Gluten-Free Blueberry Cobbler Recipe
This gluten-free, no-sugar-added blueberry cobbler is incredibly easy and versatile. It is adapted from Mellissa Sevigny's recipe on her I Breathe I'm Hungry blog.
Mix and match any type of berries, or use peaches or baked apples for a pretty, flavorful cobbler in no time. Make it vegan by using coconut oil in place of butter.
Ingredients
- Filling
- 3 cups fresh or frozen blueberries
- 1/4 teaspoon xanthan gum
- 2 tablespoons zero-calorie sweetener
- 1 teaspoon lemon juice
- Topping
- 1/4 cup butter or coconut oil
- 1-1/3 cups almond flour
- 2 tablespoons zero-calorie sweetener
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, combine blueberries, xanthan gum, sweetener and lemon juice. Mix well until blueberries are coated. Add the blueberry mixture to a 9-inch-by-9-inch pan (or small ramekins).
- Melt the butter or coconut in the microwave in a large measuring cup or microwave-safe bowl. Stir in almond flour, sweetener and lemon zest. Stir, then mix with hands to form a crumbly dough.
- Crumble the dough in pea-sized clumps to cover the blueberries. Bake for 22 minutes for the casserole dish, or 16-18 minutes for ramekins, until the crust is golden brown and the blueberries are bubbling. Serve hot or cold.
Comments about the blog?
