Blueberry Cobbler
Need a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish? Blueberry Cobbler could be a super recipe to try. This recipe serves 6. For $2.02 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 22g of fat, and a total of 324 calories. This recipe from Joyful Healthy Eats has 836 fans. From preparation to the plate, this recipe takes approximately 50 minutes. It is an affordable recipe for fans of Southern food. Head to the store and pick up almond meal flour, salt, cinnamon, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 58%. Users who liked this recipe also liked Fresh Blueberry Cobbler With Blueberry Sauce, Very Best Blueberry Cobbler, and Blueberry Cobbler.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup of almond meal/flour
2 pints of fresh blueberries
¼ teaspoon of cinnamon
¼ cup of melted coconut oil or butter
¼ cup of chopped hazelnuts
juice of 1 lemon
2 Tablespoons of maple syrup
2 pinches of salt
Equipment:
ramekin
bowl
oven
Cooking instruction summary:
Preheat over to 375.Wash 2 pints of fresh blueberries and distribute evenly between 6 small ramekin dishes.Juice 1 lemon and evenly spread juice over each ramekin.Toss blueberries to coat with lemon juice.In a small bowl, mix together almond meal/flour, maple syrup, melted butter or coconut oil, salt, cinnamon, and chopped hazelnuts.Mix until everything is combined.Sprinkle each ramekin with a little bit of the crumble.Place in oven and bake for 30-40 minutes, until blueberry mixture starts to bubble and topping is browned.Serve warm. You could serve it with a side of frozen vanilla yogurt, but it is so good with out it! {plus that would take away the whole paleo part :)}
Step by step:
1. Preheat over to 375.Wash 2 pints of fresh blueberries and distribute evenly between 6 small ramekin dishes.Juice 1 lemon and evenly spread juice over each ramekin.Toss blueberries to coat with lemon juice.In a small bowl, mix together almond meal/flour, maple syrup, melted butter or coconut oil, salt, cinnamon, and chopped hazelnuts.
2. Mix until everything is combined.Sprinkle each ramekin with a little bit of the crumble.
3. Place in oven and bake for 30-40 minutes, until blueberry mixture starts to bubble and topping is browned.
4. Serve warm. You could serve it with a side of frozen vanilla yogurt, but it is so good with out it! {plus that would take away the whole paleo part :)}
Nutrition Information:
covered percent of daily need
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