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Gluten-Free Blueberry Cobbler
Submitted by Heather Disarro on July 18, 2012 in Desserts, Fruit Desserts, Gluten-Free
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 16 ounces, weight Blueberries (frozen Or Fresh Will Both Work)
- ½ cups Sugar, Divided
- 1 Tablespoon Cornstarch
- 1 Tablespoon Lemon Juice
- 1 cup Slivered Blanched Almonds Ground In A Food Processor OR Almond Meal
- 4 Tablespoons Butter
- 1 whole Egg
- 1 pinch Salt
Preparation Instructions
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!
