Healthy Berry Cobbler (Gluten-Free)
This Easy and Healthy Berry Cobbler recipe is my new favorite Summer dessert. This healthy cobbler recipe is packed with fresh or frozen berries and topped with the best gluten-free biscuits. It will be your favorite dessert of summer!
Healthy Berry Cobbler
Think Summer cookouts, 4th of July, Memorial Day, and Labor Day! Everyone will love this paleo berry cobbler. It’s a perfect one-skillet dessert that’s easy to prepare, and can be devoured by a crowd! You will be in love with our homemade paleo biscuits, too!
Can you use frozen fruit instead of fresh?
Yes, you can, but with some adjustments.
Can you sub other fruit, like peaches?
Yes, totally!!
Want more gluten-free summer dessert recipes? Try these favorites:
Easy Berry Cobbler (Gluten-Free)
Ingredients
Biscuit Ingredients:
- 1 cup sifted almond flour
- ½ cup tapioca flour
- 2 tablespoons coconut flour
- 2 teaspoons maple sugar
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons butter, cubed and cold
- ¼ cup unsweetened applesauce
- 1 egg
- Optional: coarse sugar for sprinkling at the end
Berry Filling Ingredients
- 4 cups blueberries
- 4 cups strawberries, tops removed
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 2 teaspoons arrowroot
- 1/2 cup maple sugar
- pinch of sea salt
Directions
- Pre-heat oven to 350 °F
- Make biscuits: In a bowl, stir together dry ingredients. Add in cold cubed butter and using a pastry cutter or your fingers break up the butter into the flour mixture until it is in small pieces.
- Add in applesauce, egg , and butter and mix to completely combine. Using your hands, roll dough into 6 balls and then using your hands pat the balls into a biscuit shape about 2-1/2" in diameter and set aside.
- In a large bowl mix together the blueberries, strawberries, lemon zest and juice, arrowroot, lemon and sugar until well combined and pour into a 9 x 13 inch baking dish or large cast iron skillet.
- Top berries with the the biscuits. Sprinkle biscuits with extra sugar if adding.
- Cover lightly with foil and bake for 20 minutes. (See note on how to cook frozen fruit) Remove the foil and bake for an additional 20 minutes. Serve warm with a big scoop of vanilla bean ice cream!
Recipe Notes
- Can you omit the arrowroot? It helps thicken the berry mixture! It will be watery without.
- You can use a mix of other berries, too!!
- If cooking with frozen fruit, bake an extra 10 minutes uncovered.
Nutrition
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19 responses to “Healthy Berry Cobbler (Gluten-Free)”
The amount of the strawberries is not listed in the ingredients. How many cups?
All fixed 🙂 So sorry!
The directions reference placing the blueberries and the strawberries in a large bowl however there are no strawberries in the list of ingredients. Are there strawberries in this dish or not, and if yes, how many cups of strawberries to add.
All fixed 🙂 So sorry!
Do you put the biscuits in the skillet as balls or do you cut or press them into biscuit shapes first?
Shapes first – updated this!
What happens if I don’t sift the flour?
No it’ll be fine as long as it’s fine almond flour.
This cobbler SCREAMS July 4th!
Love the idea of adding strawberries to this cobbler!! Can’t wait to try 🙂
This looks amazing! I’d love to make this.
It’s not summer without cobbler! Love this healthier version!
This is a summer dessert must-make! So easy and looks delicious!
This is AMAZING!! The biscuit top part is nice and crisp and the warm berries, it took us serious self control to not devour the entire cobbler!!!!
This is AMAZING!! images are also sharp and clean Thanks for sharing
Coconut sugar jnst as of maple??
Loved this recipe and my son has asked me to make it both times he has been home. Question for you…is it possible to just make the biscuits by themselves? And would you just put them into a pan to bake?
Thanks
So so so good and so easy to put together. A real winner!
Love this cobbler and have made it four times though the biscuit batter comes out quite wet with 1 cup sifted almond flour as shown in this recipe. Have increased the coconut flour and/or almond flour each time. The biscuit looks just like the strawberry shortcake recipe except that the shortcake calls for 1 1/4 cup almond flour. Was there an update to the cobbler recipe?