We did a lot of blueberry picking this summer at a local organic blueberry farm that was amazing... we really enjoyed wandering the rows of various types and sampling the different flavors. One of the recipes I decided to make with them is a simple and easy blueberry cobbler.
I borrowed the filling recipe from my GF Blueberry Pie recipe that I love and miss since going grain and egg free: GF Blueberry Pie. I think it's the perfect combination of tart and sweet and so delicious!
This is also one of my entries for this month's "Go ahead honey, it's gluten free" - "something fruity" that I'm hosting here! Check out my post here if you missed the announcement.
(Paleo, Grain Free, Dairy Free, Nut Free, Egg Free, Soy Free, Refined Sugar Free)
2 Tbsp Chia flour/meal
1/2 cup Coconut Flour
1/4 cup Arrowroot Flour
4 Tbsp Coconut Oil
2 tsp Maple Sugar
1/2 tsp Vanilla
1/8 tsp Salt
1/4 tsp Cinnamon
3 cups Blueberries
1/3 cup Coconut Sugar
1 tsp Lemon Juice
1/2 tsp Organic Lemon Rind
1/4 tsp Allspice
1/8 tsp Nutmeg
2 Tbsp Arrowroot or Tapioca Starch
Pre-heat your oven to 375*F.
Mix your filling ingredients together and set aside to marinate a bit. Pour into a pyrex- 8x8 or 6x4 should work.
Mix your topping in a separate bowl and pour evenly on top of filling.
Bake in the oven for about 20 minutes. Let cool, then enjoy!
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