Fruit Vegan Cobbler

The perfect dessert for any southern barbecue, you’ll never miss the sugar, wheat or dairy with this delicious dish!

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.


  • 12 ounces Frozen Red Raspberries
  • 12 ounces Frozen Blackberries
  • 12 ounces Frozen Cherries
  • 10 ounces Frozen Blueberries
  • 2-20 ounces Cans of Crushed Pineapple in its own juice
  • 4 cups Almond Flour
  • 1 cup Unsweetened Coconut Flakes
  • 2 Tablespoons Cinnamon
  • 2 teaspoons Sea Salt
  • 1 teaspoon Cardamom
  • 1 teaspoon Nutmeg
  • 1 cup Butter-Flavored Palm Shortening or Coconut Oil
  • 1 cup Pecan Pieces


Preheat oven to 375. In large 11×15 cake pan, layer raspberries, blackberries, cherries, blueberries and pineapple, spreading evenly throughout pan. Set aside.
In large mixing bowl, blend together almond flour, coconut flakes, cinnamon, sea salt, cardamom and nutmeg. Using pastry knife, cut in palm shortening until small even crumbles have formed.
Sprinkle crumb topping over layered fruit. Sprinkle pecan pieces on top of crumble and bake for 50-65 minutes or until topping is golden brown and lightly crisp.
Remove from oven, serve as-is or top with your favorite dairy-free ice cream.
Serves 10-12

This recipe was submitted to BeBetsy by SunnyB of And Love It Too.

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One Response to Fruit Vegan Cobbler

  1. Aubrie says:

    This sounds really good. I will definitely have to give it a try.

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