Gluten-Free Blackberry Cobbler with Almond Flour

Why You'll Love This Gluten-Free Blackberry Cobbler

• Gluten-free blackberry cobbler is made with almond flour.
• Dairy-free and vegan!
• Quick and easy to prepare.
• Healthy summer dessert, just like our Meyer lemon bar recipe.
• Best way to use up lots of summer berries or fruit - perfect for berry picking!
• Low carb blackberry cobbler. Blackberry cobbler can be made low-carb, sugar-free, and keto with monk fruit sweetener.
• It can use frozen or fresh blackberries.
• Try our other healthy cobbler recipes like peach cobbler, cobbler with nectarines, or apple crisp with oats and granola.

Ingredients For Almond Flour Blackberry Cobbler

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

Blackberries are a delicious and nutritious berry full of antioxidants and nutrients. They come into season in most US states around midsummer.

Although this gluten-free blackberry cobbler recipe uses summer-fresh blackberries, you can use frozen berries any time of the year.

Arrowroot mixes with the blackberries to remove excess moisture, helping to prevent sogginess. Cornstarch is an alternative to arrowroot.

Cinnamon provides a delicious spice that warms the recipe as it bakes.

Baking powder acts as a leavening in the topping, helping the biscuit crust to rise and brown while becoming light and fluffy.

This gluten-free blackberry cobbler replaces all-purpose flour with almond flour, making it the perfect summer dessert for any dietary restriction.

Use raw cane sugar, maple syrup, honey, or coconut sugar to sweeten it. You can also use monk fruit sweetener or stevia to make it sugar-free, keto, and low-carb.

Coconut oil provides the fat source for the recipe, giving this blackberry cobbler richness, texture, and moisture. Use refined coconut oil or butter as an alternative.

Dairy-free almond milk adds moisture, texture, and flavor to the dessert. Dairy milk can also be used.

Taste and Texture

This gluten-free blackberry cobbler with almond flour crust combines two textures: crispy and crunchy topping with sweet and gooey berry filling.

It is sweet and fresh, warm and delicious! It tastes similar to blackberry pie, with the strongest flavors being blackberries and vanilla.

How to Make Almond Flour Cobbler

Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.

Step 1 - Prepare Berries and Preheat the Oven

Preheat oven to 350°F. Spray an oven-safe baking dish like a pie plate, casserole dish, Dutch oven, or cast iron skillet with coconut oil spray and set aside. Wash and cut blackberries into smaller pieces.

Step 2 - Combine the Blackberry Filling Mixture

Combine filling ingredients in a small bowl. Spoon filling into the baking dish using a slotted spoon to avoid adding too much liquid.

Step 3 - Combine the Crust Ingredients

Combine crust ingredients in a separate bowl.

Step 4 - Prepare the Blackberry Cobbler for Baking

Use a small spoon to top the fruit filling with the crust. Sprinkle with additional sugar if desired.

Step 5 - Bake Gluten-Free Blackberry Cobbler

Bake for 30-35 minutes or until the tops are golden brown. Allow it to cool for 5-10 minutes before serving with ice cream or whipped cream.

Almond Flour Cobbler Variations

• Use other berries. Substitute blackberries for blueberries, strawberries, or raspberries.
• Lemon. Add lemon flavor by squeezing fresh lemon juice into the batter or substituting vanilla extract for lemon extract.
• Make mini desserts. This gluten-free blackberry cobbler can also be made into four individual portions using ramekins instead of an 8X8 baking dish. Reduce the bake time to 20 minutes and monitor from there. To make two individual portions, reduce the recipe ingredients by half.

Other Expert Tips

• If using frozen berries, add more arrowroot or cornstarch to reduce excess moisture.
• Chop large blackberries into bite-sized pieces.
• If almond flour is clumping, use a fine-mesh sieve to sift it lightly before incorporating it.
• Allow the blackberry cobbler to cool for 5-10 minutes before serving.
• Gluten-free blackberry cobbler with almond flour is great to feed a crowd for a summer BBQ. Double the recipe by doubling the ingredients and using a 9X13-inch baking pan.

Storage, Freezing, Make-Ahead, Serving, and Reheating Tips

• Storage: Store leftovers in an air-tight container in the refrigerator for up to 3 days.
• Freezer: This may be frozen unbaked or baked in a freezer-safe container for up to 3 months. Allow extra baking time if baking straight from frozen.
• Make-Ahead: Filling may be made up to 1 day in advance. Be sure to drain all liquid before assembling and baking. Topping is not recommended to be made in advance, as it may become too moist.
• Serving: Serve warm gluten-free blackberry cobbler with vanilla ice cream or topped with whipped cream. For a healthy topping for blackberry cobbler, try vanilla Greek yogurt with a drizzle of honey.
• Reheating: Reheat leftovers in the microwave in 30-second increments or until desired temperature.

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