Gluten Free Blueberry Cobbler

This Gluten Free Blueberry Cobbler has a bubbly sweet blueberry filling and a delicious biscuit topping! It’s incredibly easy to make, filled with healthy ingredients, and is always a huge crowd favorite. It's great for both breakfast or dessert. Topped with a little bit of coconut milk ice cream and you'll be swooning!

Author: Organically Addison

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 209 kcal per serving

Ingredients

4 cups - blueberries
3 tablespoons - pure maple syrup
1 tsp - cinnamon
1 pinch - sea salt
¼ cup - tapioca flour
1 tsp - lemon juice
½ cup - almond flour
2 tablespoons - tapioca flour
3 tablespoons - coconut sugar
1 pinch - cinnamon
1 tsp - baking soda
¼ cup - coconut oil
2 tablespoons - almond milk
1 tsp - vanilla extract

Instructions

First, preheat oven to 400 degrees Fahrenheit. Spray a casserole or baking dish with nonstick spray.
Make the blueberry filling first. Carefully mix all ingredients together in a bowl. Pour into baking dish.
Next, make the cobbler topping. Mix all cobbler topping ingredients in a large bowl. Batter will be thick.
Form 6 equal sized balls of dough. Gently press down to create 6 disc shapes (see photos above). Place this dough on top of blueberry filling.
Sprinkle a little bit of coconut sugar on top of dough.
Bake for 25 to 27 minutes or until the topping is slightly golden and cobbler is bubbling around edges.
Remove from oven. Serve with coconut milk ice cream if desired.

Nutrition