Blueberry cobbler is one of the most satisfying fruit desserts, with a bubbly and warm fruit filling topped off with a biscuit-like crumble. We’ve created a recipe for a Whole30-approved cobbler by using almond meal, date syrup, and coconut oil instead of flour, sugar, and butter for the crumble.
Lemon juice and zest will brighten up the berry filling. If you can’t find fresh berries, frozen ones will do, but the filling will have more liquid pooling under the topping.
Makes 2 to 4 servings
2 pints fresh blueberries
Juice and zest of 1 lemon
4 Tbsp tapioca flour
3/4 cup almond flour
1 tsp baking powder
1/4 tsp salt
1/4 cup date syrup
1/4 cup coconut oil, at room temperature
2 Tbsp coconut milk or almond milk
How to Make It
- Preheat the oven to 375ºF.
- In a small bowl, combine the blueberries, lemon juice and zest, and 2 Tbsp of the tapioca flour. Divide the berry mixture between two miniature glass pie plates or small ceramic ramekins.
- In a separate bowl, combine the remaining 2 Tbsp tapioca flour, almond flour, baking powder, salt, date syrup, coconut oil, and coconut milk. Use a fork to press and mix until you get a crumbly mixture. Divide it among the two pie plates placing on top of the berry mixture.
- Bake for 20 to 25 minutes. When ready, the cobbler topping should be golden brown and the fruit filling should be bubbling around the edges. Remove from the oven and let cool.
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