Description
This Healthy Blueberry Cobbler (Gluten Free) is a delightful blend of fresh blueberries and almond flour, creating an irresistible dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 7 cups blueberries
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 1/2 tablespoons arrowroot flour
- 1/4 cup maple sugar
- 1 1/2 cups blanched almond flour
- 1/2 cup arrowroot flour
- 1 1/2 teaspoons aluminum free baking powder
- 1/4 teaspoon fine grain sea salt
- 1/4 cup organic coconut sugar
- 1/4 cup + 2 tablespoons organic coconut oil
- 1/3 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat your oven to 375° F and lightly grease a 9 x 13" baking dish with coconut oil.
- In a large bowl, mix the blueberries, lemon juice, arrowroot flour, and sweetener until the blueberries are well coated. Transfer this mixture to the prepared baking dish.
- In another bowl, combine the almond flour, extra arrowroot flour, baking powder, salt, and sugar. Cut in the solid coconut oil until the mixture is crumbly. Stir in the almond milk and extracts until a dough forms.
- Scoop the dough into 1/4 cup portions, flatten, and place them on top of the blueberry layer. Bake for about 35 minutes, or until the blueberries are bubbly and the topping is golden brown.
- Let cool for at least 15 minutes. Serve warm or at room temperature, optionally topped with coconut vanilla ice cream.
Notes
For a sweeter cobbler, increase the amount of maple sugar or coconut sugar to taste.
You can use frozen blueberries if fresh ones are not available; just ensure they are thawed beforehand.
Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 14g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg