Strawberry Apricot Cobbler

When you're tree is overflowing with apricots and the strawberry stand calls your name every day when you drive by, what do you do? Make a cobbler of course. And I also plan to make some dairy free vanilla ice cream in my new ice cream maker to go with it. This cobbler is super easy to make and even your non paleo friends will love it!

Strawberry Apricot Cobbler
Prep 10 min
Cooking 45 min
Serves 6-8


Fruit filling:

  • 1 pound apricots, pitted and quartered
  • 1/2 pound strawberries, halved
  • 1/2 cup coconut sugar
  • 1 tbsp potato starch
  • pinch of salt

Cobbler topping:

  • 1 cup almond flour
  • 1/4 cup coconut sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup full fat coconut milk
  • 4 tbsp ghee, melted
  • 1/2 tsp vanilla extract


  • 1/2 cup walnuts, chopped
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon 


  1. Preheat oven to 400F
  2. Prepare the fruit filling: mix together the apricots, strawberries, coconut sugar, potato starch and a pinch of salt and pour into a deep skillet or pie pan
  3. Bake for 25 minutes (on top of a cookie sheet incase the fruit boils over)
  4. Prepare the topping: mix together the almond flour, coconut sugar, baking powder, baking soda, salt, coconut milk, ghee and vanilla extra until a dough forms
  5. Remove the fruit from the oven and top with mounds of the cobbler topping
  6. Sprinkle with chopped walnuts, coconut sugar and cinnamon
  7. Bake for 20 minutes
  8. Remove and let cool