Gluten-Free Blackberry Cobbler (Sugar-Free, Vegan)

This dairy-free and gluten-free blackberry cobbler is made with fresh, juicy blackberries and an almond flour golden biscuit. Ideal for those moments when you want something warm, fresh, and delicious straight out of the oven.

Why we love this gluten-free blackberry cobbler

In Denmark, the arrival of blackberry season is a celebrated occasion. While we cherish these berries fresh, our gluten-free blackberry cobbler has become a close second favorite.

Here’s why we adore this dessert:

• Easy to make: This cobbler comes together in just 5 minutes and requires only 40 minutes in the oven—a splendid last-minute dessert choice.
• The Health of Blackberries: Evoking the rich tales of summer’s bounty, blackberries are not just flavorful, but they’re also nutrient-rich, brimming with antioxidants. Historically, they symbolize abundance, protection, and healing.
• Wholesome Ingredients: We’ve ensured this dessert remains health-centric—gluten-free, lectin-free, and sugar-free—without sacrificing taste or texture. The biscuit, crafted from almond flour and a hint of tapioca, is tender and flaky. Despite the carbohydrate content from the berries, this cobbler is relatively low-carb. We decided not to add any butter or eggs, so this cobbler is also vegan-friendly.
• Perfect Texture Harmony: As the cobbler bakes, the blackberries transform into a luscious, syrupy filling, with pockets of whole and semi-burst berries interspersed. This rich, jammy texture contrasts beautifully with whole berries, delivering bursts of fruity intensity. Tucked beneath a golden crust, this filling ensures a delectable experience with every bite.

Why is this gluten-free blackberry cobbler different?

To make the biscuit, we choose not to use a gluten-free flour blend, usually full of starches and sometimes has xanthan gum. Instead, we stick to organic almond flour and just a touch of tapioca for texture. That’s enough to make a delicious, golden biscuit that is also low-carb and lectin-free.

This blackberry cobbler is sugar-free and diabetic-friendly. We didn’t use coconut sugar, light brown sugar, or any form of sugar.

For a little bit of natural sweetness, we add inulin powder, which is an excellent prebiotic fiber. Alternatively, I recommend granulated allulose, which is also a prebiotic fiber and is one of the safest low-carb natural sweeteners.

While we do occasionally love good quality butter, we chose to keep this recipe dairy-free by using extra virgin olive oil and coconut milk. Feel free to replace the oil with butter, or with coconut oil if you prefer.

Can you use other fruits for this gluten-free cobbler?

Absolutely! While fresh berries such as blueberries and raspberries are excellent choices, don’t limit yourself to just berries.

Embrace in-season fruits like peaches, plums, and apples. If fresh options are out of reach, frozen fruits work beautifully, too.

Ingredients to make a gluten-free blackberry cobbler

FOR THE BISCUIT:

• 1/2 cup almond flour
• 2 tablespoons tapioca flour
• 1 tablespoon tigernut flour (or replace with almond flour if unavailable)
• 1/2 teaspoon baking powder
• 1 tablespoon inulin powder (or alternative powder sweetener)
• 1 tablespoon coconut milk (or your preferred milk)
• 1 tablespoon extra virgin olive oil
• pinch of salt

Note on tigernut flour: We use a touch of tigernut flour because it adds natural sweetness. If it’s not available, you can replace it with almond flour.

FOR THE BLACKBERRY FILLING:

• 1 1/2 cups fresh blackberries
• 2 tablespoons inulin powder or 1 tablespoon granulated allulose (adjust based on the sweetness of the blackberries)
• 1 teaspoon tapioca flour
• 1/4 teaspoon Ceylon cinnamon
• 1/4 teaspoon ground coriander (optional)
• 1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract

Note on choosing the right blackberries: The juicier they are, the better. They should feel soft to the touch (not mushy); if they are too hard, they are not fully ripe yet.

How to make gluten-free blackberry cobbler

Servings: Makes 2 generous portions or 4 smaller ones. (For larger gatherings, simply double or triple the quantities.)

Preparation: Preheat your oven to 350°F (175°C). Choose a small baking dish with approx. 2-cup capacity.

Prepare the Biscuit: In a medium-sized bowl, whisk together the almond flour, tapioca flour, tigernut flour, baking powder, salt, and inulin powder. Stir in the olive oil and milk and combine until a cohesive dough forms. Shape into a ball and set aside.

Prepare the Blackberry Filling: In your chosen baking dish, combine the blackberries, inulin powder or monk fruit, tapioca flour, cinnamon, coriander (if using), and vanilla. Toss gently to ensure even distribution of ingredients.

Assemble the Cobbler: Split the biscuit dough into smaller pieces (but not too small) and scatter them over the blackberry mixture.

Bake: Place the dish in the preheated oven and bake for approximately 40 to 45 minutes, or until the biscuit topping turns golden brown and the blackberry filling bubbles.

How to serve this gluten-free blackberry cobbler

The best way to enjoy a cobbler is to serve it warm, straight out of the oven. Lightly dust it with inulin powder before diving in.

For a truly indulgent touch, crown it with a scoop of sugar-free vanilla ice cream.

More gluten-free and sugar-free desserts

Check out our sugar-free dessert round-up for more healthy dessert ideas.

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