Healthy Blueberry Cobbler
This Healthy Blueberry Cobbler is fresh, bursting with flavors, and a perfect lightened dessert. It doesn't have any oil and has a low amount of sugar but still has great sweetness. This is a wonderful summertime dessert to use up fresh berries, or even in the winter with leftover frozen berries.
Equipment
- 9-inch baking dish
- Lemon juicer
- Measuring cups and spoons
- 1 large mixing bowl
- Whisk
- Spatula
- Large Spoon
Ingredients
Blueberry Filling:
- 4 Cups Frozen or fresh blueberries unsweetened
- 2 Tbsp Fresh lemon juice
- 1 Tbsp Maple syrup
- 1 Tbsp Cornstarch
- ½ tsp Pure vanilla extract
Cobbler Topping:
- ½ Cup Unbleached all-purpose flour
- ½ Cup Whole wheat flour
- 1 ½ tsp Baking powder
- 1/4 tsp Fine sea salt
- 1/4 Cup Coconut sugar
- ⅛ tsp Ground nutmeg
- 3/4 Cup Full fat coconut milk
Instructions
- Preheat the oven to 375 degrees F.
- Add blueberries to a 9-inch baking dish or cast iron skillet. Add lemon juice, maple syrup, cornstarch, vanilla, and mix well to coat.
- In a large mixing bowl, add the flours, baking powder, salt, sugar, spice, and whisk together. Add in the coconut milk and stir until smooth.
- Drop spoonfuls of the thick batter on the blueberries. Spread a bit to cover most but not all of the berries. Place the dish on a baking sheet to catch any spill. Sprinkle a tsp of coconut sugar on the batter.
- Bake for 40 minutes or until the top is golden brown.
- Remove from the oven, let sit for a few minutes. Serve with ice cream, coconut cream, or whipped cream.
Notes
- If you're using frozen berries, you may want to add 1/2 tbsp more cornstarch to the filling to ensure it thickens up.
- Store in the refrigerator covered with plastic wrap for up to 3 days.
