Paleo Raspberry Cobbler

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Last Updated on November 29, 2020

paleo raspberry cobbler

This is partnered conversation.

I’m pretty sure that it’s a requirement for all Oregonian’s to love berries. The Little and I love to visit the farm stands during Berry Season and eat like bears hibernating for winter. I wish I joking when I say that we easily eat a flat of berries in two days. Berries are the a health nut’s dream food as they are packed with antioxidants, vitamin C, fiber and phytochemicals (these help to prevent chronic diseases such as cancer).

Like a smart mom, I do buy extra and freeze them for the winter, but by the time February comes around we are are completely out. Thankfully, I can buy frozen Oregon berries from my local grocery store so I can make yummy recipes like the one above.  If you’re not sure you’re eating an Oregon berry, you can check out which brands are local here.

Also, if you are a totally berry geek like me you cannot miss the Oregon Berry Festival which will be held at the Ecotrust building from July 17th to July 18th!



Now on to this bit of deliciousness that I cooked up using frozen raspberries.

First, I want to let you know that this runs on the juicer side of a cobbler.  I recommend serving it in a bowl topped with a biscuit and some ice cream.   If you want a thicker, more jelly-like filling you can  cook 10 to 15 minutes longer after you tent the recipe.


paleo raspberry cobbler


paleo raspberry cobbler
Yield: 8

Paleo Raspberry Cobbler

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


Raspberry Filling

  • 3 10 oz Frozen Oregon Raspberries
  • 1/2 cup coconut sugar
  • 1/2 cup tapioca flour, or arrowroot
  • 1/2 teaspoon lemon juice
  • 2 tablespoons coconut oil

Biscuit Topping

  • 2 cups Superfine Blanched Almond Flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 1/4 cup milk, of choice


  1. Preheat the oven to 305 degrees.
  2. To make the filling, In a large mixing bowl add the frozen raspberries, coconut sugar, tapioca flour, lemon juice and melted coconut oil and mix until coated.
  3. Pour into a 11 x 14 baking dish or a large 10 1/4 pie dish.
  4. To make the biscuit topping, combine the ingredients in a large bowl and mix until you have a sticky dough.
  5. Drop by the spoonful on top of the filling.
  6. Place in the oven uncovered and bake for 30 minutes until the biscuits are golden brown. Then loosely cover with a sheet of foil for 10 to 25 minutes.
  7. Remove from the oven and let cool before serving.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


paleo raspberry cobbler

This post is sponsored by Oregon Raspberry & Blackberry Commission. I only share with you my honest opinions and brands that I love.

6 thoughts on “Paleo Raspberry Cobbler”

  1. Thx for the recipe – paleo and wheat free. Am trying to get my husband to eat more raspberries and this is a great looking recipe. Thx!

  2. I just made this recipe. A little disappointed. I followed the recipe and instruction to the t. It didn’t get bubbly at the recommended time and temperature. It was more dry than I would have liked. I just pooped it back in the oven at higher temp and we will see what happens. I am at a disadvantage because I am at about 7800ft. Learning to bake without any wheat is tricky enough then throw altitude in there and well… Any suggestions?


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