Guest Post by Bre’anna Emmitt – Blackberry Cobbler (Autoimmune Protocol Friendly)

August 20, 2014 in Categories: by

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bephotoMy blog, He won’t know it’s paleo, is dedicated to my very non-paleo and gluten-loving husband, Chris, who didn’t know he was eating paleo for the first 6 months I cooked this way. Now that I’ve come clean, I can always trust Chris to give me often-too-honest reviews of my recipes. My criteria for posting is this: If Chris doesn’t approve, I don’t publish it.

As for me, I’m a wife and a momma of three. I found out in the spring of 2013 I also have Celiac disease and Hashimoto’s thyroid disease. I went gluten free and it helped tremendously, not enough. I heard paleo is great for autoimmune issues, so I began eating paleo a few months later. Paleo helped even more, although I continued to have occasional flare-ups. And then, (as if my diet wasn’t limited enough), I heard about the autoimmune protocol (AIP) and hesitantly decided to give it a try.

The autoimmune protocol has been a godsend, but it’s no secret that eating gluten-free, grain-free, dairy-free, soy-free, nut-free, seed-free, nightshade-free, egg-free and chocolate-free (is there anything left? You bet!) can be pretty boring. My goal is to spice up the AIP diet with nutrient-dense, beautiful and delicious foods for everyday life.

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My husband Chris loves gluten. He loves bread, cereal and all things grain-filled. When I started eating paleo, and then the autoimmune protocol, I pretty much rocked his world. So you can imagine why winning him over to my AIP recipes is my proudest accomplishment in the kitchen.

Now, I’m a big believer in nutrient density. Eat your grass-fed beef and veggies before you chow down on your AIP treats. But I also believe if you can make the occasional AIP-friendly treat, you will lose the desire to cheat or reintroduce too soon. I speak from experience here. (And my kids love me more, too.)

So, without further ado, here is a delicious blackberry cobbler recipe. It’s ready to eat in under an hour, filled with healthy berries, and is a cinch to throw together.

I think you are going to love it.blackberry cobblersmall

  • Prep time: 15 minutes
  • Bake time: 35 minutes
  • Oven temp: 300


  1. Preheat oven to 300. Lightly grease an 8×8 baking dish with coconut oil.
  2. Spread blackberries evenly in bottom of pan.
  3. Mix remaining ingredients on medium speed until combined. Spread over blackberries.
  4. Bake for 35-40 minutes, until entire top is golden brown.


why is there no nutritional information? I also follow weight watchers and would like to see the nutritional information included in the recipes. This recipe looks fantastic!

The Paleo Mom and majority of all Paleo bloggers do not focus on counting calories, points, or otherwise, in addition having a website with a nutritional feature is harder than you may think. It would be very easy for you to take the ingredients listed and find a calorie tracker online to determine the nutritional information for this, or any recipe.

I was told that coconut was a nut and should be treated as such by my doc. Is he wrong? Can I have coconut milk and oil in a nut free diet

Do you have a nut allergy or following AIP? From what I have read (The Paleo Mom has talked about it before!), coconut is technically a tree nut, but the properties are so different that it is rare to have an allergy to them. On AIP, coconut is safe! :) I hope that helps.

Yes, he’s wrong. Coconut is a drupe, and does not have the gut-damaging effects of nuts. I use coconut all the time, and coconut milk. You just have to be careful to get coconut without added fillers/thickeners.

I have my own cobbler recipe, however, I will give this one a try and reply back. Always love trying something new to find the best tasting recipes. I will omit the honey and use my usual 100% stevia instead but just FYI to others, if you would rather use blueberries, which is what I always use, it is delicious!

I have recently been trying to be GF using different flours like brown rice, flax, and coconut…everything is dry and horrible, it doesn’t rise right, I have wasted more baked goods in the last 2 weeks…I am about to give up…there doesn’t seem to be enough liquid in this recipe to overcome the dryness of the coconut flour. I want to try this but dont want to continue to waste so much. HELP!

Don’t give up! If it makes you feel better, the first time I tried AIP, I quit after two weeks because of frustration, and returned to standard paleo. My body did not like that, however, so I tried AIP again and that’s when I started creating recipes – and ultimately, my blog. I promise there are great recipes out there! My advice: use tried and tested recipes with great comments and reviews. Read the reviews too. Sometime they have 80 comments, but they’re all negative or just saying “I want to try this!” Make sure the comments are people who HAVE tried it, and it worked! As far as dryness in this recipe, the blackberries let off a lot of liquid when cooked – it is not dry by any means. I serve this recipe with confidence to non-paleo friends. I hope you like it!

I think changing your expectation of what gluten-free and paleo are supposed to be like. You’re not going to get anything like regular white or even wheat bread–ever, no matter what the recipe. I highly recommend going completely grain-free for 30 days. No baked goods at all. Then when you’re desperate for that delicious taste of a rare baked treat, come back here and make this. It truly is delicious, moist, and a wonderful treat. I made it with blueberries and then just as the recipe called for. Don’t give up trying, but I think going without will change your palate.

Maybe you can’t delete comments here…..I left a comment on your blog and you seem to have deleted it. It really hurt my feelings and I think it’s very rude. For some of us, the internet is the only support we get.

Thank you soo much for this recipe. I made it today with blueberries for my girlfriend and I who ate our way through the day. This was one of the things we chose to make and it was delicious!! So easy and so good. We will definitely make this again and enjoy sharing with our friends. Thank you again :)

Made it tonight with peaches and blueberries. It was a little sweet so I will cut back on the honey next time but wow it was yummy!

I just made this tonight with blueberries, and it is fantastic! I took a 16oz package of frozen blueberries and soaked them in warm water to thaw while I made the cobbler batter. Drained the blueberries and made the rest of the recipe exactly as written, and it is delicious. Wonderful treat.

My son (6 yo recently gfree) said it was the funniest thing he’s ever had;) Thank you…going to hav to try this with other fresh fruits!!!!

Someone pls help quick. I am almost through making this but the batter part is very dry and I used the right amounts. Is that how it is supposed to be or is it supposed to be more runny like a regular batter?

I am doing a low FODMAP trial (ugh) and had to avoid using honey. I substituted Coconut Sugar instead of the honey, and while the batter seemed very dry and crumbly, the final product turned out great. The batter stayed in little granola-like pieces but wasn’t hard, and it tasted great. I also substituted blueberries for blackberries.

Very pleasantly surprised and my boyfriend, who can eat anything, really liked it too. Not to sweet but just right. Thanks very much Paleo Mom and Tamar!

Hello, I made this yesterday. It’s very quick and easy. I doubled the recipe because I added raspberries. I didn’t have any blackberries so I used blueberries. So good!

I made 1/4 of this recipe in a small ramekin (“cobbler for one”). I used blackberries and blueberries. It was delicious! I put photos of it on my blog. I topped it with a bit of coconut cream. Thank you for sharing this!

Just made this and doubled it for a 9×13 pan. It’s amazing! I used half blueberries (fresh) and half cherries (frozen and thawed). WOW. Thanks for sharing!

I used frozen blackberries, and all coconut flour as I didn’t have arrowroot. batter was crumbly, but the berries let out moisture as it cooks. Tasted amazing fresh out of the oven, but I left it on the counter over night and it tasted very off the next day. Do you recommend storing in refrigerator after cooling? I was hoping to make this last a few days.

I made this dough last night to top a ground beef and lamb kidney pot pie (instead of a fruit cobbler). I didn’t want it too sweet so I added 1.5 T of maple syrup instead of 1/4 cup honey. It was very dry so I added coconut milk until I felt like it was spreadable. I flattened the dough between two layers of wax paper, peeled off the top, then flipped it over onto my meat/veggie filling in a cast-iron pan. It was tricky to get it to slide of the wax paper but I was able to more or less evenly cover my pie. It was very tasty and a nice change of pace from the sweet potato topping I usually put on this pie. My 2 year old was very excited to have “bread” on her dinner plate!

I don’t know what happened to my attempt, but wonder if 3/4 tsp baking soda is really correct. Even after mixing, baking, and sitting on the counter for an hour, it was very fizzy when we ate it. In each bite the baking soda seemed to reactivate when mixed with the center of the berries and we’d get a fizzle in our mouths. I noticed the juices in the pan were a bit foamy after we scooped some out to serve, as if the reaction was just happening there as well. Anyone else have this happen? Otherwise it was delicious, so I’d love to try it again.

I wonder if the problem was actually a lack of (or not enough) lemon juice, as opposed to too much baking soda? The lemon juice should start reacting with the baking soda as soon as it’s added. (I’m guessing it is included in order to give the dough a lift during the baking process.) So if it was reacting with the fruit after baking, is it possible you forgot the lemon juice or didn’t add the full amount?

Liz, I added the lemon juice and it reacted in the bowl before stirring, at least in part. Maybe I should have mixed the baking soda and lemon in another bowl first, so it could fully react?


I wouldn’t do that because you wouldn’t be getting the fizz to happen in your dough, which you want. I would say try again and see if you get better results because I’ve made it twice so far and both times have been good.

Hi! I am really looking forward to trying this for Thanksgiving! I don’t have arrowroot flour. Can I substitute almond flour or double up on the coconut flour? Or, does the arrowroot flour have a certain quality that makes it more desirable in a recipe? I don’t have a grasp as to how each of the flours work. I appreciate any advice!

Just made this for family who isn’t following AIP and everyone loved it! I made it with blueberries. I was hoping to have leftovers for the week but there was only a small amount left (probably for the best). I absolutely love blueberry pie and this was a fabulous substitution for my favorite treat!

This is the best treat I have had since starting AIP. I made it without the honey the second time and liked it a lot better. since I don’t eat anything sweet the honey was way too much for me.
Love this with blueberries too.

This was delicious. I craved ice cream with it though & all varieties I’ve come across are not an option for me. : ( Any idea of something that is dairy-, egg-, nut- (coconut is OK), carageenan-free that might go well with the cobbler instead of any sort of ice cream?

This recipe did not work for me. There was such a scanty amount of batter, it did not come close to covering the fruit. So, I made a second batch of batter and spread it on. 300 seems too low to bake it at- I increased the temp to 325 then 350 to get the fruit bubbling and the topping nice and brown. It looked good, but tasted terrible- way too salty and a bad flavor which I can only attribute that to the large amount of baking soda relative to flour. I hope some of the other recipes work out better.

There must be a mistake in the recipe. That is an awful lot of baking soda. Made it last night with only 1/2 tsp baking soda instead of 3/4 tsp and you still could taste it. The baking soda was very overpowering. It looked very pretty but tasted terrible. Very disappointing!

I haven’t, but strawberries are much wetter, so my guess is that it could come out a little soggy. You could try half strawberries/half another berry, or slice your strawberries and sprinkle with a little bit of any sugar you tolerate or are allowed to get them to release some of their juice first (then drain off and use for something else tasty :) ). Or it’s possible that cooking them briefly would get them to release the liquid without a sugar.

A really quick dessert to whip up! I prepared it just before serving dinner, and it was ready by the time the family was done with the main course. Some changes made based on what I had in the kitchen: I used about 16 oz frozen organic blackberries, so the bottom had a nice thin layer of syrupy blackberry juice after baking. Used 1/4 cup maple syrup instead of honey and apple cider vinegar instead of lemon juice. My oven’s top element isn’t very hot during baking, so I baked the cobbler at 340F instead of 300F for 30 minutes, then turned on the broiler and broiled it for 5 minutes on HI. It was delicious and well received by everyone. Will try a combination of blueberries + blackberries and doubling the batter ingredients the next time as it was tricky to spread the small amount of batter evenly over the berries.

I have made this five times, as I really wanted it to work. I’ve found it works best with apples, pears or peaches, instead of berries. Also, this recipe calls for way, way too much baking soda. Twice it was inedible, it was so bitter. That’s a pretty expensive mistake. From now on, I’m leaving out the baking soda. That makes more of a pie crust than a crumble, but still tastes good. I also have found I have to double the topping to fruit ratio. This recipe doesn’t make enough topping. Finally, it’s easiest to mix with the muffin method- all dry ingredients first, then mix wet ingredients in a separate bowl. Finally, slowly add them together. I also sprinkled ginger and cinnamon on the fruit. Thanks for a starting point recipe, but perhaps you might want to revisit it and tweak it, so others don’t have to conduct expensive experiments as I have.

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