Easy Paleo Blueberry Cobbler (Gluten-Free Vegan)

Easy Blueberry Cobbler is the perfect crowd-pleasing summer dessert! You’d never guess it has no grains, no dairy and no refined sugar! Top it with a scoop of 4-ingredient dairy-free ice cream to take it over the top! (Gluten-Free, Vegan, & Paleo with a low-carb option!) 

Hello summer!

My kids are finally(!) out of school for the summer and our calendars are quickly filling up with all the stuff we want to do… the pool is calling my name!

Getting any work done with my kids home is darn near impossible unless I put an iPad in their face, lol. I’m torn between wanting to make 100 new summer recipes and also wanting to savor this time with my kids.

But when you have EASY recipes like this one, you don’t have to spend a lot of time in the kitchen prepping, cooking, cleaning, or waiting.

That’s good news for me because I don’t want to miss out on summer with my kiddos. Yay for simple, quick recipes and bonus, one the whole family loves 🙂

Easy as pie!

I am in LOVE with how easy this cobbler is to make! I don’t know where the phrase “easy as pie” came from, but traditional pies are NOT easy. Getting the crust right takes a lot of effort.

But with THIS one, you literally just mix up the ingredients and throw them on top. It’s like an upside down pie — without the hassle!  

Confession: this was my very *first* time to make cobbler. After seeing a recipe video on facebook recently it inspired me to make my own “pretty pie” version without using any flour, butter, sugar or eggs!

Challenge accepted. And challenge conquered! 🙂  I’m so happy with how it turned out. My hubby went NUTS for this one so I know the recipe’s a keeper, haha.

The Crumble

Omg. The topping is probably my favorite part. I actually ended up using a variation of my favorite pie crust recipes as the topping and it did not disappoint.

Buttery, flaky and mildly sweet. It’s SO good. It’s actually pretty healthy, too!

• Grain-free & Gluten-free
• Dairy-free
• Refined-sugar free (+ a low-carb option)
• Healthy fats from coconut oil
• Protein and fiber-rich from the almond flour and flaxseed

MMMmmm’s were heard all around the table when I served this to my family. I’m adding this recipe to my list of family favorites and MUST MAKE AGAIN collection.

Berry-licious Tips

I love berries more than any other fruit. Aren’t they so incredible? I’m learning to love them *cooked* now (which is new for me since I’ve had an aversion for almost 33 years lol)! Cooking them intensifies the flavor and brings out the juices in a CRAZY GOOD way.

For the best tasting cobbler, follow these tips for the blueberry filling:

1. TIP 1: Add LEMON. A little lemon juice and zest also enhances the flavor while balancing out the sweetness.
2. TIP 2: Use berries that are SWEET for the very best outcome! Taste them beforehand. If they’re tart, I recommend adding a little bit of sweetener with your berries. A couple teaspoons of coconut sugar (or your preferred dry sweetener) should do the trick.
3. TIP 3: Thicken up! Adding a Tbs of starch helps to create a thicker blueberry sauce underneath. I used tapioca starch, but I think arrowroot would also work.

ps If you LOVE blueberries, be sure to check out my Blueberry Lime Cheesecake and Mini Blueberry Cream Pie recipes. 

A la Mode!

You’ve gotta add a scoop of vanilla ice cream on top of your blueberry cobbler! The combination of the ultra creamy frozen deliciousness on a bed of warm crumbles and juicy soft berries is TO DIE FOR.

I used my homemade 4-ingredient dairy-free ice cream recipe. So easy to make and it’s low carb! I love it and I think you will too!

Who’s ready to ENJOY their summer with this classic cobbler? 🙂 

Click the image below to save this recipe on Pinterest. Follow me on Pinterest for more dairy-free & gluten-free recipes!

Easy Blueberry Cobbler (Vegan & Paleo)

Easy Blueberry Cobbler with no grains, no dairy and no refined sugar! Top it with a scoop of 4-ingredient dairy-free ice cream for the perfect crowd-pleasing summer dessert!

5 from 1 vote

Print Pin Rate

Prep Time: 8 minutes

Cook Time: 20 minutes

Total Time: 28 minutes

Servings: 6 servings

Ingredients

Berry Filling:

• 2 1/2 cups blueberries
• 1 Tbs lemon juice
• 1 Tbs lemon zest
• 1 Tbs tapioca starch

Topping:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil - melted
• 2 Tbs maple syrup - or monkfruit syrup for low-carb
• 2 Tbs ground flaxseed
• 2 Tbs water
• Pinch of pink salt

Instructions

• Preheat oven to 375 F. Grease 8x6 glass baking dish with coconut oil.
• In a small bowl, mix together flax and water and set aside to thicken for about 2 minutes.
• Place blueberries in dish and sprinkle with lemon juice, zest and starch. Gently toss berries to coat. (Add a couple tsp coconut sugar or a dash of stevia if your berries are tart.)

Topping:

• In a mixing bowl, stir together all ingredients for the topping including the flax mixture. Taste and adjust for sweetness, if needed.
• Dollop mixture on top of the berries to cover & smooth with a spatula.
• Bake for about 20-25 min until the top is light golden brown and the berries are bubbly. Optional: Broil on low for a few minutes at the end to brown. Allow to cool for a few minutes before serving.
• Enjoy warm with a scoop of 4-ingredient dairy-free ice cream on top! (recipe in notes)

Notes

Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you).

4-Ingredient Dairy-Free Ice Cream Recipe

Featured Products:

Blanched Almond Flour here on Amazon

Nutiva Organic Virgin Coconut Oil: here on Amazon

I used blueberries, lemon, maple syrup and ground flax from Aldi

I used a Pyrex 8x6" glass baking dish (found here: here on Amazon)  If you use a large pan, such as11x14, double the recipe 🙂

Note: if using stevia, the top will not turn golden. Just cook until it's firm and set on top and the berries are bubbly 🙂

To store: Keep refrigerated for up to 5 days. Freezing not recommended due to change in texture.

Tried this recipe?Tag @emily.likes.food #prettypies!