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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.

Instructions

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 8
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 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
  1. Place the frozen berries in the bottom of the slow cooker with the honey and 2 teaspoons tapioca starch. Toss to combine.

  2. 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.

  3. Cover and set to low for 3-4 hours. The pastry should be cooked through and fluffy. Serve with your favorite vanilla ice cream.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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