Gluten-Free Blueberry Cobbler

Gluten-Free Blueberry Cobbler

from bakerita.com
40 min

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
  • 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

Directions

  1. 1

    Preheat the oven to 350°F. Prepare a small baking dish (I used an 8″ cast iron pan) by greasing with coconut oil.

  2. 2

    In a bowl, combine the berries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the pan.

  3. 3

    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.

  4. 4

    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!