Home / Featured / Berry Cobbler (Grain, Dairy, Nut Free)

Berry Cobbler (Grain, Dairy, Nut Free)

berrycobblergrainfree

Developing a yummy grain, dairy and nut free cobbler recipe was on my to-do list all summer.

Β 

And I finally nailed it! Woo! I hope you think so, too πŸ™‚Β 

Β 

To be honest, I think this is my very favorite treat recipe that I’ve made all summer (and I’ve made a lot).

Β 

yum Β 

Plus, it’s so incredibly simple to whip together. Seriously, 5 minutes is all it takes before it goes in the oven! Ten, tops, if you are slow or new in the kitchen.

Β 

I used a mix of frozen berries (blueberries, black raspberries, and strawberries) that I’ve been storing in my freezer from all the berries we’ve picked throughout the summer. But you can use any type or combination of fruit – fresh or frozen. I think peaches or apples would be fabulous, too.

Β 

Adding some whipped coconut cream or coconut milk (or whipped cream if you can eat dairy) over the top of this is pure heaven. Pure heaven, I tell you!

Β  spoonofcobbler

Oh and a little tip: That little bit of fresh lemon zest and juice adds such a fresh burst of flavor to the cobbler so you better not leave it out!

Β 

Would it be wrong to lick the plate?! Because I totally did right after I snapped this pic πŸ˜‰

finishedcobbler

Β 

Berry Cobbler (Grain, Dairy, Nut Free)
 
Author:
Serves: 9
Prep time:
Cook time:
Total time:
 
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In an 8x8 baking dish, add the 1 tablespoon coconut oil, fruit, fresh lemon juice and zest from half that lemon.
  3. In a bowl, mix together eggs, ¼ cup coconut oil, honey, coconut milk and vanilla.
  4. Mix in the coconut flour, cinnamon, baking soda and salt until it forms a batter.
  5. Drop the batter by spoonfuls all over the top of the fruit. You can leave it as spoonfuls or smooth it out.
  6. Bake for 35 minutes or until fruit is bubbly and top is done and golden brown.
  7. Enjoy!
Notes
To make this even better, add some whipped coconut cream or full-fat coconut milk (or whipped cream if you eat dairy) all over the top when it's time to serve. Yum!!
Β 


Disclaimer and Affiliate Disclosure Information

Check Also

Dairy Free Zucchini Soup (Paleo, Whole30) - so creamy you won't believe it doesn't have dairy! Vegan option, too!

Dairy Free Zucchini Soup (Paleo, Whole30)

Delicious, creamy zucchini soup, but without the dairy! This easy, Dairy Free Zucchini soup is not only flavorful, but Paleo & Whole30 approved, too!

74 comments

  1. OMG! Thanks to you, now I’m drooling all over my keyboard.
    This looks totally fantastic. That’s perfect, because I have some guests this weekend, and had already planned to do some pulled pork (in the style of the recipe you posted just before this one). Now I have the dessert.
    I guess it’ll be a whole “Primally inspired” dinner. A little as if you were one of my guests too πŸ™‚
    Thanks for posting so delicious recipes. I relish those dishes!

  2. So what about the folks who can’t eat coconut?

  3. I tried this today but the topping took forever to cook. I put it in the oven at 350 and cooked for 35 min. Topping was still raw, so I cooked 5 more. Still raw, so I turned on the broiler which seemed to help. Took nearly an hour to cook in my oven (which is only 1 yr old).

    • I’m making this right now and so far have baked it for 45 mins and top is still a little under done. Can’t wait to try it though!

  4. I’m going to ammend my earlier comment. The extra cooking time was totally worth it! My entire family of non-paleo’s basically inhaled the first one and I just made a second one about 48 hours later!

  5. I amazingly made this last about a week! I was in need of something new to do with a bunch of fruit I had in my freezer and this was perfect! I LOVE IT! I finished off the last little square last night so guess whats cooking tonight?!!! BERRY COBBLER! Along with you Paleo style chicken alfredo! Keep up the great recipes!

    • Primally Inspired

      Woo!!! Thanks, Kate!! And please tell me your secrets for having the willpower to make it last a week. I think mine lasts a day πŸ˜‰ haha!

      • Hopefully I can make this next batch last as well… its TOO yummy, I just walk past it and fork out enough that its literally just a serving on the fork and put it back!
        I am trying REALLY hard to work on the will power thing (mine sucks), because I think that is how I let too many “cheats” enter my paleo world in the last few months! ALSO I am the matron of honor in my twins wedding at the end of the month so I made it a goal not to over indulge in berries, nuts, stuff lower in the primal pyramid of foods.
        Although I have a serious Almond snacking problem! πŸ˜‰

        • I hear you! But why not indulging on berries over almonds? I’d say berries are a better bet, no? I had the same problem as you with nuts, and I totally ditched them from my diet for a while, just in order to learn self control, and I feel a lot better. I will reintroduce them back when I feel I’m ready not to much on them like crazy. Good luck on your self control learning path πŸ™‚

  6. you have several recipes that say “nut free” but they have coconut oil, coconut flour, coconut milk or all of the above. I am new to this nut free stuff as my child is in a class with kids with nut allergies. trying to find great things for my family to eat and still be able to have her take food to school.

    • Primally Inspired

      Hi Jeni! The coconut is not considered a nut, but rather part of the fruit family. I just learned that a few years ago – I thought it was considered a nut, too πŸ™‚ By definition: “The coconut palm (also, cocoanut), Cocos nucifera, is a member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos.[2] The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut.” Source

      Coconut allergies exist, although it’s rare and not part of the same family as nut allergies.

      I hope this helps!

  7. Have just made this for the first time, and it is delicious! Thank you for sharing, it was just what a heavily pregnant primal-eating lady needed on a chilly September day, to use up a glut of freshly picked cooking apples! It works perfectly with fresh apples by the way πŸ™‚ I can see this becoming a firm favourite for when we have friends and family over. Thank you!

  8. I tried making this last night (twice) and my crust didn’t look anything like yours. πŸ™ Similar to another comment, the topping didn’t seem to bake all the way and ‘crust’ nicely. The first attempt was completely burnt around the edge and raw in the middle. The second is similar but not as burnt around the edges. I’m bummed because was really looking forward to this as my Thanksgiving dessert. Also similar to her my oven is only a year old. I’m not sure what happened. What kind of coconut flour did you use? Any other suggestion and tips on the topping? Based on the pictures, mine looks a lot thicker than yours but I’m not sure why. Thanks!

  9. Hello – any suggestions on replacing the eggs in this recipe? Can’t use banana either πŸ™ Thank you!

  10. Thanks SO much for sharing this recipe!! I made it last night, and was very impressed with how quick and easy it was to throw together, and not to mention delicious!! My husband gave it his seal of approval as well. Fantastic!

  11. Is it possible to replace the honey with stevia

  12. I made this today and it was indeed yummy. I topped it with a generous dollop of soy yoghurt. I must try it with some different fruit another time.
    Thanks for sharing your recipe!

  13. You nailed it, Kelly! This just came out of the oven, got topped with a little coconut whipped cream, and devoured by myself and 3yo. It was delish! I had made one last year from Everyday Paleo and it was just kind of meh. But this one is divine πŸ™‚ So glad I found a use for my fresh-picked blackberries before they went bad.

    Would it be okay to blog about it and link back to you?

    Thanks!

  14. I’m making this for a 4th of July bbq tomorrow. Does it need to be refrigerated?
    Thanks!

  15. I made this tonight and it turned out wonderful. I plan to make this often and play around with different flavors, like adding cocoa powder to the batter, or lemon extract, or almond extract. Also, sprinkling powdered sugar, or coconut sugar and cinnamon, or cocoa powder on top to jazz it up. Oh the possibilities!! Thanks for sharing the recipe, you are very talented.

  16. I’ve got this in the oven right now, and I’m thinking I’ll have to do as others have said: Bake at a higher temperature and for a longer amount of time. Next time, I’ll likely use a 9×13 pan too. Anywho, looks great, smells great, and the batter tasted good raw so I think all is well. πŸ™‚

  17. Made this tonight with some freshly picked strawberrys, raspberries and gooseberrys, turned out exactly like picture and tasted even better! Thanks do much now how many calories per serving???!!

  18. Thanks for the recipe! Mine took a while longer to bake and turned out like cake on top — rose quite a bit too. Could it have been the flour? I used Let’s Go Organic which I had on hand.

  19. I just pulled this out of the oven, it smells & looks good. My hubby picked berries the other while waiting for his log truck to be loaded, guess that was my 1st hint he wanted a cobbler πŸ™‚

  20. I want to use frozen fruit – should I defrost the fruit first? Thanks!

  21. Christina Whitworth

    I made this cobbler this morning for my hubby who is big fan of (gluten and sugar loaded) cobbler. I cut the recipe in half & baked it in an oven-proof bowl for a single serving. The dough was thinner than expected and just spread over the top like a batter, but it was still delicious and had a nice texture. I’m betting it will be a regular request from now on. I am definitely going to try out all the other gluten-free recipes on this site!

  22. I made this tonight and it came out wonderful, thanks for the great recipe.

  23. I know this recipe is over a year old but I just had to comment on this fabulous and versatile dessert. I’ve made several variations of it (try peaches with a dash of cardamom in the topping!), and it’s always a big hit. Today, my two-year-old saw me putting one in the oven and said, “Look! Happy Cake!” I think that’s what we’ll call it from now on. πŸ˜‰

  24. This tastes delicious! Such a great recipe πŸ™‚ How do you store it? Should I put it in the refrigerator or will it be okay in the counter top?

  25. This came out super liquidy. Pretty disappointing.

  26. It was a little coconutty.. maybe using butter instead of coconut oil might have helped? It tasted better with some almond milk on it when served but still a little strong on the coconut flavor.

  27. Absolutely delicious! Finding desserts for our family now that my daughter is grain free has been challenging! This is a keeper! Thank you so much. The crust is beautiful and it does not taste like coconut! Thanks!! πŸ™‚

  28. Mine did not turn out looking like yours at all, in fact it was rather ugly looking LOL! (the juice from the blueberries came up the sides and it appeared burnt) BUT…it was DELICIOUS nonetheless! Also have a daughter who is grain, dairy and very low sugar….this hit the mark. Thank you! Will be checking your site regularly for more ideas!

  29. Hi! I need to substitute the coconut flour for almond flour. Do you know the how much almond flour I would need? I know coconut flour is really absorbent and I would need more almond flour, just not sure how much more. Thanks!

  30. Tried this tonight and it was so good:). I’m visiting family who eat gluten, dairy, and sugar and they really liked it.. My mom even went back for another scoop (yeah me too). I spread mine out or it might not have cooked evenly. I used a coconut flour I’ve never heard of before (not Bob Mills). Based on other posts, it could be why it turned out so well. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *