Cobbler is my favorite dessert of all time. Not just any cobbler though. It’s gotta be blueberry and it’s gotta be Texas style. Most cobblers are made by dropping biscuit dough on top of a slurry of sweetened fruit. Also delicious. But Texas style cobblers are a different beast. A buttery, sweet, delicious beast. Texas style cobblers are made by pouring a thick pancake-like batter into a generously buttered pan and then topping with the fruit of your choosing.
My grandmother’s recipe for blueberry cobbler is legendary in my family. It’s a staple at family parties, especially summertime barbeques. After a bit of trial and error, I’ve transformed this gem of a recipe to be completely paleo! YES. It is just as delicious. Buttery, sweet, and fluffy with crispy edges that are to die for. This paleo blueberry cobbler is literally everything.
Did I mention that it only takes 5 minutes of prep time? Yep. It’s super easy to make and you don’t need any fancy equipment. Just a bowl, a whisk, and a glass baking pan.
One last note, while this recipe is paleo and gluten-free, it’s still a dessert and not something I would call “healthy”. This cobbler is definitely a treat. I mean, look at how much butter it calls for. Not a health food. Not even close. But that’s why it’s so great. Just thought I’d throw that out there as a disclaimer.
If you would like to make a lower carb version of this recipe, try substituting Lakanto maple-flavored monk fruit syrup for the maple syrup. It has a little bit thinner consistency, but it tastes great!
I hope you enjoy the recipe! 🙂Print
Paleo Blueberry Cobbler
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
- Yield: 6 servings
- Category: Dessert
- 1/2 cup (114 g) grass-fed butter or ghee (salted), melted
- 1 1/2 cup (168 g) blanched almond flour
- 1/4 cup (32 g) arrowroot powder
- 1/2 tsp aluminum-free double acting baking powder
- 1/4 tsp sea salt
- 1/2 cup full fat coconut milk
- 1/4 cup + 1 Tbsp maple syrup (see notes above for low carb option!)
- 1 egg
- 1/2 tsp vanilla extract
- 2 cups blueberries
- dairy-free vanilla ice cream (optional)
- Preheat oven to 350ºF (177ºC).
- Pour melted butter or ghee into an 8×8″ glass baking dish. You can also melt the butter in the dish while the oven is preheating.
- In a medium-sized mixing bowl, whisk together almond flour, arrowroot powder, baking powder, and salt until well combined.
- Add in coconut milk, maple syrup, egg, and vanilla.
- Whisk until everything is well combined.
- Using a flexible spatula, spread butter or ghee up the sides of the baking dish to grease the dish.
- Pour in the batter and flatten it a little with the spatula. Do not mix.
- Sprinkle the blueberries on top of the batter.
- Bake on the center rack for 40-45 minutes or until the top and edges are lightly browned.
- Remove from the oven and allow to cool for about 20 minutes.
- Serve with dairy-free vanilla ice cream (optional).
Did you like the recipe? I would absolutely love to hear your feedback in the comments section!
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