Vegan Paleo Blackberry Cobbler

Vegan Paleo Blackberry Cobbler

You can’t go wrong with a classic! This blackberry cobbler is the perfect example of that!Vegan Paleo Blackberry Cobbler


Some of my favorite memories involve eating cobbler. They also involve family reunions, card games and camping! Every year my family would go up to a lake about 90 minutes away, pitch a tent and get dirty for the weekend. Four generations of family would gather and bring their favorite dish including (but not limited to) pies, puddings, cookies, brownies and allllll the cobblers! I was more than happy to consume large quantities of each. I probably ate an entire cobbler myself when considering all the blackberry, marionberry, blueberry, peach and cherry cobblers present.

Can you tell the love for baking in my family runs deep?

I will always have a sweet spot (get it?) for cobbler which is why I decided to make a cleaner version! I can guarantee the cobblers I use to eat were 90% butter and granulated sugar. These days, I like to make things a little differently!

This Vegan Paleo Blackberry Cobbler recipe has zero processed sugar, grains, dairy, gluten or eggs. I went back to basics with this one and it tastes oh so amazing. I know you will love it too!

Vegan Paleo Blackberry Cobbler

You can't go wrong with a classic! This blackberry cobbler is the perfect example of that!

Course Dessert
Keyword Cobbler, Paleo, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Author Kelly


  • 2 cup Blackberries
  • 2 tbsp Lemon Juice
  • 1 tsp Tapioca Flour
  • 1 tbsp Honey optional
  • 1/2 tsp Cinnamon
  • 3/4 cup Almond Flour
  • 1 tbsp Tapioca Flour
  • 1/4 cup Coconut Sugar //alt 2 tbsp of honey
  • 1/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 cup Cashew Butter //alt use melted coconut oil
  • 2 tbsp Coconut Milk full fat


  1. Preheat your oven to 375 degrees F. Grease two small ramekins and set aside.

  2. Heat a medium skillet over medium high heat. Add the first five ingredients and lightly toss the blackberries to coat. We are just wanting the blackberries to break down and the tapioca to thicken slightly, it should only take 2-3 minutes.

  3. While the blackberries are breaking down, make the cobbler batter. Throw everything into a mixing blown and whisk on medium speed until well incorporated. About 1-2 minutes. 

  4. By this time, your blackberries should be done. Divide them evenly into your prepared ramekins. Take the cobbler batter and drop scoopfuls of the batter evenly into the ramekins on top of the blackberry mixture. 

  5. Bake the cobblers (I like to place mine on a baking sheet) in your preheated oven for 25-30 minutes or until the cobbler is brown and the blackberries are bubbling. 

  6. Remove them from the oven, eat immediately or allow them to cool. Serve by themselves or with dairy-free ice cream. 


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