Blueberry Biscuit Cobbler

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!⁠

Blueberry Cobbler

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 ⁠

Biscuit topping⁠
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
1 egg⁠
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)