Gluten-Free Blueberry Cobbler Recipe from Molly Kimball

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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.

Recipe Calories
Calories 170 calories
Recipe Fat
Fat 13.5 grams fat
Recipe Prep Time
Prep Time 5 minutes
Recipe Cook Time
Cook Time 25 minutes
Recipe Yield
Yield 8-10

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

  1. Preheat oven to 375 degrees.
  2. 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).
  3. 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.
  4. 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.