Strawberry Blueberry Cobbler {Paleo, Vegan}

Strawberry Blueberry Cobbler {Paleo, Vegan}

from paleorunningmomma.com
40 min
8 servings

This strawberry blueberry cobbler is the ultimate summer dessert!  Gooey sweet berry filling is topped with a crisp golden cobbler and served with coconut vanilla ice cream, making it a healthy paleo and vegan dessert that everyone will love.

Ingredients

  • 1 lb fresh strawberries (washed, dried, and sliced*)
  • 1/2 lb fresh blueberries (*)
  • 1 tsp fresh lemon juice
  • 2 tbsp arrowroot flour (or tapioca)
  • 3 tbsp organic coconut sugar (or maple sugar)
  • 3/4 cup blanched almond flour
  • 2 tbsp arrowroot flour (or tapioca)
  • 1 tsp aluminum free baking powder (or make your own paleo baking powder**)
  • 1/4 tsp fine grain sea salt
  • 3 tbsp organic coconut sugar (or maple sugar)
  • 1/4 cup organic coconut oil (melted and cooled to almost room temp)
  • 2 tbsp unsweetened almond milk
  • 1 tsp pure vanilla extract

Directions

  1. 1

    Preheat your oven to 375 degrees. For this recipe you can use one 9” baking dish or pie dish, or two smaller dishes, as I did.

  2. 2

    Place berries in a large bowl and sprinkle with lemon juice, then toss with the remaining filling ingredients until absorbed. Place in the baking dish or dishes evenly.

  3. 3

    In a medium bowl combine all topping ingredients (order doesn’t matter) and stir well until a thick batter forms.

  4. 4

    Using a spoon, dollop the topping evenly over the filling leaving space around the perimeter. Place dish or dishes on a large baking sheet (to catch any drips) and bake in the preheated oven for 25-30 mins or until filling is bubbling and topping is golden brown.

  5. 5

    Serve warm or room temp topped with coconut vanilla ice cream if desired. Enjoy!