Another Paleo twist on a summer dessert recipe I loved growing up (and still do) — Paleo Berry Cobbler!
Did anyone else grow up on cobblers made from Bisquick in the summertime? They’re a staple in the South and the Midwest and are a great way to use up the fruit that’s in season. Instead of the boxed pancake mix, I made a grain-free version here with almond flour and arrowroot to mimic the topping of the original — although the consistency of this recipe slightly resembles a thick muffin batter. The batter in this Paleo Berry Cobbler will puff up a bit and brown, but sink into the berries a bit, getting nice and crisp on the edges and gooey in the middle.
This is great served with a dairy-free vanilla ice cream or whipped cream. It even passes for breakfast on a weekend in my book! And once you have the topping down, you can swap the filling out for your favorite fruit or whatever is in season — I can’t wait to make with peaches or apples!
Other Paleo dessert recipes to try this summer:
Paleo Berry Cobbler
- 3 tbsp. unsweetened almond milk
- 1 tbsp. fresh lemon juice
FOR THE FILLING:
- 16 oz. fresh strawberries, hulled and sliced (or 4 cups)
- 12 oz. fresh blackberries or 3 cups
- 12 oz. fresh blueberries or 2.5 cups
- 2 tbsp. arrowroot starch
- 1 tsp. ground cinnamon
- ½ tsp. Kosher salt
- 1/2 cup coconut sugar
- 2 tbsp. honey
- 2 tbsp. fresh lemon juice
- 1 tbsp. fresh lemon zest about 1 lemon
FOR THE TOPPING:
- 1 ½ cup almond flour
- ½ cup arrowroot starch
- ½ cup coconut sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- ½ tsp. Kosher salt
- 6 tbsp. chilled ghee or sub unsalted butter - plus more for greasing the pan
- 1 large egg
- 1 tsp. pure vanilla extract
- dairy-free vanilla ice cream for serving (I use NadaMoo brand)
- Preheat oven to 375. Grease a 9x13 baking dish with ghee or non-stick cooking spray and set aside.
- In a small bowl, whisk together the almond milk and lemon juice to make your dairy-free buttermilk. Set aside.
- In a large bowl, add strawberries, blackberries, blueberries, arrowroot, cinnamon, salt, coconut sugar, honey, lemon juice, and lemon zest. Toss to combine until the berries are well-coated. Set aside.
- In a separate, large bowl, whisk together almond flour, arrowroot starch, coconut sugar, baking powder, baking soda, cinnamon, and salt. Add the chilled ghee (*see note below if using butter), and using a pastry cutter, or two forks, cut in the ghee until it is evenly distributed, and the dough is crumbly like sand. Whisk in the egg and vanilla to the almond milk/lemon juice mixture until just combined. Add the liquid to the flour mixture and using a rubber spatula, stir until well combined. The batter will be the consistency of a muffin or quick bread batter. You may have pea-sized pieces of ghee or butter in the dough.
- Pour the berry mixture into the prepared baking dish and smooth out to an even layer. Using two spoons, transfer the dough over the berry mixture in small dollops, leaving space in between each piece of dough so the filling peeks through.
- Transfer to the oven and bake, uncovered, about 30 minutes, or until the top is golden and the berries are bubbling. Allow to cool for 10-15 minutes and serve warm with dairy-free vanilla ice cream.