Gluten Free Blackberry Cobbler Recipe
Sweet, tart and delicious blackberries compliment the tender nutty almond flour crust in this gluten free blackberry cobbler recipe. So easy to make a summer time favorite!
Servings 6 people
Calories 220kcal
Cost $15
Equipment
- 1 8x8 baking dish (glass or ceramic preferred)
- 2 2 mixing bowls (one for filling, one for topping)
- 1 measuring cups
- 1 Whisk
- 1 spatula
Ingredients
- 4 cups blackberries
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
for the crust
- 1 ½ cups almond flour
- ¼ tsp salt
- ½ tsp baking powder
- ¼ cup butter melted
- 1 egg
- 2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8x8 baking dish.
- Make the filling: In a bowl, combine blackberries, maple syrup, lemon juice, arrowroot, and vanilla. Pour into the baking dish.
- Make the topping: In a separate bowl, whisk together almond flour, coconut sugar, salt, and baking powder. Add melted butter, egg, and vanilla. Stir until a soft dough forms.
- Assemble: Drop spoonfuls of the topping over the berries.
- Bake for 30–35 minutes, until the top is golden brown and the berries are bubbling.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream!