Gluten Free Blackberry Cobbler

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.

5 from 12 votes

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Prep Time 5

Cook Time 45

Total Time 50

Serving servings

Ingredients

The Filling:

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

Instructions

Preheat oven to 350°F and lightly grease an 8x8-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, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil and vanilla 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!

Notes

Coconut Oil: You can substitute with melted butter.

Double the Recipe: Bake this blackberry cobbler in a large 9″x13″ baking dish with the same bake time.

Make Ahead of Time: You can make cobbler one day ahead of time. 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.

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.

Nutrition

Course Dessert

Cuisine American, Healthy

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