Paleo Blackberry Granola Cobbler

Who said dessert has to ruin your diet? This paleo-friendly summertime cobbler is free of dairy, gluten, and refined sugar. Don’t feel guilty, get yourself another slice!

Crust Ingredients

  • 2 cups almond flour
  • 6 dates
  • 1 large egg
  • 2 Tbsp coconut oil

Filling Ingredients

  • 4 cups blackberries
  • 3 Tbsp coconut sugar
  • 1 Tbsp arrowroot flour
  • 1/2 tsp vanilla extract
  • 1/3 cups applesauce
  • 1 Tbsp honey

Granola Topping Ingredients

  • 1/4 cup almonds
  • 1/4 cup pecans
  • 1/4 cup hazelnuts
  • 1 Tbsp pumpkin seeds
  • 1 Tbsp sunflower seeds
  • 1 egg white
  • Tbsp water
  • 1 Tbsp honey
  • 2 Tbsp coconut oil
  • 1/3 tsp vanilla extract
  • 1/8 tsp cinnamon
  • 1/8 tsp salt

Directions for Crust + Filling

  1. Preheat oven to 350F
  2. Soak dates in warm water for 3-5 minutes.
  3. Remove pits and place the soft dates in a food processor with the rest of the ingredients for the crust (almond flour, egg, coconut oil). Process the mixture for at least 3 minutes until a dough is formed.
  4. Spread the dough around the bottom of a 9” glass pie dish. Place blackberries on top of crust.
  5. In a small bowl, mix the coconut sugar and arrowroot, then add in applesauce and vanilla.
  6. Pour the mixture evenly over the berries.
  7. Bake for 30 minutes. When done, lightly mash the blackberries with a spoon or potato masher. Top with granola and drizzle with an extra tablespoon of honey. Warm in the oven for another 5 minutes.

Directions for Granola Topping

  1. Preheat oven to 300F
  2. Place almonds in food processor and pulse for 10-20 seconds, until broken up into small pieces.
  3. Add sunflower seeds, pecans, hazelnuts, and pumpkin seeds. Process for 10 more seconds.
  4. In a small bowl, whisk the egg white and water until frothy. Add honey, vanilla extract, coconut oil, cinnamon, and salt. Continue to whisk until well combined.
  5. Stir in the nuts and seeds from the food processor, then spread out as one flat layer on a baking sheet lined with parchment paper.
  6. Bake for 10 minutes, then stir and continue cooking for 10 more minutes until slightly golden brown and crunchy.

Margaret Molteni is a runner who moved to Memphis from Nashville to work as a Recreational Therapist, assisting individuals with disabilities. Outside of work, you can find her training for her next marathon, cooking, blogging, and always eating. For more healthy and delicious recipes or all things running, visit Margaret’s site at

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