Slow Cooker Mixed Berry Paleo Cobbler Recipe

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

4.5 from 2 votes

Slow Cooker Mixed Berry Paleo Cobbler

Author Maya Krampf from WickedSpatula.com

Servings 8

★ Review Print

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

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Instructions

More TIPS about this paleo recipe in the post above!

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.

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