Gluten-Free Blackberry Cobbler


    For the Crust

    • 2 cups finely ground, raw cashews
    • 1 1/2 tsps baking powder
    • 1/2 tsp salt
    • 5 T Swerve (I use confectioner's style)
    • 6 T unsalted butter

    For the Berry Combo

    • 3 cups blackberries (I use frozen, thaw and then drain the juice. If you use fresh it may be a bit runny as the juice from the berries seep out during cooking. If using fresh, cut milk amount in half)
    • 1/2 cup almond milk
    • 1/2 cup Swerve (I prefer confectioner's style)



    Preheat oven to 350 F.


    Melt butter and combine with all crust ingredients.


    Pour berries in and 8×8 pan, dollop crust mixture in top and bake at 350 for approximately 30 minutes or until lightly browned.


    Serve warm with Vanilla Maple dairy free halo top for an extra special treat! 

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