Blueberry Cobbler with Almond Topping
A delightful summer dessert featuring sweet jammy blueberries tucked under a golden almond biscuit topping.
recipesbynani.comThere is nothing quite like a warm blueberry cobbler when the berries are at their peak. This version has a lovely tender biscuit topping made with almond flour that gets beautifully crisp around the edges while the fruit bubbles up underneath.
This recipe is a fun twist on my favorite fruit crisps and shares the same base as my go to peach cobbler. It is simple to put together and always brings a smile to the table at family gatherings.
🧺 Ingredients
- 4 cups fresh blueberries
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 cup almond flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and lightly grease a baking dish.
- 2
In a large bowl, toss the blueberries with the sugar, cornstarch, and lemon zest, then pour the mixture into your prepared baking dish.
- 3
In a separate bowl, whisk together the almond flour, sugar, baking powder, and salt.
- 4
Add the egg, melted butter, and vanilla to the dry ingredients and stir until a thick dough forms.
- 5
Drop spoonfuls of the dough evenly over the top of the blueberries.
- 6
Bake for 35 to 40 minutes until the topping is golden brown and the fruit filling is bubbling.
- 7
Let the cobbler cool for at least 15 minutes before serving to allow the filling to set.
💡 Tips
Serve this warm with a scoop of vanilla bean ice cream or a dollop of whipped cream. Store any leftovers in an airtight container in the refrigerator for up to three days and gently reheat in the oven or microwave.
Made this recipe? Let us know how it went.
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