Healthier Blueberry Cobbler
This blueberry cobbler is the perfect summer dessert and it comes together in no time! Plus, the whole thing comes together in one bowl! It has a tender topping that's made with whole wheat flour and a delicious, bubbly blueberry filling underneath.
Servings: 6 servings
Ingredients
Berry mixture:
- 4 cups fresh blueberries washed
- 1/3 cup granulated sugar
- 1 tablespoon all purpose flour
- 1 teaspoon lemon juice
Topping:
- 1/2 cup almond flour or substitute whole wheat flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons baking powder
- dash of ground cinnamon optional
- 6 tablespoons unsalted butter, chopped into small pieces cold
- 3/4 cup milk of choice
Instructions
- Preheat oven to 375º F.
Mix the blueberry filling:
- In a 9×13 pan, add the blueberries, 1/2 cup sugar, all purpose flour, and lemon juice. Mix together until the blueberries are evenly coated.
Make the topping:
- In a large bowl, add the almond flour, whole wheat flour, salt, 3 tablespoons sugar, baking powder, and ground cinnamon. Whisk together to combine. Add the cubed butter and cut into the flour using your fingers, a fork, or a pastry cutter. Work the butter until it forms small pea sized crumbs. Then add the milk and mix just until everything is combined.
- Spoon blobs of the topping on top of the blueberries, leaving some gaps where the blueberries show through. Bake until the topping is golden brown and the blueberries are bubbling, 35-40 minutes. An inserted toothpick into the topping should come out clean. Let cool slightly before enjoying.