Primally Inspired Real food, Natural Remedies, Holistic Living
Developing a yummy grain, dairy and nut free cobbler recipe was on my to-do list all summer.
And I finally nailed it! Woo! I hope you think so, too 🙂
To be honest, I think this is my very favorite treat recipe that I’ve made all summer (and I’ve made a lot).
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.
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.
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!
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!
Would it be wrong to lick the plate?! Because I totally did right after I snapped this pic 😉
- 4 eggs
- ¼ cup coconut oil (or butter or ghee)
- ¼ cup pure raw honey or pure maple syrup
- ½ cup coconut milk (or any other type of milk)
- 2 teaspoons pure vanilla extract
- ½ cup coconut flour
- ¼ teaspoon cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 cups of frozen or fresh mixed berries (or any fruit)
- 1 additional tablespoon coconut oil
- 1 lemon, juiced and half of it zested
- Preheat oven to 350 degrees F.
- In an 8x8 baking dish, add the 1 tablespoon coconut oil, fruit, fresh lemon juice and zest from half that lemon.
- In a bowl, mix together eggs, ¼ cup coconut oil, honey, coconut milk and vanilla.
- Mix in the coconut flour, cinnamon, baking soda and salt until it forms a batter.
- Drop the batter by spoonfuls all over the top of the fruit. You can leave it as spoonfuls or smooth it out.
- Bake for 35 minutes or until fruit is bubbly and top is done and golden brown.
- Enjoy!
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 🙂
Thanks for posting so delicious recipes. I relish those dishes!
Thank you for sharing this recipe!
So what about the folks who can’t eat coconut?
You can use almond flour.
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!
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!
Oh, so glad to hear this! Did you still have to cook for an hour the 2nd time around? Happy it worked out though and the family enjoyed it 🙂
Yes, I have made this a number of times since my first comment. I upped the temp to 375 and I cook it for 45-50 min.
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!
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 😉 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! 😉
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 🙂
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.
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 🙂 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!
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 🙂 I can see this becoming a firm favourite for when we have friends and family over. Thank you!
Heehee! Good luck with the rest of your pregnancy! 🙂
I tried making this last night (twice) and my crust didn’t look anything like yours. 🙁 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!
I see the flour type now. I used Bob Mills and I think that’s part of why it didn’t work. 🙁
Hello – any suggestions on replacing the eggs in this recipe? Can’t use banana either 🙁 Thank you!
Jane, I’d try the flax or chia egg. Most of my recipes do very well with those egg replacements!
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!
yay!!!
Is it possible to replace the honey with stevia
Yes for sure!
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!
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 🙂 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!
I’m making this for a 4th of July bbq tomorrow. Does it need to be refrigerated?
Thanks!
Yes, I would refrigerate it. Happy 4th!!
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.
So glad to hear, Ronel! I love all your ideas – you have my mind spinning and now I want to make one 🙂
Just wanted to let you know that I subscribed. Looking forward to more of your creations.
Thank you so much!! 😀 xo, Kelly
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. 🙂
Awesome, hope it turned out well for you and hope you like it 🙂
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???!!
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.
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 🙂
Cobbler with freshly picked berries – oh yum!!!
Hubby loved blackberry cobbler! We plan on freezing berries for winter, thanks for the great recipe.
Awesome!!
Mine tasted fine. But some of it had a green tint. Is that because of the baking soda?
Interesting! I’m not sure what would have caused that. Anyone else out there know?
I want to use frozen fruit – should I defrost the fruit first? Thanks!
No need to, Wendy!
Too late! I hope defrosted fruit will be okay! I didn’t know you would get back to me so soon! Thanks so much! (PS) I have loved ALL of the baked recipes of yours that I’ve tried that involve coconut flour!!
Yes it will be ok! 🙂 And thanks for the sweet compliment – so happy to hear!! Hope you like this one, too!
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!
Nice, Christina! So happy to hear it was a hit 🙂
I made this tonight and it came out wonderful, thanks for the great recipe.
So glad to hear, Kitty! Thanks for leaving a comment!
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. 😉
That is too cute, Hilary! Thank you for your comment!
This tastes delicious! Such a great recipe 🙂 How do you store it? Should I put it in the refrigerator or will it be okay in the counter top?
Hi Kenzie, thank you! I refrigerate the leftovers.
This came out super liquidy. Pretty disappointing.
Bummer!
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.
Yes, using butter will definitely help that!
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!! 🙂
Woohoo!
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!
So glad it turned out and that your daughter enjoyed it!! I hope you can find more recipes that get the thumbs up from her 🙂
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!
Hi Yvette! A general recommendation for substituting coconut flour for almond flour is 3 times the amount of almond flour for coconut flour.
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!
Awesome, Kathleen! Thank you so much for leaving a comment 🙂
Its in the oven, can’t wait. I’m not sure about the cook time yet. Now as I put the cake-like batter on top it looked a bit weird so….. I took a spoon, used the handle to swirl batter into the the berries…… yeah it worked. Took 45 minutes.
Like JOIE wrote “looked ugly”, tasted good though.
My first time using raw honey, coconut flour etc.
Ty
I found organic blackberries on sale, stocked up, and decided I had to make a cobbler. Problem was, most of the recipes I found online listed stuff like all purpose flour and white sugar, which I don’t do. Then it struck me to search for a recipe using coconut flour. Bingo! 🙂
So, I made it, love it. The first taste made me realize though that I wanted the berry part to be sweeter. So when I warmed up the leftovers, I sprinkled xylitol crystals into the fruit part. I also melted some pats of butter
over it, for more richness. That’s the stuff! (I also put whipped cream on top. Live dangerously, I say!) Definitely will be making again, with other kinds of fruit. The mixture you used sounds good!
I do need to work on my zesting skills. I didn’t have lemons at hand so I used lime zest and had problems separating from the pith, so some slices were quite bitter. Need a vegetable peeler for that. Anyway, congrats and thanks for a brilliant recipe! Oh btw, like you Kelly, I licked the plate. Silly not to, IMO 🙂
Thanks for all your tips, Jen – awesome!
Already made it again Kelly, using nectarines, and used more than the 2 cups of fruit in recipe. Two whole large ones. Again, sprinkling the fruit with xylitol makes a sweet difference. I’m so pumped, thanks again for the inspiration!
I purchased some beautiful, local blueberries at the Farm Market and was craving a Paleo cobbler, I searched for and came across this one made with coconut flour (I have become sensitive to almond flour). It was delicious and fast and easy to assemble. It baked in the oven while we grilled in the backyard. We ate it warm with coconut milk ice cream. It was yummy!
That sounds lovely, Sandra!
I’m excited to try this recipe! I just tried the chocolate zucchini bread and it was a hit.
Can you help me with the conversion for substituting the maple syrup/honey with granulated stevia?
Thank you very much.
Hi Bonnie! I’m so glad you liked the chocolate zucchini bread 🙂
Unfortunately, I can’t be of any help about the stevia conversion – I’ve never cooked with stevia, but I’m hoping there’s some readers out there who can help you. If you are a reader who uses stevia, could you offer Bonnie some tips? Thank you!!
I was excited to try this recipe. Used up all my fresh berries. I followed the recipe with no substitutions and it was very under cooked and turned out like scrambled eggs. There isnt precise information as to beat the eggs first or together with everything in step 3. I tried to cook it for a lot longer. Almost an hour later and this still looks the same. Will not be trying this recipe again.
I’m so sorry, Bell…that is frustrating! I’m not sure what could have happened and am a bit stumped because we make this all the time and never had anything close to scrambled egg consistency. So sorry it didn’t work out for you and that I couldn’t offer any suggestions.
I came back to comment because I just thought of something that may have happened! I know you said you didn’t make any substitutions and I apologize if this isn’t the case, but maybe there was a possibility that you used a flour other than coconut flour? That would definitely make the cobbler like scrambled eggs and uncooked. Just thought I’d mention that in case! Take care.