Description
When you have a bounty of blueberries, you have to bake this Gluten-Free Blueberry Cobbler! It’s made with wholesome ingredients like almond flour and sweetened with maple syrup. This gluten-free and vegan cobbler recipe is ready to serve in less than an hour.
Ingredients
- 4 cups fresh blueberries, you can sub with blackberries or do a combination of both
- 3 tablespoons maple syrup
- 2 teaspoons tapioca flour
- 1 teaspoon cinnamon
For the cobbler topping
- ½ cup almond flour
- ⅓ cup tapioca flour
- 1½ teaspoons baking powder
- 3 tablespoons unsweetened non-dairy milk, I used almond
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350°F. Prepare a small baking dish (I used an 8″ cast iron pan) by greasing with coconut oil.
- In a bowl, combine the berries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the pan.
- In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and maple syrup. Mix until smooth. Let stand for one minute to thicken, and then dollop over the berry mixture.
- Bake for 35 to 40 minutes, or until bubbling and slightly thickened. It will thicken more as it cools. Serve warm with ice cream or whipped cream!
Equipment
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Notes
How to store leftovers: if you baked in a cast iron skillet, remove the cobbler and transfer to an airtight container for storage. If you baked in a glass dish, it’s fine to simply cover with foil at store in the refrigerator for a few days.
To make individual cobblers: split the filling into 3 to 4 ramekins and dollop the batter over each one. Bake for 25 to 30 minutes. Everyone gets their own cobbler! This is also good if you’d like to eat one now, and save the rest in the fridge or freezer for later.
