Very Berry Cobbler Recipe

Berry Cobbler Recipe - Grain free-dairy free- gluten free

I am a big fan of simple recipes… In many cases, I’m cooking while holding a baby or working with the older children.

My favorite recipes can be made in a single pan without any attention while cooking. This healthy berry cobbler recipe fits both of those categories.

We’ve made it several times lately, and it is delicious. I’ve now used up the last of our frozen berries from last summer, but thankfully, berry season isn’t too far away, and the strawberry plants should produce well this year!

If you are looking for a low-cab (ish), grain free, and sugar free (honey optional) dessert… try this one!

Berry Cobbler Recipe - Grain free-dairy free- gluten free

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Very Berry Cobbler

Prep

Cook

Total

Yield 4 +

A simple berry cobbler that is grain-free, gluten-free, dairy-optional and sweetener-optional. Bonus: It can easily be made in one pan in the oven.

Ingredients

  • 4 cups of assorted berries: strawberries, blackberries, blueberries, raspberries or a mix (fresh or frozen- I actually prefer frozen in this recipe)
  • 1 cup almond flour
  • 1/4 cup of coconut oil or butter
  • 1 tsp vanilla
  • optional: stevia, organic honey or maple syrup to taste
  • optional: organic whole cream, whipped with vanilla (for topping)

Instructions

  1. Preheat oven to 375 degrees.
  2. Grease a 8×8 or larger baking dish with coconut oil or butter.
  3. Place berries in baking dish.
  4. Combine almond flour, coconut oil/butter and vanilla with your hands until it makes a crumbly topping. You may need to adjust the almond flour up or down slightly, depending on the texture of the brand you use. I recommend the brand I linked to above because it is very close to “regular” flour. You may need slightly more with a different brand. If using steiva, you can add a small amount to the topping at this point.
  5. Using your hands, sprinkle/crumble the topping over the berries.
  6. Put dish into oven and cook for about 20 minutes (fresh fruit) to 30-40 minutes (frozen fruit).
  7. When done, drizzle with organic honey or maple syrup if using(optional)
  8. Top with whipped organic cream/vanilla if using.
  9. Enjoy!

Courses Dessert

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This grain free berry cobbler is made with almond flour for a healthy dessert minus grains or added sugars and optional toppings.

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Reader Comments

  1. Could you use coconut flour instead?

    • You can but the texture and taste aren’t as good … You could just grind almonds in a food processor or blender to make the almond flour

      • What if your on autoimmune protocall?

  2. I’ve been searching for a cobbler recipe to use up the 5 qts of blueberries we have.  Boo for meetings tonight that make me have to try this tomorrow instead!

  3. So what can you use if you have a child that is severely allergic to all nuts as well as wheat?

    • Can the child have coconut? If so, you could use some finely shredded coconut and some raisins or dates that have run through the food processor to get paste-like, and crumble that mixture with butter or coconut oil. The texture would be different, but the sweetness and flavor would be there.

    • My mother-in-law made this with quick-cooking oats to make it nut-free. 🙂

      • Oats are lovely if you are eating grains. If not…they are not a useful substitute for the almond flour.

        That said, we’re lucky enough not to have any nut allergies, and this will be on the menu tonight!

  4. Made this last night for my family–it was a hit! I used my own almond flour from soaked almonds ground up in food processor–needed just over 1 cup. I’ll probably be making this again. Quite easy!

  5. This was delicious! My husband really likes fruit desserts, so this was a big hit after dinner!

  6. I liked this, but my husband thought it was too “gritty”. Maybe using coconut flour would help the texture?

    • Did you use almond flour or almond meal? We have Blanched almond flour from Honeyville Grains, and it seemed to be very smooth. The coconut would probably be smoother though… Let me know if you try it!

  7. I am glad to find this recipe. We always have frozen berries and have never heated them in the oven. We had it last week and it was really yummy thx.

  8. I made this yesterday for breakfast and it was delicious. I didn’t add any sugar and we had it with plain yogurt on top. It made a great alternative to cereal!

  9. I had blueberries that’d gone too soft for fresh eating, so I made a pie filling using them and then topped with this crumble topping. It turned out wonderfully!

  10. Hi! I know you are very concerned with phytic acid, as am I…but you do know that nuts (even sprouted) are higher in phytic acid than grains right? Is the phytic acid level of blanched almonds significantly lower? I learned that white rice has the lowest content of phytic acid next to white flour and strawberries. I had been eating grain free for awhile but we reaped the negative effects on our teeth after eating too many nuts. Whats your take?

  11. Is this recipe sweet enough if i don’t add any stevia, honey or syrup ?

  12. Question about whipping raw whole milk into cream. We’ve been getting raw milk from a farm for about a year and I just tried scooping the top few inches of cream to whip up. I assumed it would work just like store bought heavy whipping cream – but no such luck. Do you have any tricks or advice for using the raw cream that’s atop of our raw milk? Thanks!

    • While growing up on the farm, my dad would scoop the cream off the top of the milk and put it into a canning jar with a tight-fitting lid. We would pass the jar around the living room, from kid to kid, shaking it until our arms ached. Eventually, we got butter. My mom would add a little salt, and we would put it on homemade biscuits, immediately. So fun!

  13. can you double this recipe?

  14. When your recipes call for coconut oil, do you mean in a solid or liquid state? Does it matter?

    • It doesn’t matter as long as they are both high quality, but I always use solid

  15. Thanks for the recipe!!!! simple and yet so yummy! First time for having fruit outside of green apples in very long time. I will be making this again.

  16. Hate it, this recipe must be wrong . I studied culinary art at le cordon bleu, Los Angeles, so I have the skill of cooking . I was looking for something healthier and less sweet . But this recipe is bad. I end up adding chocolate syrup on top, just to make it eatble .

    • i know right

    • Vivaine – First of all if you used chocolate syrup on top of this recipe to eat it, all that does is show you visited the Le Cordon Blue school in Los angeles (Actually in Pasadena btw) but did not actually attend the school. This is a healthy recipe not blown up and full of sugar. Do you add a slice of pizza onto your broccoli when you eat it as well to make it taste better ? A true student of this field would twist the recipe by adding other items to enhance it. Not overtake it. Some powdered sugar mixed with lemon juice topped with cinnamon for instance. Or Splenda and cinnamon mixed with some chopped mint or shaved dark chocolate with a splash of rum and truvia. Do not knock down a recipe until you know what you are actually talking about.

  17. Can you do a post about the difference between pure honey, organic honey, and raw organic honey? I’m trying to decide whether to buy organic honey or spend a little extra for it to be raw as well.

  18. Love this. Make it a few times a month. I’ve used fresh and frozen fruit, and both are delicious. Tonight we ate it on top of banana ice cream (frozen banana pieces in a food processor), and my toddlers thought it was so fancy!

  19. I made this the other night and it turned out great! My few tips: I added 1 tsp of melted honey and 1/4 tsp of salt to the crumble mix. I also mashed up the berries a bit to release some of the juices, otherwise the blueberries would’ve been little molten juice bombs that would explode in your mouth!

  20. Do you thaw the berries or put them in the oven frozen?

  21. Super inspired to make a berry cobbler (or crumble) now! We love using frozen berries for these recipes too! We love our organic berries!

  22. You have to add cornstarch to this recipe otherwise it comes out very liquidy.

    • Yuk, throw away the cornsyrup, so baaad, nothing good about it and so many healthier alternatives. With this recipes sounds like you did not prepare properly

      • Corn syrup? There’s no corn syrup in this recipe. Perhaps you didn’t read the ingredients; that would help.

  23. Just made this recipe for breakfast, but it seems to be very very runny, more like a berry soup with almond crumbles on top. Is there anything I can add to it to make it less soupy? Not corn or wheat related? Maybe an egg? Would that be weird?

    • I always use grass fed gelatin or glucomannan to thicken my berry desserts. Grass fed gelatin has the very best texture, but glucomannan for those avoiding animal byproducts.

      • Shirley, how much grass-fed gelatin would you add to the 4 cups of berries in this recipe?

        • I add about 1/4 – 1/2 tsp. or gelatin per cup of berries (so about 2 tsp. total in this recipe). It depends on how juicy the berries are or your preference for thickness. I sprinkle it all over the berries and then mix in before adding topping. I also add about 2 TBLS of coconut flakes to the topping to give it more crunch and a texture that imitates oats. You could also just sprinkle those on top instead of mixing with the topping.

    • I would add Chia seed, its a great thickener like gelatin…

    • Arrow root is a good alternative to corn starch

  24. How about tapioca flour?

    • You could certainly try it… Although I have not.

  25. I haven’t tried it for this recipe but you can try arrowroot. I use it as a thickener in place of corn starch.
    Let us know what you used and how it came out!

    • We love this recipe! I too was scared of it being runny, so I added some arrowroot & coconut sugar in the berries too sweeten it a tad. I also threw in flax seed meal in the 1 cup of almond flour for added ” health”, Came out Perfect,Pecfect,Perfect!!!!!!! It’s def. a keeper recipe! Thank you so much, You Rock!!!!

  26. We love Cobble at our house, actually who doesn’t? I made a few little changes to caterer to our taste by adding 1 T of True Orange extract and a bit of cinnamon to the frozen Organic Blueberries.. After reading the reviews I decided to add a sprinkle of Tapioca to thicken the juice and it came beautiful!!! I also added Stevia to the topping while mixing other ingredients. It baked up so nice and golden brown and the taste………well the taste need I have to say it is delicious!!!! I’ve made three recipes from this site today and my husband who is a skeptic had no idea these recipes are grain free……….until he was finished trying each one out and wanting more. I had to hide the banana muffins and this Blueberry Cobbler so we could savor a few more days. Thanks to everyone who had contributed to this site, so helpful to grain free newbies!

  27. I’m wondering about the lack of any cornstarch or tapioca mixed with the fruit. I don’t like when the berry juice is all runny after it’s been cooked. And did you thaw the berries first, or throw them in frozen?

  28. Made the cobbler by grinding up slivered almonds I had on hand. I cheated and threw in a handful of raw sugar and oats. In addition, I out maple syrup drizzled over it.

    It was to die for since the berries are fresh off the bushes, and the almonds add a nice crumb to the dish.

    Thanks for giving everyone this base recipe to launch off of.

    So do you have nutrition facts on this by chance?

  29. Can you use walnut flour instead of almond? I have walnuts to grind but no almonds.

  30. Oh Wow! This turned out amazing. I read through lots of the comments and took a stab at this so I could bring a dessert to a friends house for dinner last night. Here is what I did.

    2 cups frozen blueberries
    2 cups frozen strawberries
    2 cups frozen mango bites
    2 tablespoons chia seeds

    I put those 4 ingredients in a lightly greased 12X9 pan (used coconut oil to grease the pan)

    Then for the crumble:

    1 1/2 cups almond flour (Bob’s Red Mill finely ground almond meal/flour)
    1/3 cup coconut oil (in its solid form)
    2 tbsp soft organic butter
    1 tsp vanilla
    1 tbsp raw honey
    1/2 cup coconut flour

    I used my hands to mix this crumble together and then sprinkled it across the fruit.

    Baked it for 30 minutes at 375.

    We took it to the dinner right out of the oven and it cooled while we ate dinner but was still a bit warm when we served it and the whole pan disappeared! Everyone raved. I loved the flavor and it definitely was not too runny! The consistency was amazing! We will be adding this into the dessert rotation and even trying it for breakfast sometime with Raw Cream. (Saw someone else mention that option!) YUM!!!

  31. This recipe looks great! Can I substitute the almond flour for ground seeds? Thank you 🙂

    • Yes, although the texture may be slightly different.

  32. Dear, love your reciepes. Just one question, please! When you write 1/4 cup of coconut oil…you mean 1/4 cup of melted coconut oil or 1/4 cup before melting?

    Thank you.

    • Thank you! I always use mine at room temperature. It’s usually soft but not completely melted.

  33. Can’t wait to make this! Thank you!!

  34. Made this tonight, but then doubled the “crust” recipe once I saw what I had. It was wonderful!! Definitely a keeper!!

  35. I made this yesterday and it turned out awful. The only thing I did different was mix the crumble in the food processor. It had a terrible texture to it. Would this have made a difference? Just wanted to mention it in case someone else makes the same mistake.

  36. I made this Crisp tonight and we loved it! I had to mess around with the flour measurements to make the topping more of a crumble than a dough. I used Honeyville Almond Flour and butter. Delicious! Thank you!