I always look forward to making blueberry cobbler, using freshly picked blueberries, in the summer. The recipe is adapted from my grandmother’s recipe—it taste just as good as a traditional cobbler, but it’s much lighter.

This recipe makes good use of the summer’s bounty of tart-sweet blueberries. Blueberry cobbler is my favorite cobbler because the blueberries keep some of their firm texture and don’t get soft and squishy.

A small amount of coconut oil is used instead of lots of butter. Coconut sugar replaces some of the white sugar in this recipe. It’s debated whether it’s healthier than cane sugar, but it is less processed and may have a lower glycemic index. It also creates a deeper caramel flavor.

HEALTHIER BLUEBERRY COBBLER

adapted from my Grandmother Sarah’s recipe

INGREDIENTS

FOR THE CRUST

• 3 tablespoons (45 ml) unrefined coconut oil, melted (this oil will coat the skillet)
• 3/4 cup (90 g) all-purpose flour*
• 1/2 cup (56 g) almond flour
• 1/3 cup (66 g) coconut sugar
• 1/4 cup (50 g) cane sugar
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2/3 cup (160 ml) dairy-free milk (unsweetened vanilla almond milk is used here)
• 1/2 teaspoon vanilla

FOR THE BLUEBERRY FILLING

• 2 rounded cups blueberries
• 1/2 teaspoon cinnamon
• 3 tablespoons (38 g) coconut sugar
• the zest of one small lemon
• a squeeze of lemon

INSTRUCTIONS

Preheat the oven to 375°F.

In a saucepan on low heat, combine the blueberries, sugars, cinnamon, lemon juice, and lemon zest until the sugar dissolves.

Pour the coconut oil in the skillet, swirling to coat the bottom and up the sides.

Whisk together the flours, sugars, salt, and baking powder in a bowl. Add the milk, being careful not to over mix. Pour into the oiled skillet–do not stir the coconut oil and batter together. Add the blueberries on top of the batter–do not stir.

Bake for 25-28 minutes. Let the cobbler cool on a wire rack. Dig in!

NOTES

Gluten free flour has been tested with this recipe, and it can be substituted for the all-purpose flour.