Easy Blueberry Cobbler is a simple and quick family-friendly 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!) Jump to Recipe
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 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.
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
- 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.
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:
- TIP 1: Add LEMON. A little lemon juice and zest also enhances the flavor while balancing out the sweetness.
- 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.
- 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.
Make it 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? 🙂
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Easy Blueberry Cobbler (Vegan and Paleo)
- 2 1/2 cups blueberries
- 1 Tbs lemon juice
- 1 Tbs lemon zest
- 1 Tbs tapioca starch
- 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.)
- 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)