Paleo Blackberry Cobbler Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a baking dish.
• STEP 2.In a large bowl, combine the blackberries, maple syrup, lemon juice, and arrowroot starch. Stir until the blackberries are coated.
• STEP 3.Pour the blackberry mixture into the greased baking dish.
• STEP 4.In a separate bowl, combine the almond flour, coconut flour, coconut sugar, cinnamon, and salt. Mix well.
• STEP 5.Add the melted coconut oil to the flour mixture and stir until crumbly.
• STEP 6.Sprinkle the almond flour mixture evenly over the blackberries.
• STEP 7.Bake in the preheated oven for 30-35 minutes, or until the topping is golden brown and the blackberries are bubbling.
• STEP 8.Remove from the oven and let cool for a few minutes before serving.
• STEP 9.Serve warm with a scoop of dairy-free vanilla ice cream, if desired.

Cooking Tips

• You can use fresh or frozen blackberries for this recipe.
• If using frozen blackberries, thaw them before using and drain any excess liquid.
• Feel free to adjust the sweetness by adding more or less maple syrup, depending on your preference.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve the cobbler warm as a dessert or enjoy it for breakfast with a dollop of yogurt.