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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.
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesCourse:DessertCuisine:Paleo, VeganServings: 8 servings
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Ingredients
Filling:
1lbfresh strawberrieswashed, dried, and sliced*1/2lbfresh blueberries*1tspfresh lemon juice2tbsparrowroot flour or tapioca3tbsporganic coconut sugaror maple sugar
Topping:
3/4cupblanched almond flour2tbsparrowroot flour or tapioca1tspaluminum free baking powder or make your own paleo baking powder**1/4tspfine grain sea salt3tbsporganic coconut sugar or maple sugar1/4cuporganic coconut oilmelted and cooled to almost room temp2tbspunsweetened almond milk1tsppure vanilla extract
Instructions
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.
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.
In a medium bowl combine all topping ingredients (order doesn’t matter) and stir well until a thick batter forms.
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.
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
Calories: 199kcalCarbohydrates: 22gProtein: 2gFat: 12gSaturated Fat: 6gCholesterol: 0mgSodium: 97mgPotassium: 171mgFiber: 3gSugar: 12gVitamin A: 20IUVitamin C: 36.3mgCalcium: 64mgIron: 0.8mg
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Want More Paleo and Vegan Summer Desserts? Try One of These!
Perfect Peach Cobbler
Gooey Sweet Strawberry Crumble
Naturally Sweetened Vanilla Bean Ice Cream
“Butter” Pecan Ice Cream
No-Churn Chocolate Ice Cream
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