Oh man, this may be my favorite recipe in the slow cooker theme week! This Slow Cooker Mixed Berry Paleo Cobbler is absolute perfection. It’s basically the same exact recipe as my Paleo Peach Cobbler with a few simple tweeks. It’s got the classic syrupy fruit all topped with a fluffy pastry that gets all mixed up in one bowl. Literally the easiest dessert ever. See?
I chose to use a mix or raspberries and wild blueberries because those are my favorite but you can also choose to use blackberries or strawberries or a mix of all of them. I like to use the wild blueberries because they’re a bit sweeter too so I can use less honey. But really, this recipe is pretty forgiving so just go with the flow! The exact measurement of berries doesn’t have to be exact and you can double the pastry topping if you’d like the entire cobbler to be covered.
In typical cobbler fashion the longer it sits the better it is so if you have a slow cooker that will automatically switch to keep warm will be your best friend here. Of course, it’s totally delicious right after cooking but it thickens up even more after sitting for awhile.
Don’t forget the ice cream!
RECIPE CARD
Slow Cooker Mixed Berry Paleo Cobbler
This Slow Cooker Mixed Berry Paleo Cobbler is absolute perfection. It’s got the classic syrupy fruit all topped with a fluffy pastry that gets all mixed up in one bowl.
Ingredients
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- 12 ounces frozen raspberries
- 16 ounces frozen wild blueberries
- 1/4 cup honey
- 2 teaspoons tapioca flour
Pastry Topping
- 1/2 cup blanched almond flour
- 1/2 cup tapioca flour
- 2 teaspoons paleo baking powder
- 1/4 cup full-fat coconut milk
- 1/4 cup ghee melted
- 1 teaspoon vanilla extract
- 3 1/2 teaspoons coconut sugar divided into 2 tsp and 1.5 tsp
- 1/2 tablespoon cinnamon
Instructions
More TIPS about this paleo recipe in the post above!
- Place the frozen berries in the bottom of the slow cooker with the honey and 2 teaspoons tapioca starch. Toss to combine.
In a small bowl mix together the almond flour, tapioca, ghee, coconut milk, vanilla, baking powder, and 2 teaspoons coconut sugar. Place dollops of the pastry mix on top of the berries. Sprinkle with the remaining sugar and cinnamon.
- Cover and set to low for 3-4 hours. The pastry should be cooked through and fluffy. Serve with your favorite vanilla ice cream.
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9 Comments
Sharon
Made this with all frozen blueberries, and doubled the topping as suggested. Everyone (all non-paleo) loved it. Making it again this week for a potluck at work will take ice cream for them too.
Sharon Stewart
This was easy and awesome. I did double the topping as suggested to entirely cover the cobbler. My non-paleo friends totally enjoyed it, even being lightly sweet as it is. I did have to turn my crockpot up to high after 3.5hrs on low because I could tell it wasn’t cooked yet. 1.5 hrs on high had it bubbling and done.
Danielle
icecream is not paleo
Beverly
can I use a different type of flour than Almond. I have an almond allergy.
Lauren
Sure, any nut flour will work!
dei
what could i use as a substitute for tapioca starch? we want to make these right now, but i have all the ingredients except the tapioca starch
Lauren
Hi Dei, you could use arrowroot.
Nina
What if i don’t have a slow cooker,could i use oven instead?
Lauren
Hi Nina, I haven’t tested this in the oven but I would assume it would bake up just fine.