A sweet jammy dessert of baked juicy blueberries topped with a light-crispy pecan crust. This blueberry cobbler is so good you won’t believe it’s a healthy dessert. It’s vegan, gluten-free and can easily be made nut free. Easy to make only 10 ingredients required.
We need fresh blueberry cobbler warm out of the oven this time of year. It’s so good served with a dollop of coconut whipped cream for dessert. We also need to eat blueberry cobbler for breakfast. YUM!
What makes this blueberry cobbler so special? It’s a healthy dessert sweetened with maple syrup and a tiger nut flour crust. But it can also be made with almond flour.
I love dessert but I feel my best if I don’t eat too many nuts, especially almonds. In this cobbler I use tiger nut flour instead of almond flour. I added a few pecans for extra crunch. If you’re totally nut free you can substitute coconut flakes. They brown up nicely too!
Tiger Nuts are A Healthy Super Food
Tiger nuts are one of the hottest superfoods on the market, but they are NOT nuts. They are tubers like Jerusalem artichokes and sweet potatoes. Their exterior looks like tiger’s stripes. They’re about the size of a chickpea and have been cultivated for millennia around the world.
Tiger nuts are good for your gut microbiome. They’re a fantastic source of resistant starch, which acts as fuel for the good bacteria that live in your large intestine. Great for building a healthy microbiome and improving digestion.
Tiger nuts have a high fiber content which is good for balancing blood sugar and cholesterol levels. Tiger nuts have more fiber than other popular high-fiber foods like chia seeds and quinoa.
Tiger nuts have anti-inflammatory properties. They contain polyphenols, which makes them a valuable food for helping to control inflammation and hypertension.
Ingredients for Easy Blueberry Cobbler
This is not a fancy dessert it’s simple to make with only 10 ingredients.
The Crust
Tiger nut flour creates the crumb texture, pecans or coconut flakes gives the crust a nice crunch, coconut sugar and vanilla add just the right amount of sweetness. Baking soda for a little rise, melted coconut oil or grass fed butter to give it a cookie like texture and finally a pinch of salt to heighten the sweetness.
Blueberry Cobbler Filling
Simple, pour the blueberries into a large bowl. In a small bowl, combine the maple syrup, lemon juice and arrowroot until dissolved. Arrowroot helps create a nice jammy filling as it cools and the lemon breaks down the blueberry skin and rounds out the sweetness.
Easy Blueberry Cobbler: Frequently Asked Questions
Can I use frozen blueberries?
I have made this with frozen blueberries and it’s good. Put the frozen blueberries in a bowl and let thaw briefly while you prepare the crust. Mix with the maple syrup/arrowroot, top with the crust and pop into the oven. Using frozen blueberries, you can make this summery dessert year round.
How should you store leftover cobbler?
You can store it covered on the counter for 2 days and in the fridge for 4-5 days.
Can I eat blueberry cobbler cold?
Cold, room temperature, or warm – any way is delicious!
Variations
Yon can modify this recipe with whatever fruit you have on hand. I’m thinking a mixture of peaches and blueberries or maybe strawberry and nectarines. Feel free this is not a fussy recipe.
To make it NUT FREE…simply replace the pecans with unsweetened coconut flakes. They are big enough to get nice and crunchy when baked in the oven.
Butter can be used instead of coconut oil for a richer taste, if you’re not vegan or dairy free.
I hope you LOVE this berry cobbler as much as we do. It’s an easy summery dessert with a fruity jammy filling that’s naturally sweetened with a light crispy, crumbly topping. The perfect dessert for summer parties but since it works well with frozen blueberries you can make it year round.
Serve it alone with or topped with coconut whipped cream or vegan ice cream.
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Easy Blueberry Cobbler (Gluten Free, Vegan)
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A sweet jammy dessert of baked juicy blueberries topped with a light-crispy tiger nut/pecan crust.
Ingredients
Crust
- 6 Tablespoons coconut oil refined (84 grams) or grass fed butter
- 1/2 teaspoon organic vanilla extract
- 1 1/4 cups pecans, coarsely chopped or coconut flakes (for nut free)
- 1 cup tiger nut flour (nut free) or almond flour
- 1/2 teaspoon baking soda
- 2 Tablespoons coconut sugar
Filling
- 8 cups fresh or frozen blueberries
- 1/3 cup organic maple syrup
- 3 tablespoons arrowroot
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 350 degrees.
- Melt coconut oil in a small pan on low heat and add vanilla. Set aside.
- Put the blueberries into a large bowl.
- In a medium size bowl mix the pecans, tiger nut flour, baking soda and coconut sugar.
- Pour melted coconut oil over the tiger flour/pecan mix.
- Mix using a fork until all the oil is absorbed by the flour and it’s crumbly.
- In a small bowl or measuring cup, mix maple syrup, arrowroot, and lemon until there are no more lumps.
- Pour over the blueberries and mix to coat.
- Pour into a 7” x 11” (8 cup) baking dish.
- Spread tiger nut flour mixture evenly over the fruit.
- Bake on the top half of the oven for 45-55 minutes or until lightly brown and the filling is bubbling around the edges.
- Let cool 15 minutes before serving.
Equipment
Buy Now → Notes
Nutrition information is with coconut oil and pecans.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Snack, Breakfast
- Method: bake
- Cuisine: Paleo, Gluten Free, Nut Free,Dairy Free, Refined Sugar Free
