Molly Kimball’s Blueberry Cobbler

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Molly Kimball’s Blueberry Cobbler

Recipes   Gluten Free     Paleo     Sweets     The Classics    

Ingredients

Filling
  • 3 1/2 cups of fresh or frozen blueberries
  • 1/2 tsp xanthan gum
  • 1/3 cup Swerve Granular
  • 1 tsp vanilla
  • 1 tsp lemon juice
Topping
  • 1 1/3 cup almond flour
  • 1/3 cup butter (cold and cut into small squares or grated with a cheese grater)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup Brown Swerve
  • 1 tsp lemon zest

Instructions

  1. Place over rack in lower third of oven and preheat oven to 375 degrees.
  2. In a medium bowl, combine blueberries, xanthan gum, Swerve Granular, and lemon juice and mix well until the blueberries are coated.
  3. Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
  4. In a medium bowl, mix together almond flour, Brown Swerve, cinnamon, nutmeg and lemon zest. With a pastry/biscuit cutter or fork, cut butter into dry ingredient mixture. Dough will feel like cookie dough.
  5. Spread the dough evenly over the blueberry mixture.
  6. Bake in 375 degree (F) oven for around 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins – or until the crust is golden and the blueberries are bubbling. Serve warm or cold, and with Swerved ice cream or whipped cream.
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Nutrition Facts

Serving Size 107g

Servings 8

Calories 210
Total Fat 16g
Total Saturated Fat 5g
Cholesterol 20mg
Sodium 5mg
Total Carbs 27g
Dietary Fiber 5g
Sugars 8g
Swerve 14g
Protein 4g
Net Carbs: 8g

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