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Blueberry Cobbler
Healthy enough to eat for breakfast and naturally sweet enough to make for dessert! This cobbler is made with juicy, delicious blueberries and topped with a perfectly golden, crisp topping. It's big enough to share with the whole family too!
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 8 (1 full pie)
Pan size: 9 in. diameter x 1 and 1/4th in. deep
Category: Dessert, Breakfast, Sweets, Vegan, Gluten-free, Oil Free
Ingredients
Filling
● 4 cups frozen blueberries
● ¼ cup maple syrup
● 2 tablespoons tapioca flour
● ½ lemon juiced
● ½ tsp cinnamon
● ½ tsp vanilla extract
● Pinch of salt
Topping
● ½ cup oat flour
● ½ cup oats whole
● ¼ cup shredded or flaked coconut
● 1/4th tsp salt
● ½ tsp cinnamon
● ½ tsp vanilla extract
● ¼ cup applesauce
● 1 tablespoon maple syrup
Directions:
For the filling:
Add the blueberries, maple syrup, lemon juice, and vanilla to a bowl and mix to combine.
Add in the tapioca flour, cinnamon, and salt, making sure everything is evenly distributed.
Pour the filling ingredients into a pie dish* and set aside.
For the topping:
Add the oat flour, whole oats, shredded coconut, salt, and cinnamon into a separate bowl and mix to combine.
In a bowl on the side, mix together the maple syrup, applesauce, and vanilla extract before pouring it on top of the dry topping mixture.
To bake:
Preheat the oven to 375ºF
Spoon the finished topping mixture in small portions onto the top of the blueberry filling until all of the topping mix is used.
It should perfectly cover the rim of the pie plate.
Cover the cobbler with foil and bake for 20 minutes covered.
After 20 minutes, remove the foil and bake another 20 minutes uncovered.
Notes:
* The pie dish I used was 9 in. diameter x 1 and 1/4th in. deep
I would love to see your recreations! Tag me on Instagram @nicolebolar.blog if you give this recipe a try!
Stay safe and healthy!
– Nicole