Blueberry Cobbler Gluten Free
Recipe Key
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.
Hi Ingrid…. I just love your recipes! What would you think about using raw virgin coconut oil instead of the butter for the crumble? Just curious – I’m sure butter just makes the taste much better but I’ve been off butter for such a long time and was wondering what else I could substitute. Any advice would be greatly appreciated. Thank you.
I love the idea of coconut oil, I think it will be delicious. It will have a slightly different flavor but coconut flavor will go very well with the nuts and fruit. I am going to try it too.
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