For my very first recipe post, I am sharing a recipe for Gluten-Free, Dairy-Free Blueberry Cobbler. Blueberries always make me think of summertime in Massachusetts, where I grew up, and I often romanticize their fine balance of sweet and tart, purple and blue, fruit and dessert. There are few things more satisfying than popping a blueberry open with your teeth.
August is also my mother’s birth month and so I wanted to come up with a recipe that she and I could share that we’d both enjoy. You see, my mother hates anything too sweet and I love all things sugary.
Lucky for her I tend to want to be healthy, which helps us balance. This recipe is succeeds because it can be served alone (for Mama) or with vanilla ice cream (for me and my sweet tooth). It’s also gluten, dairy, and added-sugar free so you can eat it for breakfast too! I did this and it was a fantastic experience.
As some of you may remember, I just moved to a new place, so this Blueberry Cobbler was only my second time using my oven and my, can I say what a pleasure it is to use an oven with electric settings? I was so exited to preheat my oven!
My old oven was gas so I had to sit and wait for it to light and then had to guess when it was preheated. After 3 years I got used to it but it really was a pain. This thing preheats like a wizard and also has a built-in clock in timer. It feels magical, really.
Because I love to cook while listening to music (to not jam out while cooking would feel like sacrilege) I’ve included the exact playlist I listened to while testing this bad boy out for the first time. You can cook just like me! 😉 ((JUST CLICK IT!)
You’ll notice that this recipe calls for few ingredients. I am a HUGE fan of minimal recipes… They are of course easier to execute and you can focus on whole and real foods. I am also totally messy in the kitchen so the less ingredients I use means less of a mess I can make… :).
For today’s Gluten-Free, Dairy-Free Blueberry Cobbler we are using just SIX ingredients.
Place washed blueberries in a baking dish. I like using a square one. Next squirt the blueberries with some lemon juice. I didn’t use an entire half of a lemon, I squeezed a good amount of it and then put the rest in a glass of water for later (you’ll see why). Lemon adds a little tartness and starts softening up the blueberries prior to baking.
I coated the blueberries with some coconut flour. I love coconut flour because it is gluten-free but has some sweetness to it without any added sugar. Bye sugar!
In a separate bowl, I mixed the oats, more coconut flour, cinnamon and honey all together. You’ll get a pretty dry crumbly mess. This is a good thing! If it’s so dry it’s dusty, add a splash of your lemon water for moisture and some more yummy lemon flavor. (See, I told you you’d be using that!)
Take your mixture and crumble in chunks on top of your blueberries, it’s totally okay if it is uneven. That’s kind of the joy of a cobbler. Pop that sucker in the oven for 25 minutes and let the chunky stuff crisp up. All ovens are different of course so you may need more or less time.
During this time I cleaned up my kitchen, watched some of the Olympics, and ate my dinner (Arepas! Yum!)
After 25 minutes pull out and serve warm. The crumbles will appear dry but once you mash them up into the mushy blueberries you’ll see why it’s so important for the crust to hold up. Again, add vanilla ice cream if you need some more sweetness.
Please tell me what you think of my HEALTHY BLUEBERRY COBBLER and also your thoughts on the playlist. Music when you are cooking is a MAJOR KEY. Recipe snapshot appears below. Enjoy!
- 2 pints of blueberries
- 1 half lemon
- 1 cup of gluten-free oats (I love Bob’s Red Mill!)
- 3/4 cup and 1/4 of coconut flour separated
- 1/2 cup honey
- 1 tsp cinnamon
- Splash of water if needed
- Preheat oven to 350
- Wash blueberries and place into an oven safe dish. Dress with lemon juice.
- Coat blueberries in 1/4 cup coconut flour. Set aside.
- In separate bowl, combine oats, remaining 3/4 cup of coconut flour, honey, and cinnamon.
- Once crumbly, drop topping onto the coated blueberries.
- Place the dish into your preheated oven for 25-30 minutes, until topping is a light golden brown.
- Remove and serve warm, alone or on vanilla ice cream.