Blissful Blueberry Cobbler
Ingredients:
For the cobbler biscuit dough:
-
1 cup (112 g) almond flour
-
1 cup (121 g) gluten-free oat flour (or 1 cup [80 g] gluten-free oats, blended)
-
3 Tbsp coconut sugar
-
1 1/2 tsp baking powder
-
1/2 tsp salt
-
1/2 cup (120 ml) unsweetened fortified nondairy milk of choice (almond, hemp, rice, etc.)
-
1/3 cup (73 g) coconut oil, melted
-
1 tsp vanilla extract
For the blueberry filling:Ingredient
-
5 cups (775 g) frozen blueberries
-
1/4 cup (60 ml) maple syrup
-
1 Tbsp arrowroot powder, or 2 Tbsp ground flaxseeds
-
4 tsp lemon juice (about 1 fresh lemon)
-
1 tsp lemon zest
-
1/4 tsp salt
Instructions:
-
Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 375°F (190°C). Have ready an ungreased 8-inch (20-cm) square baking dish.
- To make biscuit dough: In a large bowl, whisk together almond flour, oat flour, coconut sugar, baking powder and salt. Add nondairy milk, coconut oil and vanilla. Stir until a sticky dough forms.
- To make blueberry filling: In the baking dish, place blueberries. Add maple syrup, arrowroot powder, lemon juice, lemon zest and salt. Stir until combined.
- Drop the cobbler dough in rounded spoonfuls over the blueberry mixture until most of the fruit is covered. Bake for 35–40 minutes, or until topping is golden brown and blueberry mixture is thick and bubbling.
- Let cool for at least 20 minutes before serving. Filling will further thicken upon completely cooling.
Notes:
Storage tip: Cobbler will keep in the refrigerator, tightly covered, for up to 5 days. Leftover servings of cobbler can be stored in the freezer for up to 2 months.
Make it nut-free: Use coconut flour in place of almond flour.
Nutrition Information Per Serving:
459 calories, 24.2 g total fat, 11 g saturated fat, 3.5 g polyunsaturated fat,7.4 g monounsaturated fat, 0 mg cholesterol, 436 mg sodium, 353 mg potassium, 57.6 g total carbohydrates, 9.3 g fiber, 31.6 g sugar, 7.5 g protein, 15% calcium, 12% iron
