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–+ servings
This Berry Cobbler is gluten, sugar, and dairy-free with egg-free option. A great one dish dessert! Other fruits, or even rhubarb would be great options as well!

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Paleo Triple Berry Cobbler

Course: Dessert
Keyword: paleo berry cobbler
Servings: 6 servings
Calories: 699kcal
This Paleo Berry Cobbler Recipe is gluten and sugar free with a grain and egg-free option. A great comfort food made healthier!
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Ingredients

For Filling

  • 8 cups frozen triple berry blend
  • 3-4 tablespoons arrowroot powder (use 4 for a thicker filling)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon vanilla liquid stevia (about 20-25 drops)
  • 1/4 teaspoon salt

For a Grain-Free, Low-Carb Topping

  • 4 eggs (room temperature)
  • 1/2 cup coconut oil (melted)
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoons Vanilla Liquid Stevia (about 20-25 drops)
  • 2-3 teaspoons lemon zest (or zest of 1 lemon)

For a Gluten-free Topping with Egg-Free Option

  • 3/4 cup sorghum flour
  • 3/4 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon guar gum
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2-3 teaspoons lemon
  • 1/2 cup palm shortening
  • 2 1/2 tablespoons low-carb sweetener
  • 2/3 cup almond milk
  • 1 egg or equivalent replacer

Instructions

  • Preheat oven to 400 °F.  Lightly grease a 9x13 baking dish.
  • Place the frozen berries in a large mixing bowl and thaw at room temperature until just starting to turn soft and juicy. Do not completely thaw. Add in arrowroot starch, cinnamon, nutmeg, and vanilla stevia.  Toss until berries are well coated in the mixture. Sprinkle berries evenly in the baking dish.
  • In the bowl of an electric mixer, whisk together the eggs, coconut oil, and coconut flour. Stir in sea salt, vanilla extract, vanilla stevia, and lemon zest. Take spoonfuls of dough flatten them to about 1/4 inch thick with your hands. Place the dough evenly over the berries.
  • Bake until golden brown and bubbly, about 25-35 minutes. Serve warm or at room temperature with your favorite ice cream or coconut whipped cream.

Notes

  • Use rhubarb or unsweetened cranberries with added sweetener instead of part or all of the triple berry blend for a lower-carb option.
  • Use 3/4 teaspoon organic glucomannan instead of arrowroot for a lower-carb option.
  • 1/32 - 1/64 teaspoons stevia extract should work well instead of the low-carb sweetener if making that version of the recipe.
  • Use honey or maple syrup instead vanilla liquid stevia for AIP, go here for more info on substituting sweeteners. Also add a small amount of vanilla and use cassava flour instead of the other gluten-free flours. I haven't tried this but I think it would work.
  • This cobbler would taste great with Whipped Coconut Pudding on top.

    Nutrition

    Calories: 699kcal | Carbohydrates: 72g | Protein: 10g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 646mg | Potassium: 543mg | Fiber: 12g | Sugar: 19g | Vitamin A: 295IU | Vitamin C: 7mg | Calcium: 197mg | Iron: 3mg | Net Carbs: 60g