Blueberry Cobbler (Gluten-free, Dairy-Free, Grain-Free, Vegan)

Admit it.  Blueberries are ah-mazing.  These little sweeties are jam packed filled with nutrition, fiber, and yet manage to bring dessert quality flavor with very few calories. 

From traditional blueberry pies to frozen blueberry sorbet, these luscious little loves are the perfect summer treat.

This blueberry cobbler is a healthy twist on a classic dish.  Perfect for your summer celebration, I hope you find many reasons to enjoy this delightful dessert this beautiful season. 

 

Blueberry Cobbler

Filling:

1 lb Fresh Blueberries (defrosted if frozen)

2 Tbs Arrowroot Powder

¼ c Agave Nectar

Topping:

1 c Blanched Almond Flour

½ Tbs Cinnamon

1 Tbs  Agave Nectar

1-2 Tbs Coconut Oil

Pre-heat oven to 350f.  Mix together blueberries, arrowroot powder and agave nectar.  Spread evenly into medium casserole dish.  Prepare topping by mixing together almond flour, cinnamon, agave nectar and 1 tbs coconut oil.  Topping should come together in a nice crumb, if more moisture is needed, add remaining tbs coconut oil.  Sprinkle topping over blueberry mix and bake at 350 for 35-45 minutes, until topping is golden brown and crisp.

Serves 4-6

Now that you have your summer dessert ready to enjoy, go visit Shea for a beautiful dinner dish that will thrill your entire household. 

Do not forget to visit the ICM page to link up your favorite blueberry dessert, today!

xo,

SunnyB

This recipe is also listed on: Ingredient Challenge Monday

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Comments

  1. This blueberry cobbler looks amazing! And I love that you included almond flour in the topping!

    • :) Thank you, Tiffany! Truly a healthy spin to this classic dessert. So easy, too.

      Please let me know if you make it.

      I miss our chats. xo

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