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Molly Kimball’s Blueberry Cobbler
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
- Place over rack in lower third of oven and preheat oven to 375 degrees.
- In a medium bowl, combine blueberries, xanthan gum, Swerve Granular, and lemon juice and mix well until the blueberries are coated.
- Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
- 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.
- Spread the dough evenly over the blueberry mixture.
- 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.

Nutrition Facts Serving Size 107g Servings 8 |
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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 |