Gluten-Free Blueberry Cobbler (Paleo)

Dairy-free blueberry cobbler in a bowl with a spoon and a scoop of vanilla dairy-free ice cream.

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Gluten-Free Blueberry Cobbler (Paleo)

This Gluten-Free Blueberry Cobbler recipe is an easy, wholesome dessert! Juicy, jammy blueberries are baked under a light, fluffy, golden brown biscuit topping. Serve it with your favorite vanilla ice cream or yogurt and you're all set!

And this recipe is also dairy-free, grain-free, refined sugar-free and Paleo.

Prep Time15

Cook Time35

cooling time20

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 401kcal

Author: Don Baiocchi

Ingredients

For the filling

2 pints fresh blueberries (about 24 oz.)
1 tablespoon arrowroot flour/starch
1 tablespoon honey
1 tablespoon lemon juice
zest of 1 lemon be sure to zest the lemon before slicing it in half for the juice.
½ teaspoon fine sea salt

For the topping

¼ cup coconut oil
1½ cups superfine blanched almond flour not almond meal
⅓ cup arrowroot flour/starch
½ teaspoon fine sea salt
¼ teaspoon baking powder
1 large egg room temperature
1 large egg white room temperature
2 tablespoons honey
½ teaspoon lemon juice
your favorite vanilla ice cream or yogurt, for serving

Instructions

Heat the oven to 375° F.
In a small, microwave-safe bowl, melt the coconut oil in the microwave (30-60seconds) and set aside to cool.
Add the blueberries either to a large bowl or your baking dish. Add the arrowroot, honey, lemon juice, lemon zest and salt. Toss with your hands or a spatula until all the berries are evenly coated. If tossing in a bowl, spoon into a 8x8" square baking dish (or any 2-quart baking dish). Spread the berries out in an even layer.
In a large bowl, whisk the almond flour, arrowroot, salt and baking soda until combined.
In a medium bowl, whisk the melted and cooled coconut oil, egg, egg white, honey and lemon juice until combined.
Add the wet ingredients to the dry ingredients and stir with a spatula until completely blended. The batter will be a bit wet and sticky.
Scoop the batter onto the berries in the baking dish and spread into an even layer. If the topping is too sticky, get your hands or spatula slightly damp with water and then spread it out.
Bake for 30-35 minutes, until the top is golden brown and the edges are bubbling. Let cool for at least 20 minutes (the filling will thicken more the longer it cools), then serve with vanilla ice cream or yogurt.

Notes

Substitutions

If you want to use different fruit, check out my Gluten-Free Strawberry Cobbler recipe or my Gluten-Free Peach Cobbler recipe.

You really can’t substitute anything for the almond flour as it’s a very unique ingredient. The only exception would be to use finely ground sunflower seed flour (which would make this recipe nut-free). However, I haven’t tried it myself so I can’t guarantee the results.

You can use tapioca flour/starch in place of the arrowroot in both the filling and the topping.

You can use maple syrup instead of honey in both the filling and the topping (but it might change the flavor).

You can use orange zest/juice or lime zest/ juice in place of the lemon.

Make ahead

The cobbler is best enjoyed the same day it’s made. Store leftovers in the fridge and reheat in a low oven. However, the topping may become softer as it sits.

Freezer info

I do not recommend freezing this.

Nutrition