Blueberry cobbler is a single of the most enjoyable fruit desserts, with a bubbly and warm fruit filling topped off with a biscuit-like crumble. We have designed a recipe for a Full30-authorized cobbler by employing almond flour, date syrup, and coconut oil rather of flour, sugar, and butter for the crumble.
Lemon juice and zest will brighten up the berry filling. If you can’t discover fresh new berries, frozen ones will do, but the filling will have much more liquid pooling underneath the topping.
Can make 2 to 4 servings
2 pints contemporary 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 modest bowl, combine the blueberries, lemon juice and zest, and 2 Tbsp of the tapioca flour. Divide the berry mixture in between two miniature glass pie plates or compact ceramic ramekins.
- In a separate bowl, mix 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 right until you get a crumbly combination. Divide it amid the two pie plates inserting on prime of the berry mixture.
- Bake for 20 to 25 minutes. When prepared, the cobbler topping must be golden brown and the fruit filling must be bubbling around the edges. Clear away from the oven and allow awesome.
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