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.
Cobblers are without a doubt one of my favorite types of desserts.
But sadly (yes, sadly) they’re also one that I forget about all the time, which I believe is going to stop right now given how unforgettably, insanely delicious this strawberry and blueberry cobbler is.
My peach cobbler was pretty unforgettable too, which is why I knew I had to create a berry version this summer to follow it up.
Trust me – I wanted to spend my time creating nothing but cobbler recipes after that peach one, but figured you all wouldn’t necessarily appreciate being bombarded by irresistible desserts all summer. Anyway, a year has gone by and I KNOW you’ll appreciate this one with the first bite!
Actually, you’ll probably appreciate it before the first bite – once you realize how ridiculously easy it is to prepare.
The filing before baking (shown above) is just fresh berries tossed with some lemon juice, coconut or maple sugar (your choice) and arrowroot or tapioca flour to thicken it.
I decided to use 2 smaller pie dishes mainly for the sake of my photos, but you can easily make this in a larger baking dish or pie dish – about 9″ would work well.
The cobbler topping is just about my favorite baked-thing in the world right now – not exaggerating.
(I know, I have a new favorite dessert like every week, but that’s because a.) they’re really that good and b.) I get caught up in that new dessert honeymoon phase!)
So anyway, the cobbler topping is totally paleo AND vegan and resembles a cake batter before baking, as you can see in the photo above.
After baking, it’s absolutely perfect – crisp and golden brown on the top, soft and slightly gooey inside and on the bottom where it meets the fruit.
My kids went insane for this cobbler – and they were actually all hesitant to try it based on how it looked (it was slightly banged up after photos!)
They completely gobbled it up though, and also really loved the leftovers reheated in the days after – score for dessert leftovers!
Just a side note – I used both types of berries because I couldn’t decide which I wanted more – strawberry or blueberry.
You could easily turn this into a single berry cobbler without changing measurements (aside from the fruit) OR a triple berry cobbler even by adding raspberries or blackberries.
So feel free to go berry wild if you’re so inclined – this recipe will be delicious and perfect no matter what you do.
The berry filling is super gooey and perfectly thickened and sweetened thanks to the combination of arrowroot flour and either coconut sugar or maple sugar.
I added 3 Tbsp of sugar to my filling, which definitely puts it on the sweet side, so I’d suggest reducing the coconut sugar if you’d like it a bit less sweet.
I think I’ve said it all – and I KNOW we’re all ready for this strawberry blueberry cobbler now, so no more talking – let’s start baking!
Strawberry Blueberry Cobbler {Paleo, Vegan}
Strawberry Blueberry Cobbler {Paleo, Vegan}
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
Filling:
- 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
Topping:
- 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
Instructions
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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.
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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.
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In a medium bowl combine all topping ingredients (order doesn’t matter) and stir well until a thick batter forms.
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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.
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Serve warm or room temp topped with coconut vanilla ice cream if desired. Enjoy!
Recipe Notes
*To use frozen berries, thaw and drain prior to adding, and add 1 tsp more arrowroot flour to the filling
**To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 tsp total of this mixture.
Nutrition
Shop Products and Ingredients:
Want More Paleo and Vegan Summer Desserts? Try One of These!
Gooey Sweet Strawberry Crumble
Naturally Sweetened Vanilla Bean Ice Cream
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Brittany Audra @ Audra's Appetite says
June 4, 2018 at 4:55 pmSo excited for a great recipe for a grain-free cobbler!!
Natalie says
June 5, 2018 at 2:29 amLooks so delicious! I love homemade cobblers!
Sharon says
June 5, 2018 at 6:52 pmDo you have a ton of ads on your site or do I have a virus on my iPad? Once had a bunch of ads pop up on my website and I didn’t put them on there. It was a virus! Making this for breakfast tomorrow!
Kim says
June 6, 2018 at 4:31 amHey Michele!
I’ve been loving your recipes so so much. I was wondering if leftovers can can be refrigerated..THANKS FOR ALL YOU DO!
Amy Gall says
June 6, 2018 at 9:47 amHoly moly this was freaking delicious. My husband and teenager loved it too.
Lori says
June 6, 2018 at 11:19 amI made this for my small group at church last night. And these folks aren’t really into a Paleo diet…but they loved it! I had everything on hand except for blueberries, so I used all strawberries and it was delish! I will definitely be making this again over the summer!
Sharon says
June 6, 2018 at 5:22 pmWell I pretty much ate the whole thing in one day! Had a bit of help but not much. I highly recommend letting it cool completely before diving in. It didn’t thicken nicely until it was complete cooled.
Katie says
June 6, 2018 at 9:50 pmSo good! Made it with all strawberries and it was a hit.
Michele says
June 7, 2018 at 5:11 pmAwesome to hear!!
Elizabeth says
June 16, 2018 at 10:08 amMade this last night! So easy and delicious! Couldn’t stop eating it!
Leanne says
June 19, 2018 at 11:14 pmThis is such a good recipe! Made it 3 times already -once triple berry – strawberry, raspberry, blueberry (just used 1.5 lbs of fruit combo. Even made a 4 berry with cherries (probably the favorite). I did not use the full sweetner in the filling – used 1 tbsp date sugar and 1/2 tbsp of a vanilla bean infused balsalmic vinegar and it was perfectly sweet so I would decrease the sweetner if using fresh in season berries. Even made a peach and nectarine one with cinnamon and nutmeg. Going try to try to sub the coconut sugar in the topping with date sugar to make it entirely fruit sweetened but this is fantastic recipe!!!
Michele says
June 20, 2018 at 9:42 pmOh that’s amazing to hear, I’m so thrilled you’re enjoying it!
mariah shryock says
July 5, 2018 at 11:29 pmWhat is the serving size for the nutrition facts?
Kasia says
August 20, 2018 at 10:29 amI’m making it over and over again!! Thanks a lot for your recipies <3
Mary McKinney says
November 1, 2018 at 7:47 pmWow this is great!!
Danielle says
January 2, 2019 at 11:53 pmWow this turned out great! Fantastically yummy! I added a bit of shredded coconut to the topping and used half coconut oil half vegan butter. It was so so delicious! I’ll definitely make this again! Thanks for the great recipe!
Angie Minns says
January 20, 2019 at 9:39 pmI made this tonight and it was amazing! I used apples and blueberries. Thank you!
Maddi says
June 1, 2019 at 4:35 pmI have quite a bit of rhubarb and strawberry to go through. Do you think this recipe would work well with just strawberry and rhubarb?