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Gluten-Free Mango Berry Cobbler

This year, my sister learned that she was gluten intolerant. And, in an Italian household filled with pasta, bread, cheese and pastries, this is basically like signing your life away.

In her pursuit to get a handle on many symptoms - like migraines, skin problems, mood swings and more - she was forced to completely give up many of her favourite foods (for good!). However, after a few dedicated months, we witnessed all of her symptoms slowly go away.

She was healthier, happier and feeling much better overall.

And, although I know she misses having pasta, bread and most desserts, I also know she wouldn’t trade this journey for the world.

That's why, whenever I can, I’ve been trying to find ways to turn her favourite foods into their equally-as-delicious, gluten-free counterparts. That way, we can all enjoy the foods she loves together again!

And that’s how this Mango Berry Cobbler was born.

Truthfully, I can’t get enough of fruit cobblers! They’re simple, way too easy to whip up in a pinch, and the perfect treat to enjoy throughout the summertime.

Whether you’re gluten-free or not, this recipe has quickly become a family favourite in our household. I swear, with a dish THIS good, we don’t even miss the gluten at all.

Recipe + directions available below!



  • 2 cups mango (fresh or frozen)

  • 2 cups berries (fresh or frozen)

  • 1 tbsp lemon juice

  • 2 tbsp fine almond flour

  • 2 tbsp maple syrup

  • 2 tsp vanilla extract


  • 1 cup fine almond flour

  • ½ cup rolled oats

  • 1 tsp cinnamon

  • ¼ cup maple syrup

  • ½ tsp sea salt

  • ¼ cup cold butter


  1. Preheat your oven to 350°F.

  2. In a large bowl, mix together the mangos and berries with the rest of your filling ingredients until everything is evenly coated. Transfer to a round baking dish or 8×8 square cake pan.

  3. In a separate bowl, mix the topping ingredients together until everything is well mixed and butter is evenly incorporated. Then, spread the topping evenly across the fruit filling.

  4. Bake for 30-35 minutes, or until the top is golden brown and fruit is bubbly.

  5. Serve warm on its own or with a scoop of vanilla ice cream!


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