Gluten-Free Blueberry Cobbler

Preheat oven to 400ºF. In a large bowl, gently toss together the blueberries, 1/4 cup of sugar, cornstarch and lemon juice. Pour into a buttered 2-quart baking dish.

In another bowl, mix together the ground almonds/almond meal, butter, the remaining 1/4 cup of sugar, egg and salt until well combined. There’s really no simple way to spread the mixture on top of the blueberries, so I recommend just digging in with your fingers and spreading across the top as evenly as possible.

Bake at 400ºF for 25-35 minutes until the fruit is bubbly and the top is golden brown. Let cool at least 10 minutes before eating.

Serve hot or at room temperature with vanilla ice cream!