Description
This Blueberry Cobbler with Almond Topping brings together the sweet flavor of blueberries and a delightful almond crumble, making it a perfect dessert for any occasion. With simple ingredients and an easy preparation process, this cobbler is great whether you’re hosting friends or enjoying a quiet night in.
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
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Rinse and drain the blueberries, removing any stems, and mix them in a baking dish with maple syrup, starch, lemon juice, and cinnamon. Bake for 25 minutes until bubbling.
- In a mixing bowl, whisk together almond flour, baking powder, and salt. Set aside.
- Combine sugar and lemon zest in a small bowl. Rub zest into the sugar, then mix with the dry ingredients.
- In a separate bowl, whisk together melted butter, yogurt, and egg until well combined. Mix the wet ingredients into the dry until a cohesive dough forms.
- Drop spoonfuls of the dough over the hot blueberry filling. Sprinkle with sugar if desired.
- Bake for 16 to 20 minutes until the top is golden and filling bubbles. Let rest for 5 to 10 minutes before serving, with ice cream if desired.
Notes
Store leftovers in the refrigerator for up to 5 days.
Serve with Greek yogurt for a delicious breakfast option the next day.
Adjust sweetness based on personal preference by adding more or less maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg