Blueberry Biscuit Cobbler
It’s Blueberry Cobbler time – and this one is darn good if I do say so myself!
Cobbler might not be the first thing that comes to mind when you think of dessert, but I might be about to change that
Cobblers are such a simple and easy dessert that includes fruit on the bottom and a biscuit-like batter on top. This blueberry cobbler is a great alternative if you don’t want to deal with making a classic pie with a bottom and top crust.
This dessert actually got its name because the the top is “cobbled” — so when making this recipe, you’ll actually want to leave it a bit messy looking! That makes it a fun recipe to make with kids also, or when you might be short on time or just looking for something easy to throw together.
Traditional cobbler is often made with all purpose flour, granulated sugar, milk, and other not-so-good for you ingredients. To make this paleo-friendly, I’ve subbed in coconut sugar, which is plant based and less processed than white sugar, and honey or maple syrup. I’ve also used a mixture of almond flour and arrowroot for the topping.
This blueberry cobbler is heavy on the sweet, soft biscuit topping with the tender and tangy blueberry filling complementing the cakiness. But baking is all about preferences! You can always add more berries if you like a thicker filling, or reduce the amount of biscuit topping to your liking.
I’ve used blueberries in this recipe, but you can use any berries, a berry medley, or any fruit, really!
Since berries are a great source of gut-healthy phytonutrients – they contain the antioxidant resveratrol with boosts level of beneficial lactobacillus and bifidobacterium (the good bugs) – using them makes this an even more guilt-free sweet treat.
Fresh fruit will always give you the best result in my opinion, but you can use frozen berries for this recipe if that makes more sense for you. Resveratrol is a stable compound, so using frozen berries will still give you all the benefits.
I often like to freeze my own berries so I can enjoy this recipe year round without being at the mercy of whatever fruit may be in season. And sometimes, I simply can’t resist all of the beautiful berries at the farmer’s market and end up with more than I can eat!
To freeze your own, slice your berries if necessary and lay them in a single layer on a parchment paper-lined baking sheet before freezing for about an hour. This allows them to freeze separately so they don’t clump together into a single berry ice block.
After the first hour or so of freezing you can transfer them to silicone gallon bags for longer storage. I like the Planet Wise bags because they’re zippered, whereas a lot of other ones are velcro or fold-over and they have every size you could want on their website!
If you love easy grain-free baking, grab a free copy of my original Paleo Sweets cookbook! (just cover a small shipping fee)
Blueberry Biscuit Cobbler
4 cups blueberries (or any berries, really)
1/3 cup coconut sugar
Zest + juice of one medium lemon
1/2 tsp vanilla
1/4 tsp cinnamon
3 Tbps arrowroot starch
1 1/4 cup almond flour
1 cup arrowroot starch
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
5 Tbsp butter, room temperature
1/4 cup + 1 tbsp almond milk
1 tsp honey or maple syrup
Preheat the oven to 375º. Combine berries and filling ingredients in a medium bowl and mix well to coat. Pour the berries into an 8×8 baking dish.
Combine the dry ingredients in a medium mixing bowl and mix well to combine. Add the butter and use a fork to cut it in until a crumbly mixture is formed. Add the almond milk and honey + egg and mix well to form a wet dough.
Use a portion scoop or a tablespoon measuring spoon to scoop dough onto the berries, distributing evenly and leaving it a bit messy looking. Bake 20-25 minutes, or until you begin to see some browning at the bottom and the biscuits are golden on top. Enjoy warm!
- Serving Size: 185g
- Calories: 225
- Sugar: 28g
- Sodium: 392g
- Fat: 9g
- Carbohydrates: 36g
- Fiber: 2.6g
- Protein: 2.9g