Simple Gluten Free Blackberry Cobbler
A delightful summertime dessert featuring jammy blackberries topped with a tender, golden, almond flour crust.
recipesbynani.comThere is something truly magical about what happens to blackberries when they spend time in the oven. The heat brings out their lovely floral notes and creates a deep, syrupy filling that tastes like pure summer sunshine.
This recipe is a favorite in my kitchen because it uses almond flour for the topping. It gives the crust a wonderful texture and a light nutty flavor that works perfectly with the berries. I also like to add a little lemon zest and a touch of cinnamon to make the flavors really pop.
🧺 Ingredients
- 4 cups fresh blackberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 2 cups almond flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
👩🍳Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit.
- 2
In a large bowl, toss the blackberries with 1/4 cup sugar, cornstarch, lemon zest, and cinnamon. Spread this mixture evenly into a baking dish.
- 3
In a separate bowl, whisk together the almond flour, 1/4 cup sugar, baking powder, and salt.
- 4
Add the Greek yogurt, egg, and vanilla to the dry ingredients and stir until a soft dough forms.
- 5
Drop spoonfuls of the dough over the top of the blackberries. You do not need to cover them completely.
- 6
Bake for 30 to 35 minutes until the topping is golden brown and the fruit is bubbling.
- 7
Let the cobbler cool for about 10 minutes before serving so the juices can thicken.
💡 Tips
Serve this warm with a scoop of vanilla ice cream or an extra dollop of Greek yogurt. If you have leftovers, keep them in the fridge covered for up to three days and warm them up in the oven before eating.
Made this recipe? Let us know how it went.
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