Ingredients
Scale
- 2 pounds blueberries (about 6 cups or 3 pints), fresh or frozen
- ¼ cup maple syrup or honey
- 2 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice
- ¼ teaspoon ground cinnamon
- 2 ½ cups (225 grams) blanched almond flour
- 1 tablespoon baking powder
- ¼ teaspoon fine salt
- 3 tablespoons granulated sugar
- zest from 1 large lemon (around 1 tablespoon)
- 5 tablespoons unsalted butter, just melted
- 2 tablespoons plain whole-milk greek yogurt
- 1 large egg
- optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
- vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 375°F.
- Rinse and drain the blueberries, removing any stems. In a 9-inch square baking dish, combine the blueberries, maple syrup, starch, lemon juice, and cinnamon. Stir until smooth and bake for 25 minutes, or until bubbling.
- For the topping, combine almond flour, baking powder, and salt in a mixing bowl. Whisk to combine and set aside.
- In a separate bowl, mix sugar and lemon zest, rubbing the zest into the sugar. Combine this with the dry ingredients and whisk together.
- In the smaller bowl, whisk together melted butter, yogurt, and egg. Add this wet mixture to the dry ingredients and stir until a dough forms.
- Dollop spoonfuls of the topping over the hot filling, spreading it as evenly as possible and sprinkle sugar on top.
- Bake for 16-20 minutes, or until the topping is golden and the filling is bubbling. Let cool for 5-10 minutes before serving, optionally with ice cream.
Notes
This cobbler is best served fresh but can be stored in the refrigerator for up to 5 days.
The almond topping can be varied by adding other spices or nuts for additional flavor.
Consider topping with vanilla ice cream for a delightful contrast to the warm cobbler.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg