Grain-Free and Vegan Tahini Blueberry Cobbler with a crunchy grain-free tahini cobbler topping and a naturally sweetened blueberry filling. Healthier than regular cobbler but just as tasty! 

Grain-Free Vegan Tahini Blueberry Cobbler

Happy Monday friends! I’m extra excited about this recipe because we’re making a dish involving two of my favorite things: blueberries and tahini. Oh, and cobbler, and I am obsessed with any cobbler/crisp situation. Back when I first went grain-free I would make blueberry crisps as my go-to dessert with a honey and almond topping, but I had never tried a cobbler. Since it’s my birthday week (I’m cringing as I type this…I hate birthday week people) I wanted to make a dessert recipe to share that was easy and lighter on the sugar. I bought a surplus of blueberries and i always have plenty of tahini on hand so this Grain-Free Tahini Blueberry Cobbler was the clear answer!

Cobbler vs Crisp: what is the difference?

I only recently learned that there is actually a difference between a cobbler and a crisp. A cobbler has more of a biscuit-like topping, vs a crisp which has a lighter streusel. I’m totally here for both and love making a good crisp, but was excited to try my hand at a grain-free cobbler recipe. I don’t think I can pick my favorite now!

Why put tahini in your blueberry cobbler?

Where do I begin? You’ve probably heard me go on and on about my love of tahini before because I basically put it in everything, but it’s truly my favorite ingredient–and it’s paleo-friendly! It’s perfect with pretty much every recipe, from coffee or granola to chocolate chip cookies. I really fell in love with it over the past year when I had stopped eating nuts for a while and I’ve found it’s really one of the most versatile ingredients there is.  When you put it in a cobbler topping an extra magical experience happens: buttery, nutty, and crisp on the edges, perfectly contrasting with the blueberries in the bottom layer. I’m literally drooling just thinking about this cobbler.

Fresh or frozen blueberries: what’s better?

I’ll be honest with you… fresh blueberries are always going to reign supreme, although I will say that our fresh berries out here in AZ are not always the best. I still prefer using fresh blueberries whenever possible so I usually cook this cobbler while blueberries are in season. While you can achieve a similar result with frozen berries, I feel like there’s always a better blueberry taste when you use fresh fruit. That said, if you need to use frozen berries that’s totally ok, you’ll still achieve an amazing cobbler!

Ingredients for Grain-Free Tahini Blueberry Cobbler:

I try to keep my paleo recipes as easy as possible with as few ingredients as possible, so I used paleo pantry staples that you’ll find in most of my other recipes here. Only the good stuff, none of the junk, and no crazy complicated flour blends. Here’s what you need:

• Cassava flour–this is key to a gluten-like biscuit topping (without the gluten of course.) You can grab my favorite cassava flour here on amazon.
• Tapioca Starch– This adds a flakey texture to the paleo cobbler topping
• Coconut sugar – my favorite low-inflammatory sweetener. You can sub regular sugar if desired.
• Baking soda – for that fluff factor and a bit of lightness in the cobbler
• Coconut oil – make sure this is room temperature, not too cold or melted.
• Full fat coconut milk, or another non-dairy milk to add moisture
• Tahini – the star of the show aside from the blueberries! Tahini adds a delicious nutty flavor and healthy fats. Use a good quality tahini that isn’t dry.
• Blueberries: wouldn’t be blueberry cobbler without them! See notes above for fresh vs frozen blueberries.

How to make the best paleo and vegan blueberry cobbler:

• Use fresh blueberries if possible!
• Use cold coconut oil and cut it into the flour with a fork or pastry cutter instead of pouring in melted oil.
• Serve with coconut whipped cream or ice cream
• form biscuit-like shapes with the cobbler crust instead of just crumbling it over the top of the blueberries.

Other Paleo Blueberry Recipes:

• Paleo Blueberry Muffins
• Paleo Blueberry Granola Crumb Cake
• Blueberry Crisp Bars
• Blueberry Scones

Without further ado, it’s time to make a delicious paleo tahini blueberry cobbler! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Paleo Tahini Blueberry Cobbler

Grain-Free and Vegan Tahini Blueberry Cobbler with a crunchy grain-free tahini cobbler topping and a naturally sweetened blueberry filling. Healthier than regular cobbler but just as tasty! 

COURSE Dessert

Cuisine American

PREP TIME 10 minutes

COOK TIME 35 minutes

TOTAL TIME 45 minutes

SERVINGS 6

INGREDIENTS

For Blueberries:

• 5 cups fresh blueberries
• 1 tbsp tapioca starch
• 1 tbsp lemon juice

For Tahini Cobbler:

• 1 1/4 cups + 2 tbsp cassava flour
• 1/4 cup tapioca starch
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup + 2 tbsp cup coconut oil
• 1/4 cup tahini
• 1/3 cup coconut sugar
• 1/3 cup coconut milk

INSTRUCTIONS

1. Preheat the oven to 350F and grease a 9 inch baking dish
2. Mix blueberries with lemon juice and tapioca starch and place in the prepared dish.
3. Whisk the cassava flour, tapioca starch baking soda, and salt.
4. Add in the coconut oil and cut into the flour mixture. Stir in the tahini, coconut sugar, and coconut milk and stir until a thick dough forms.
5. Form about 6-7 biscuit-shaped balls and place them on top of the blueberries to form a crust layer.
6. Place the the dish into the oven and bake for 30-35 minutes
7. Remove from the oven and allow to sit for 15-20 minutes to thicken. Serve warm with coconut ice cream!