Savory Winter Cobbler (AIP/Paleo)

Savory Winter Cobbler (AIP/Paleo)

People often complain about winter vegetables, or ask about the best ways to enjoy them, but for me, they are some of my favorites. After years of dealing with UC flares I developed a preference for cooked vegetables over raw which has led me to naturally gravitate towards things like squash that are enjoyed cooked vs some of those salad greens and summer veggies. This dish is perfect if you are still needing to eat a lot of cooked veggies or if that is just what you prefer, plus it so yummy and comforting on a cold winter day.

It also reheats really well so it makes a great dish to use for leftovers. Personally, I ate it for lunch a few days after I initially made it and it was delicious each time.

I hope that you enjoy it and that it brings a little warmth to these midwinter days.

Savory Winter Cobbler (AIP/Paleo)


Savory Winter Cobbler (AIP/Paleo)


For the Vegetables:

3 TBS Arrowroot Powder

1 ½ Cups of Bone Broth

2 TBS Olive Oil

1 Large Onion, roughly chopped

1 Clove of Minced Garlic

2 Stalks of Celery

2 Medium Carrots, peeled and sliced

2 Cups of Butternut Squash, peeled and cubed

2 Cups of Cauliflower Florets

12 oz Sliced Mushrooms

3 TBS Balsamic Vinegar

1 tsp Salt

1 tsp Dried Thyme

6 Pieces of Bacon, cooked and crumbled

For the Topping:

1 Cup tapioca flour

½ Cup coconut flour

¼ tsp Baking Soda

½ tsp Cream of Tartar

½ tsp Salt

3 TBS Coconut Oil, melted.

½ Cup of Hot Water

½ tsp Garlic Powder

½ tsp Dried Rosemary


  1. Preheat oven to 350 degrees
  2. In a small to medium sized bowl, whisk together your bone broth and 3 TBS of arrowroot. Set aside.
  3. Heat the olive oil in a large cast iron skillet, or dutch oven, over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and cook, stirring constantly for 1 minute or until fragrant. Add the celery, carrots, butternut squash and cauliflower. Cook for 5 minutes stirring frequently. Add the mushrooms and bacon and stir to combine.
  4. Whisk the arrowroot/bone broth mixture again and add to the skillet. Stir in your thyme.
  5. Cover the skillet and carefully transfer to the oven. Bake for 30 minutes.
  6. While the vegetables are in the oven, prepare the biscuit topping.
  7. For the topping:
  8. In a large bowl, combine all of your topping ingredients and stir well. Use a cookie dough scoop or a large spoon and pack your topping into balls, the dough will seem a little bit dry but it should still press together into a ball.
  9. When your vegetables are done cooking, add the balls to the top of the vegetables. Press them down slightly, as you can see from my pictures, if you don’t, they will stay in balls and not spread out… oops.
  10. Bake, uncovered for about 30 more minutes, or until the topping is golden brown.
  11. Serve and enjoy.


Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

One Comment

  • It’s in the oven I can hardly wait. Your recipe directions did not include when to add the balsamic vinegar. I just added it toward the end before I put it in the oven.

Comments are closed.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.


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