Gluten Free Blueberry Cobbler
Delicious gluten free blueberry cobbler made with simple and minimal ingredients. Fresh blueberry and citrus lemon in each bite.
Servings: 4
Equipment
- 8" skillet or small baking dish (6x6)
Ingredients
- 3 cup fresh blueberries
- 1 zest of lemon
- 2-3 Tbsp lemon juice
- 1½ cup almond flour
- ¼ cup white granulated sugar
- 1¼ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 egg
- 1 Tbsp avocado oil
Instructions
- Preheat oven to 350º. In a large bowl mix all dry ingredients (sugar, almond flour, baking powder) mix with a whisk.
- Add the egg and oil, mix together well to form a thick crumbly batter.
- Add blueberries to the bottom of an 8" cast iron skillet or oven safe baking dish. Add lemon juice and zest, lightly mix.
- Add the dough crumble over the blueberries. Add a small handful of blueberries over the top for a prettier , better looking cobbler. Bake in the oven for 23-25 minutes. Let it cool a bit before serving. Add ice cream for an even more elevated dessert.
Notes
*fresh raspberries or strawberries will also work.
*use neutral olive oil or canola oil as well.
Leftovers will keep in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 0.25of cobbler | Calories: 399kcal | Carbohydrates: 39g | Protein: 11g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 295mg | Potassium: 112mg | Fiber: 7g | Sugar: 25g | Vitamin A: 121IU | Vitamin C: 16mg | Calcium: 178mg | Iron: 2mg