Blueberry Cobbler with Almond Flour Crust
Jammy, bubbling blueberries are hidden beneath a golden, naturally gluten-free almond flour topping. This seasonal classic highlights fresh fruit with a nutty, textured finish.
Ingrédients
- 2 pounds blueberries · fresh or frozen
- 1/4 cup maple syrup or honey
- 2 tbsp arrowroot starch or cornstarch
- 2 tbsp lemon juice
- 1/4 tsp ground cinnamon
- 2 1/2 cup blanched almond flour
- 1 tbsp baking powder
- 1/4 tsp fine salt
- 3 tbsp granulated sugar
- 1 Zest from 1 large lemon
- 5 tbsp unsalted butter · melted
- 2 tbsp plain whole-milk Greek yogurt
- 1 large egg
- 1 tsp turbinado sugar · for sprinkling
- Vanilla ice cream or whipped cream · for serving
Préparation
- 1
Preheat the oven to 190°C. Rinse and drain the blueberries, removing any stems. In a 9-inch square baking dish, toss the blueberries with the maple syrup, starch, lemon juice, and cinnamon until the powders are fully incorporated. Bake for 25 minutes, until the mixture bubbles at the edges.
- 2
While the fruit bakes, whisk together the almond flour, baking powder, and salt in a mixing bowl.
- 3
In a separate small bowl, combine the granulated sugar and lemon zest, rubbing them together with your fingers to release the oils. Stir this mixture into the dry flour base.
- 4
In a small bowl, whisk the melted butter, yogurt, and egg until uniform. Fold this wet mixture into the dry ingredients until a cohesive dough forms.
- 5
Spoon the dough in dollops over the hot fruit filling. Sprinkle the top with turbinado sugar if desired.
- 6
Bake for 16 to 20 minutes until the filling is bubbling vigorously and the topping is golden. Rest for 5 to 10 minutes before serving with vanilla ice cream.