Description

This Blueberry Cobbler with Almond Topping is a delightful dessert made with fresh blueberries, almond flour, and a sweet topping. Perfect for a quick and delicious treat that everyone will love!

Ingredients

Scale

2 pounds blueberries (about 6 cups or 3 pints), fresh or frozen
¼ cup maple syrup or honey
2 tablespoons arrowroot starch or cornstarch
2 tablespoons lemon juice
¼ teaspoon ground cinnamon
2 ½ cups (225 grams) blanched almond flour
1 tablespoon baking powder
¼ teaspoon fine salt
3 tablespoons granulated sugar
zest from 1 large lemon (around 1 tablespoon)
5 tablespoons unsalted butter, just melted
2 tablespoons plain whole-milk greek yogurt
1 large egg
optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
vanilla ice cream or whipped cream, for serving

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Instructions

Preheat the oven to 375°F. For the filling, rinse and drain the blueberries, removing any stems. In a 9-inch square baking dish, mix blueberries, maple syrup, starch, lemon juice, and cinnamon until well combined. Bake for about 25 minutes until bubbling around the edges.
For the topping, combine almond flour, baking powder, and salt in a mixing bowl. Whisk to combine and set aside.
In a small bowl, mix sugar and lemon zest, rubbing the zest into the sugar for added flavor. Add this to the dry ingredients and whisk.
In another bowl, mix melted butter, yogurt, and egg until smooth, then combine with the dry mixture until a cohesive dough forms, even if crumbly.
Dollop spoonfuls of the topping over the hot filling, using a spoon to spread it evenly. Sprinkle sugar over the dough.
Bake for 16 to 20 minutes until the filling is bubbling and the top is lightly golden. Let rest for 5 to 10 minutes before serving with ice cream.

Notes

Leftovers can be stored in the refrigerator for up to 5 days.
For breakfast, try it with Greek yogurt the next day for a delightful twist.
Adjust sweetness by varying the amount of maple syrup or sugar.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 15g
Sodium: 170mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 6g
Cholesterol: 35mg