I have been trying to lighten up some of my families’ favorite recipes. We recently had the chance to pick our own blueberries at a local orchard so my immediate thought was to make an almond flour blueberry cobbler. I was so used to the buttery version with white flour so this was totally different, yet still equally tasty, and gluten free!
Thanks to Vitacost, we were able to review items like Bob’s Red Mill Xantham Gum, and Bob’s Red Mill Almond Flour. Both of these items are key all stars in the gluten free baking world so it was great to have a chance to try them out. So far, I have loved the almond flour so much that I have actually purchased a couple of additional bags from Vitacost.
- 2 cups Bob’s Red Mill Almond Flour
- 3 Cups of Fresh Blueberries
- 3 Tablespoons Coconut Oil
- Optional Real Honey Drizzle on crumb topping*
Preheat your oven to 350 degrees Fahrenheit.
Coat a 9 x 9 baking dish with coconut oil. Add your blueberries into the dish.
In a large mixing bowl, mix your almond flour, and coconut oil by hand until it forms crumbles. Sprinkle your crumbles on top. You can drizzle the top with honey, but I did not-my berries were sweet enough.
Bake for 20 minutes. I served my Almond Flour Blueberry Cobbler with homemade ice cream, but you can also add a dollop of fresh whip cream if you wish. Serves 4