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Blueberry Cobbler Gluten Free

By June 30, 2011May 6th, 2015Desserts and Sweets, Recipes, Video

Gluten Free, Dairy Free and Vegan (if using coconut oil), Paleo

4-6 servings

1 cup walnuts or pecans coarsely chopped
1 ¼ cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
4 Tb melted butter  or  coconut oil if you are vegan
1 tsp vanilla extract
6 cups blueberries
1/2 cup organic maple syrup or other sweetener
3 TB arrowroot

  • Preheat oven to 375 degrees
  • Melt butter or coconut oil and add vanilla.
  • Mix walnuts with flour.
  • Pour butter over walnut mixture and mix gently.  Be careful not to over mix.
  • Mix maple syrup and arrowroot.
  • Pour over blueberries.
  • Mix so maple syrup is evenly distributed.
  • Put into a 6 cup baking dish.
  • Top with walnut mixture. Cover evenly as possible
  • Bake on the top half of the oven for 30- 45 minutes or until the topping  is lightly brown and the filling is bubbling.
  • Let cool slightly  and serve.

This will hold for 2 days at room temperature or 4 days in the refrigerator.

 

 

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