Blueberry Cobbler

Blueberry Cobbler
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Filling
  1. 2.5 cups of blueberries
  2. 2 tbsp. maple syrup
  3. 4 tsp. arrowroot powder
  4. 2 tsp. pure vanilla extract
  5. ½ tsp. ground cinnamon
Topping
  1. ¼ cup unsweetened almond milk
  2. 1 tsp. fresh lemon juice
  3. 2 ½ cups coconut flour
  4. 1 ½ tsp. baking powder
  5. 1 tsp. cinnamon
  6. ¾ tsp. baking soda
  7. ¾ cup coconut sugar
  8. ¼ tsp. sea salt
  9. ¼ cup extra-virgin coconut oil, melted
  10. 1 tbsp. pure maple syrup
For the filling
  1. Preheat oven to 350 degrees F
  2. Add the blueberries, maple syrup, arrowroot, vanilla, and cinnamon to a large bowl, and mix thoroughly to combine
  3. Transfer the fruit mixture to an 8-by-11 inch baking dish, and spread out in an even layer
For the topping
  1. Combine the almond milk and lemon juice in a small bowl, set aside for 5 minutes to curdle
  2. Sift the coconut flour, baking powder, cinnamon, and baking soda into a medium bowl; add the coconut sugar and salt, and whisk to combine
  3. Drizzle the coconut oil into the flour mixture, and use your hands to work the oil in until all the flour is moistened
  4. Add the almond milk/lemon mixture and the maple syrup, stir until just incorporated
  5. Crumble the topping over the filling, and bake until the fruit is bubbling and the topping is browning around the edges, 20 to 25 minutes
  6. Remove the cobbler from the oven, and set aside for 10 minutes before serving
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