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Blueberry Biscuit Cobbler

Blueberry Biscuit Cobbler


Units Scale


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

Biscuit topping⁠

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 egg

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
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