Paleo Blueberry Cobbler

Nothing says summer like blueberry cobbler. The naturally sweet blueberries shine on their own, complimented by a tender, crumbly almond walnut topping. I love eating a healthy dessert on the weekend.  I never feel deprived eating a healthy diet, I love it.  My eating plan includes a few desserts that don’t throw my body out of balance. My favorite dessert is cobbler.  As we go through the seasons I use different fruits. Blueberry is one of my favorites.

I like cobbler because is it mostly fruit.  It has good fat from the coconut oil or butter and protein from the almond flour and nuts.  The protein and fat prevent us from getting a blood sugar spike.  I used to make cobbler with gluten free flour but switched over the almond flour which has more protein and still has a great texture.   I admit, I eat it for breakfast.

Paleo Blueberry Cobbler

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A delicious healthy blueberry cobbler, topped with an almond walnut crust.  It’s grain free, gluten free and can be made vegan or paleo.

• Author: Ingrid DeHart - EatWellEnjoyLife.com

Ingredients

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Almond Walnut Topping

• 1 cup walnuts, coarsely chopped
• 1 cup almond flour
• 4 tablespoons grass-fed butter or coconut oil, melted
• 1/2 teaspoon organic vanilla extract

Blueberry Filling

• 6 cups organic blueberries
• 1/2 cup organic maple syrup
• 3 tablespoons arrowroot

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Instructions

Almond Walnut Topping

1. Preheat oven to 375 degrees
2. Melt coconut oil or butter add vanilla.
3. Mix walnuts with flour.
4. Pour melted butter over the flour and mix with your hands until all the butter is absorbed by the flour. It should be crumbly but not dry.

Blueberry Filling

1. In a small bowl, mix maple syrup and arrowroot, until there are no more lumps.
2. Pour over blueberries.
3. Mix gently to evenly distribute the sweetener.
4. Put into a 6 cup baking dish.
5. Spread walnut mixture evenly over the blueberries
6. Bake on the top half of the oven for 45 minutes or until walnuts are lightly brown and the filling is bubbling around the edges.
7. Store at room temperature for 2 days or in the refrigerator for 3 -4 days but you will probably eat it before then.