This gluten free blackberry cobbler is the perfect sweet and healthy summer dessert! It’s sweetened with maple syrup and topped with a vegan oat walnut crumble.
The best gluten free blackberry cobbler
Summer is here, which means I will be making berry cobblers, berry crisps, and berry crumbles all the time. I love this mixed berry orange crisp and this peach crisp, but this healthy blackberry cobbler is next level!
You just need a few simple ingredients and 5 minutes to prepare everything. We use fresh or frozen blackberries, maple syrup, rolled oats, almond flour, walnuts, lemon juice, and a few other common ingredients.
The warm and naturally sweet blackberry filling in combination with the crumbly, buttery, and crisp walnut oatmeal cobbler topping is amazing. Everyone will get you for seconds!
It is also vegan, healthy, dairy free, and gluten free.
I love serving my healthy cobbler with vanilla ice cream or whipped cream. It makes for the perfect healthy summer dessert.
Why you’ll love this healthy dessert recipe
- Gluten free & no all-purpose flour
- Vegan & plant based
- No butter and 100% dairy free
- No refined sugars
- Sweetened with maple syrup and coconut sugar
- Topped with a crumbly oatmeal and walnut crisp
- 5 minutes to prepare
This recipe has two parts: the naturally sweet blackberry filling and the buttery oat cobbler topping. You’ll love how easy it is to make! Here is a list of all the ingredients you will need so you have everything prepared. Make sure to scroll to the recipe card at the bottom to see the exact measurements.
- Blackberries: I used fresh blackberries for the sweetest and most delicious filling. When baked, they burst with naturally sweet sugars and juice. You’ll need 4 or 5 pints.
- Coconut Sugar: You don’t need to add this extra coconut sugar, but I recommend it if you like a sweeter dessert. You only need 2 Tablespoons.
- Lemon: Grab one lemon and juice it. This helps coat the blackberries in the tapioca starch and coconut sugar.
- Arrowroot or Tapioca Starch: Don’t skip out on this ingredient. This starch helps hold together the gooey and juicy cobbler filling.
Oat Walnut Cobbler Topping:
- Rolled Oats: The first ingredient is gluten-free certified old fashion rolled oats. I don’t recommend using quick oats and defiantly do not use steel-cut oats.
- Almond Flour: This is my secret ingredient. It makes this cobbler topping better than traditional recipes because almond flour is higher in fat and makes this crisp crumble melt in your mouth.
- Walnuts: This adds the best crunch to this healthy cobbler topping. You can use almonds or pecans too.
- Salt: Just add a dash for a sweet and salty combo.
- Ground Cinnamon: I love adding cinnamon to my cobbler recipes. You only need a 1/2 teaspoon.
- Maple Syrup: Add 1/2 cup of maple syrup to naturally sweeten this cobbler topping. It helps bind everything together and crisp up the oats as they bake.
- Coconut Oil: Finally, you need 1/4 cup of coconut oil so that this cobbler topping is crisp on the outside but melt-in-your-mouth soft on the inside. You can also use butter.
I bake a lot, so here is a list of the best ingredient substitutions. I only recommend swapping out 1 or 2.
- Walnuts: You can use chopped almonds or pecans.
- Coconut Oil: You can use melted butter.
- Fresh Blackberries: You can use frozen blackberries.
- Blackberries: Swap out with blueberries.
- Almond Flour: I highly recommend using almond flour, but you can substitute it with homemade oat flour as well.
- Coconut Sugar: You can substitute the coconut sugar with light brown sugar or granulated sugar.
- Tapichoa Starch: You can use cornstarch.
Kitchen tools required
You only need a few kitchen utensils to make this gluten free and healthy blackberry cobbler. Here is a list:
- Two Large Mixing Bowls
- Spatula or mixing spoon
- 9-inch pie dish or 8×8-inch baking dish
- Measuring Tools: 1/2 teaspoon, 1 Tablespoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make gluten free blackberry cobbler
Gluten-free blackberry cobbler is so easy to make. In fact, it comes together in four simple steps. First, we prepare the blackberry filling; then we make the cobbler topping; next, we spread the crumble on top and, finally, we bake it in the oven. Here are step-by-step instructions for any level baker:
First, preheat your oven to 350°F and lightly grease an 8×8-inch baking dish, 9-inch pie dish, or skillet with nonstick cooking spray. Then, set it to the side.
In a large mixing bowl, toss the blackberries, coconut sugar, lemon juice, vanilla, and tapioca starch. Then, spoon blackberries into the greased dish.
After that, mix together rolled oats, almond flour, walnuts, and salt in another mixing bowl until well combined. Then, pour maple syrup and melted coconut oil on top and mix using your hands.
Next, spread the cobbler oat mixture evenly on top of the blackberries and bake for 40 – 50 minutes, until the top is golden crisp and the blackberries are bubbly. I baked mine for about 45 minutes.
Let cool for 10 – 15 minutes before enjoying!
You can serve this gluten free blackberry crumble with so many different toppings. Here are a few of my favorites:
- Vanilla Ice Cream
- Whipped Cream
- Chocolate Drizzle
- Drizzle of Honey
Expert baking tips
Make sure your cobbler topping is well-combined. Mix the healthy oat crumble topping thoroughly with your hands so that the oats, almond flour, and walnuts are completely coated in the maple syrup and coconut oil.
Don’t skip out on the coconut oil. Coconut oil is not only a wonderful source of healthy fats; it is KEY to making the walnut oat cobbler on top super crispy and delicious.
Use fresh or frozen blackberries. One of the best parts about this recipe is that you can use either fresh blackberries or frozen ones.
Make it ahead of time. You can make this cobbler up to one day in advance if you plan on serving it at a party or event. Prepare the cobbler the night before, cover it with aluminum foil and store it in the fridge until you are ready to bake. You can also bake it up to 6 hours in advance and reheat it in the oven for 10 – 15 minutes before serving.
Let the cobbler cool for at least 10 minutes before serving. Allowing the cobbler to cool lets the inside thicken up and the crumble topping firm up.
Frequently Asked Questions
Is this recipe vegan?
Yes, this blackberry cobbler is 100% vegan since there is no butter or milk required.
Can I make it nut-free?
I love this recipe as is, but you can adjust it to make it nut-free. Simply remove the walnuts and substitute the almond flour for oat flour. I haven’t tested this for this recipe, but have many other oat flour crisps and crumble on my blog.
Can I use another type of berry?
Yes, feel free to use blueberries, peaches, strawberries, raspberries, or a mix of all of them!
Can I make a cobbler ahead of time?
You can easily make cobbler one day in advance. Simply prepare the recipe as directed (DO NOT BAKE), then cover it with foil, place it in the fridge, and bake as directed before you’re ready to serve.
Can I double the recipe?
Bake this blackberry cobbler in a large 9″ x13″ baking dish if you want to double the recipe.
Storing and reheating leftovers:
Storing: I recommend enjoying this gluten-free blackberry cobbler within 3 – 5 hours of removing it from the oven for the best taste! If you have leftovers, store them in the refrigerator for up to 3 days in either a sealed container or in the original baking dish with aluminum foil on top.
Reheating: For best results, reheat in the microwave for 45 – 60 seconds in 15-second intervals so the berries don’t burn.
If you love this recipe, try these next!
- Healthy Berry Orange Crisp
- Healthy Blueberry Crumble Bars
- Apple and Blueberry Crumble
- Healthy Peach Crisp
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Gluten Free Blackberry Cobbler
- 7 – 8 cups fresh blackberries, (4 – 5 pints)
- 2 Tbsp coconut sugar
- 2 Tbsp fresh lemon juice
- 1 Tbsp arrowroot or tapioca starch
The Cobbler Topping:
- 1 cup rolled oats, gluten-free certified
- ⅔ cup almond flour, spooned and leveled
- ⅔ cup walnuts, chopped
- ½ tsp salt
- ¼ – ½ tsp ground cinnamon, based on your preference
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 tsp pure vanilla extract
- Preheat oven to 350°F and lightly grease an 8×8-inch baking dish, 9-inch pie dish or skillet with nonstick cooking spray. Set aside.
- In a large mixing bowl, toss the blackberries coconut sugar, lemon juice, vanilla, and tapioca starch. Spoon blackberries into the greased dish.
- In a separate bowl, mix together rolled oats, almond flour, walnuts, and salt until well combined. Pour maple syrup and melted coconut oil on top and mix using your hands.
- Spread the cobbler oat mixture evenly on top of the blackberries.
- Bake for 40 – 50 minutes, until the top, is golden crisp and the blackberries are bubbly. I baked mine for about 45 minutes.
- Let cool for 10 – 15 minutes before enjoying!
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