Texas-Style Paleo Cobbler

Cobbler

A lower-carb alternative to a classic family recipe

This recipe is a fantastic alternative for a healthier dessert. A light and fluffy dream.

Growing up, my mom and granny made the most delicious fruit cobbler for many of our family gatherings. It’s a cherished memory and is still one of my favorite desserts. I decided to work on a modified alternative that was still as good but more paleo and low-carb friendly. I finally found the sweet spot with this recipe!  (I can’t even lie and say it was rough work doing all the testing to perfect it 🙂

Cobbler recipe
Download  and print .pdf Recipe Card

There are two main styles of cobbler. One is the “crumble,” which I’m not a big fan of.  Another type, which I much prefer, has a thicker and more bready style of crust. This recipe falls into the second camp. It is similar to a biscuit, but moister, a little more towards a bread pudding.

My favorite fruit for it is plum. The contrast of the slightly tart with the sweet is off the charts good. I use fresh plums when they are in season.  It also works well with peaches.  Strawberry/rhubarb or cherries are another favorite. Fresh fruit always works well, but frozen works just fine too.

Whole Cobbler Cobbler piece

Recipe

5 servings – Prep time: 15 minutes. Cook Time: 40 minutes.

INGREDIENTS:

½ cup cassava flour
½ cup almond flour
¾ cup coconut milk
1 egg (optional, gives more rise & sponginess, use full cup coconut milk if not used)
½ cup sugar (coconut sugar or cane sugar)
6 Tbsp. butter (¾ stick, grass-fed preferable – coconut oil can be used as alternative)
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
1 Tbsp. maple syrup
2 tsp. vanilla
2 cups cut fruit (Fresh or frozen. My favorites are: plums, peaches, tart cherries, or strawberry/rhubarb combo)
Topping: 1 small can coconut cream (whip it up as directed on the can)

PREPARATION:

In a skillet or pan, bring 2 cups cut fruit, butter, maple syrup and 1 teaspoon vanilla to a gentle, bubbling boil until fruit is softened (will be rather juicy by the end). Whisk together dry ingredients. Mix in coconut milk, egg and second teaspoon of vanilla. Pour fruit into a 10-inch (approx.) ceramic or glass baking dish. Pour the batter evenly over softened fruit mixture.

Cook at 350 degrees until done, about 40-50 minutes. Top should be lightly golden brown (the breading will remain partly moist internally, however).

Special notes: 1. Double ingredients for more servings. 2. You can substitute any gluten free flour for the cassava or almond.

Cobbler recipe
Download and print .pdf Recipe Card
Join my eNewsletter and receive my FREE Ebook!"Your Path to Vibrant Health! Supercharge Energy, Uplift Mood, Balance Weight"

Please fill in the form and submit to subscribe.

One thought on “Texas-Style Paleo Cobbler

  1. This cobbler is delicious! We didn’t have fresh fruit on hand so used frozen blueberries and cherries. Also we didn’t have cassava flour so used rice/almond/tapioca. Made the crust pretty chewy/spongy but I love it like that. The flavors were amazing and we gobbled it up very quickly.

Leave a Reply