Lemon-Blueberry Cobbler Divine

Recipe: Lemon-Blueberry Cobbler Divine

 

lemon blueberry cobbler divine

Filling:

3 cups blueberries

zest of 1 lemon

1/4 cup maple syrup

2 TBSP tapioca flour

dash of salt

Topping:

1.5 cups almond flour

3/4 tsp cinnamon

1/4 cup + 2 TBSP coconut oil (not melted)

honey to drizzle over top

Preheat oven to 325 degrees. In an iron skillet, combine all “filling” ingredients. In a separate bowl, combine almond flour and cinnamon. Add coconut oil and cut in with a fork until mixture is crumbly. Sprinkle over blueberry mixture and drizzle generously with honey. Bake for 25-30 minutes, until golden brown and blueberries are bubbling.

 

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Comments

  1. tim mercer says

    Do you think I could sub coconut flour for tapioca flower? Would I sub 1 to 1? Any thoughts you have would be appreciated.

    • says

      Hmmm…I don’t think so, but you could try it! Tapioca flour is just like corn starch. Sorry, I haven’t tried it. If you do, let me know how it turns out!

      • tim mercer says

        Thanks! I’ve never worked with tapioca flour, so I really didn’t know what it was like. I’ll see if I can find some, cause I really want to make this tonight.

        Thanks again!

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