Healthy Streusel Topped Blackberry Cobbler (gluten-free & vegan!)

This delicious blackberry cobbler dessert is topped with a coconut palm sugar streusel and is full of juicy berries. Made gluten-free, vegan and refined sugar-free! This recipe is perfect if you want to prep a dessert early in the week or bring to potluck. You can’t go wrong with this healthy blackberry cobbler!

I plan to repeat the blackberry cobbler all spring and into the summer!

I’ll be honest, when it comes to dessert I usually prefer something chocolatey and probably in the form of a brownie or cookie. But this blackberry cobbler is on another level. I’m already thinking about eating this for dessert tomorrow or maybe I can sneak it in after lunch. I like to top mine with a scoop of dairy-free ice cream! 😉

This recipe was inspired after I impulsively bought 6 baskets of blackberries on sale last week for 88 cents each at my local grocery store. I also purchased bunches of blueberries and raspberries for the same price. I like to freeze them immediately and bake, cook or eat my berries frozen. Anyone else do that?

If you are looking for more blackberry desserts, checkout these Healthy Blackberry Oat Bars I made or this Blackberry Lime Passion Tea with Chia Seeds.

Ready for this delicious recipe? I swear you won’t be disappointed!

Healthy Streusel Topped Blackberry Cobbler (gluten-free & vegan!)

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Category: Dessert, Snack,

Yield: 12

Serving Size: 1/12

Calories per serving: 221

Fat per serving: 12g

Carbs per serving: 19g

Protein per serving: 9g

Sugar per serving: 6g

Healthy Streusel Topped Blackberry Cobbler (gluten-free & vegan!)

Healthy blackberry cobbler with streusel topping made gluten-free, vegan and refined sugar-free.


    For the Topping
  • 1 c gluten-free rolled oats
  • 64g vanilla protein, vegan if necessary PEScience 30% off code PBCHOCO
  • 1 c almond flour
  • 1/2 c coconut sugar plus more for sprinkling
  • 1/2 c gluten-free oat flour
  • 6 tbsp coconut oil, melted
  • 4-6 tbsp unsweetened almond milk
  • 1/2 tsp baking powder
    For the Filling
  • 3 c blackberries, fresh or frozen
  • 1 tbsp gluten-free oat flour
  • 2 tbsp agave or maple syrup


  • Preheat oven to 350 F and prepare a 9x9 inch pan or oven safe dish with non-stick coconut oil spray.
  • In a large bowl, toss the berries, agave and oat flour together until all berries are completely covered. Dump the berries into the prepared dish.
  • In a mixing bowl, stir together all dry topping ingredients. Add in the melted coconut oil and stir until small crumbles form. Add in 3 tablespoons almond milk and continue stirring. If mixture is too dry add another 1-3 tablespoons until you reach a sticky dough consistency. Spoon dough over the berries until completely covered. Sprinkle with coconut sugar and bake for 28-32 minutes.
  • Serve warm. Top with ice cream if desired.

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