It’s Berry Cobbler time – and it’s darn good if I do say so myself!
But again, baking is all about preferences; this cobbler is heavy on the sweet, soft biscuit topping with the tender and tangy blueberry filling complementing the cakiness. You can always add more berries if you like a thicker filling!
4 cups blueberries (or any berries, really)
⅓ cup coconut sugar
Zest + juice of one medium lemon
½ tsp vanilla
¼ tsp cinnamon
3 Tbps arrowroot starch
1 ¼ cup almond flour
1 cup arrowroot starch
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
5 Tbsp butter, room temperature
¼ cup + 1 Tbsp almond milk
1 tsp honey or maple syrup
Preheat the oven to 375º. Combine berries & 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!
If you love easy grain-free baking, grab a free copy of my original Paleo Sweets cookbook! (just cover a small shipping fee)