Ingredients
Filling
- 2 pounds blueberries (about 6 cups or 3 pints), fresh or frozen
- ¼ cup maple syrup or honey
- 2 tablespoons arrowroot starch or cornstarch
- 2 tablespoons lemon juice
- ¼ teaspoon ground cinnamon
Almond Topping
- 2 ½ cups (225 grams) blanched almond flour
- 1 tablespoon baking powder
- ¼ teaspoon fine salt
- 3 tablespoons granulated sugar
- Zest from 1 large lemon (around 1 tablespoon)
- 5 tablespoons unsalted butter, just melted
- 2 tablespoons plain whole-milk Greek yogurt
- 1 large egg
- Optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top
To Serve
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat and prepare the filling: Preheat your oven to 375°F (190°C). Rinse and drain the blueberries, removing any stems. In a 9-inch square baking dish, combine the blueberries with maple syrup or honey, arrowroot starch, lemon juice, and cinnamon. Mix well until the starch and spices are fully incorporated. Bake the filling for about 25 minutes, or until it is bubbling around all edges.
- Mix dry topping ingredients: While the filling bakes, in a mixing bowl, whisk together the almond flour, baking powder, and salt until evenly combined. Set aside.
- Flavor the sugar: In a small bowl, rub the lemon zest into the granulated sugar using your fingers to release the lemon oils and aroma. Add this zest-infused sugar to the dry almond flour mixture and whisk to combine.
- Combine wet topping ingredients: In another small bowl, whisk together the melted butter, Greek yogurt, and egg until smooth and evenly mixed. Pour this wet mixture into the dry almond flour mixture, stirring well to form a cohesive dough that will start out crumbly but comes together as you stir.
- Top the filling: Remove the baking dish with the filling from the oven. Dollop spoonfuls of the almond topping evenly over the hot blueberry filling, using the back of a spoon or your finger to spread each dollop slightly. If desired, sprinkle the optional turbinado sugar on top of the dough for extra crunch and sweetness.
- Bake the cobbler: Return the assembled cobbler to the oven and bake for 16 to 20 minutes, until the topping is lightly golden and the filling is actively bubbling around the edges.
- Rest and serve: Let the cobbler cool and rest for 5 to 10 minutes after baking to set. Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 5 days; the cobbler also tastes wonderful the next day when paired with Greek yogurt for breakfast.
Notes
- You can use fresh or frozen blueberries; if using frozen, do not thaw before baking but increase baking time slightly to compensate for the cold fruit.
- Arrowroot starch and cornstarch are interchangeable as the thickening agent.
- For a dairy-free version, substitute the butter with coconut oil and use a dairy-free yogurt alternative.
- The almond flour topping offers a gluten-free alternative to traditional flour-based cobblers.
- Turbinado sugar on top is optional but adds a nice texture and sparkle to the crust.
- Serve with vanilla ice cream, whipped cream, or a dollop of Greek yogurt for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 41 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
