Description
This almond flour blueberry cobbler is the perfect summer dessert, with juicy blueberries baked into a naturally sweet, jammy filling, and a tender golden brown almond flour topping. If you’re looking for a healthier blueberry cobbler that still tastes like a classic comfort dessert, this recipe delivers all the cozy flavors and textures, without the gluten or dairy.
Ingredients
- 4 cups fresh blueberries
- 3 tablespoons maple syrup
- 1 tablespoon cornstarch
- Zest of 1 lemon
- 2 tablespoons lemon juice (1/2 a medium lemon)
- 2 cups blanched almond flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup cold dairy-free butter, grated
- 1 egg
Instructions
- Preheat & Grease: Preheat the oven to 350F (175C) and grease an oven-safe 9”x13” baking dish with nonstick cooking spray.
- Combine Filling Ingredients: Combine the blueberries, cornstarch, maple syrup, lemon zest and lemon juice in the baking dish. Stir gently until the blueberries are evenly coated.
- Bake Blueberry Filling: Bake the blueberry filling for 20 minutes.
- Combine Almond Flour, Sugar, Salt & Baking Powder: While the blueberry filling is baking, combine the almond flour, sugar, salt, and baking powder in a large mixing bowl.
- Add Grated Butter: Then, add the cold grated dairy-free butter and work it into the dry ingredients using your fingertips or a fork until the mixture resembles coarse crumbs.
- Add Egg: Add the beaten egg and gently mix until the mixture comes together. Do not over-mix.
- Gently Stir Baked Blueberry Filling: Remove the blueberries from the oven and give them a gentle stir.
- Spoon Cobbler Topping Dough: Spoon the topping over the blueberry filling in rustic mounds, leaving some gaps for fruit to bubble through.
- Bake Until Topping is Golden: Return to the oven and bake for an additional 25 minutes, or until the topping is golden brown.
- Cool Before Serving: Remove from the oven and let cool for a few minutes before serving.
- Garnish & Serve: Serve the cobbler warm with a scoop of vanilla ice cream or topped with toasted sliced almonds for extra crunch.
Notes
Blueberries: I used fresh blueberries, but you may also use frozen blueberries if you prefer.
Maple Syrup: I used maple syrup for sweetening, but you can also use honey or agave nectar. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit sweetener (a maple syrup substitute that is low glycemic index).
Cornstarch: As blueberries will release their juice when baking, corn starch acts as a thickener to create a jammy filling as opposed to a watery one. If you are allergic to corn, you can also use tapioca starch (tapioca flour) or arrowroot starch (arrowroot flour) in equal quantities instead.
Lemon Zest & Juice: For the best flavor, make sure to use freshly grated lemon zest and freshly squeezed lemon juice.
Almond Flour: For the best tender texture, I recommend using blanched almond flour (blanched almonds without their skins that are processed into a fine flour) as opposed to almond meal (processed whole almonds with the almond skins on).
Sugar: I used white sugar, but light brown sugar, dark brown sugar, or coconut sugar will also work. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
Baking Powder: Baking powder is the only leavening agent to help the topping dough rise, so definitely make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
Egg: The egg helps to bind the ingredients together, so make sure to add it in.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
