SUMMER BERRIES rank high on our list of fave things about the season — right along side beach days, barbecues and ice-cold glasses of rosé. This clean cobbler recipe packed with seasonal berries and without a trace of grain comes to us from Laurel Gallucci of Sweet Laurel Bakery.

It’s so simple to make you’ll only need the instructions once, but so good we guarantee you’ll be playing with variations all summer. A crumbly hazelnut crust makes this simple dessert (or coconut yogurt covered breakfast?) completely irresistible.

Grain-Free Dairy-free Summer Berry Cobbler
Serves 6


For the filling:
5-6 cups of berries
juice of 1 lemon

For the topping:
2 cups almond or hazelnut flour
1/4 cup maple syrup
1/4 cup coconut oil
1 tsp vanilla extract
1/2 tsp cinnamon
pinch Himalayan pink salt


For the filling:

Place berries in a 8”-x-8” casserole dish. Squeeze lemon juice over berries. Set aside while you prepare topping.

For the topping:

Preheat oven to 350 F.

Place all topping ingredients in a bowl and stir until soft dough forms. Press dough onto berry filling.

Cover the casserole with aluminum foil and bake for about 30 minutes. Remove the foil and bake another 10 minutes.

Serve with coconut whipped cream or ice cream. Enjoy!

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