifying as the ramekins cool on a wire rack. Baking in three small ramekins instead of one large dish increases the surface area exposed to direct heat, yielding a higher ratio of crisp crust to soft interior fruit. Sprinkling the extra coconut sugar and cinnamon mixture over the unbaked dough creates a crystallized crust when exposed to dry oven heat. Consuming this cobbler within twenty-four hours preserves the contrast between the crunchy sugar topping and the tender pastry.
