The first time I made this…

It was a late July evening, the kids had purple-stained fingers from picking wild blackberries near the fence, and I had more berries than I knew what to do with. I didn’t feel like making a pie, but I did want something warm and homey — with that nostalgic “grandma’s kitchen” feeling.

So I whipped up this Blackberry Cobbler — tossed the berries with a little maple syrup and lemon, topped them with a quick almond flour biscuit dough, and baked it until bubbly and golden.

The result? A rustic, spoonable dessert that’s bursting with summer flavor — sweet, tart, warm, and just as good cold the next day. It’s one of my favorite healthy summer desserts to make when berries are in season and life calls for something cozy but simple.

🫐 Healthy Blackberry Cobbler Recipe

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~50 minutes
Serves: 6

Ingredients

For the filling:

• 4 cups fresh or frozen blackberries

• 2 tbsp maple syrup or honey (more if berries are tart)

• 1 tbsp lemon juice

• 1 tbsp arrowroot starch or cornstarch

• 1 tsp vanilla extract

For the biscuit topping:

• 1 cup almond flour

• ½ cup oat flour

• 1 tsp baking powder

• ¼ tsp sea salt

• 1 egg

• ¼ cup almond milk (or milk of choice)

• 2 tbsp melted coconut oil or butter

• 2 tbsp maple syrup

• ½ tsp vanilla extract

👩‍🍳 Instructions

1. 🔥 Preheat oven to 350°F (175°C).

2. 🫐 Toss blackberries with maple syrup, lemon juice, arrowroot, and vanilla. Pour into a greased 8x8 baking dish.

3. 🥣 Make the biscuit topping: In a bowl, mix almond flour, oat flour, baking powder, and salt. In another bowl, whisk egg, almond milk, oil, maple syrup, and vanilla. Combine wet and dry.

4. 🥄 Spoon topping over berries in dollops — it doesn’t need to cover everything.

5. ⏲️ Bake for 30–35 minutes until the topping is golden and the filling is bubbly.

6. ❄️ Let cool 10–15 minutes before serving. Delicious warm or chilled!

🍽️ Nutrition (per serving, based on 6 servings)

• Calories: 210

• Carbs: 18g

• Sugar: 9g (naturally sweetened)

• Fiber: 5g

• Fat: 14g

• Protein: 4g

💡 Sarah’s Tips

• No oat flour? Sub with more almond flour or fine-ground gluten-free flour.

• Too tart? Add 1–2 extra tablespoons maple syrup to the filling.

• Want crunch? Sprinkle a little chopped pecan or coconut sugar on top before baking.

• Make it dairy-free: Use coconut oil and almond milk!

Why I Love It

This Blackberry Cobbler is warm, juicy, and tastes like something you’d eat barefoot on a porch swing. 🍃 It’s sweetened naturally, packed with fiber, and made with clean ingredients — the kind of feel-good healthy summer dessert I can serve to anyone (and they always ask for seconds!).