Paleo Coconut & Berry Cobbler


Things have been a bit more frantic than usual lately… I know, hard to believe, but we are leaving on an extended holiday in just over 24 hours and the amount of general stuff left to do is astronomical. RJ is up to his elbows in spreadsheets, I am knee deep in laundry – about 90% of it clean at least, and ‘thank goodness we have one more day‘ was uttered a minimum of 10 times yesterday. Uh-oh, we no longer have another day – yikes.


On the upside, almost all of the flights are booked – well except the one to get us back to LA for our return flight home… and we do at least have car[s] for the road trip portion. The first two hotels are reserved – the rest we will work out on the way… some how. The keys have been handed over to the friend who is house-sitting.


I have posts prepared in my absence, sort of – ok, not really at all… And the new iPad is set up, mostly… I may be on the brink of persistent hyperventilation, maybe…


So as I do, among the packing and sorting and planning madness I baked. RJ hovered as I photographed and then we ate Coconut & Berry Cobbler for breakfast. My brain and to-do list are so full of stuff I can’t even come up with anything to say about berries other than they are delicious and pretty.

More tomorrow about our adventures. Right now, I have to go do some more stuff. Honestly though, as long as we remember our passports we’ll be fine…



Paleo Coconut & Berry Cobbler



  • 500g mixed berries, fresh or just thawed [approx 1 lb or 3-ish cups]
  • 1 Tbsp chia seeds
  • 2 Tbsp water or orange juice


  • 1/2 c coconut flour
  • 1/4 c coconut oil, melted
  • 1/2 c almond milk, room temp
  • 3 eggs, room temp
  • 2 T rice syrup
  • 1/4 t sea salt


  • 1 – 2 Tbsp shredded coconut
  • 1 – 2 Tbsp sliced almonds


Preheat oven to 180C [350F] and lightly oil a 20×20 cm [8×8 in] cake tin.

Quick version:

Combine filling ingredients in pan. Whisk cobbler ingredients very well, let site to thicken for 5 mins then drop spoonfuls over filling. Combine topping ingredients and sprinkle over cobbler.

Bake for 40 minutes, serve warm or at room temp. Easy.

Full version:

Combine coconut oil, almond milk, eggs, syrup and salt and whisk well. Sift over coconut flour and whisk very well until batter is smooth and no lumps remain. Set aside for 5 minutes while you prepare the filling.

Mix together all filling ingredients in tin – ok, it probably won’t take 5 mins, go make a cup of tea, I’ll wait…

Drop large spoonfuls of the cobbler batter over the fruit then using the edge of the spoon gently spread to fill any holes – it does not need to be particularly smooth or perfect.

Combine topping ingredients and sprinkle over the cobbler. Bake in pre-heated oven for approximately 40 minutes. The cobbler batter should be firm and just dry, the topping will be golden.

Remove from oven and serve warm or room temperature with your choice of white creamy accompaniment.


  • I was convinced the first time I made this that the batter would not set but all of a sudden, pow, it was perfect. Be patient.
  • No, you cannot substitute regular flour for the coconut flour, sorry. Coconut flour absorbs an insane amount of liquid and acts very differently to any other kind. The general rule I use [can’t remember where I found it] is 1 c coconut flour needs 1 c liquid + 6 eggs to work out well.
  • Feel free to adjust the level of sweetness – or not – to your taste. Same with the fruit, if you are not on a low-fructose diet this would be divine with stone-fruit or mangos or even apples mixed in.


Sweet Adventures Blog Hop August - BerriesThis post is part of the August Sweet Adventures Blog Hop hosted by Christina of The Hungry Australian.

SABH is a monthly blog hop brought to you by your hostesses – The Hungry Australian, Dining With a Stud, The Capers of the Kitchen Crusader, Delicieux and me – 84th & 3rd.

Make sure to check out all the other wonderful Berry Nice creations that have been linked-up below!



  1. says

    How funny, I always think of cobblers as savoury! But if I called this a crumble I could eat it and would love every mouthful!

  2. says

    This looks really really good! I have just been having a look at the Paleo life, and am tempted to try it… until I remember every other major diet I’ve ever tried (and failed). The last one was sugar free. I don’t think giving up any food group is for me, but I’m defintiely up for trying a recipe here or there. Especially when it looks as good as this.

  3. Liv says

    I’ve made this recipe w six times: three times with berries, once with peaches, plums, and pears, and twice with apples from my yard. It always turns out beautifully. Making another apple cobbler today! Thank you for the recipe!

  4. Nel says

    I made this cobbler tonight~Blueberries and peaches! I used agave nectar instead of rice syrup (I think neither are paleo but oh well). I had to bake it for over an hour and turned the broiler on so it would brown. End result- the best cobbler I’ve ever had. Best part is it had no effect on my blood sugar. Sometimes even a banana will throw me off so I have to really watch my carb/sugar intake. Thanks for the recipe. I think I will try it with just peaches next time :) Also, I was wishing for more filling. Do you think it would turn out ok with more fruit? Or should I just use less batter?

    • JJ says

      Hi Nel, you are right, rice syrup isn’t paleo (whoops!). Many consider honey or maple syrup acceptable but you’d have to make that decision based on your blood sugar levels. It would definitely be fine with more fruit :)

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