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Blueberry Cobbler with Almond Topping

Warm blueberry cobbler bubbling with bright lemon and cinnamon.
Creamy berries, sweet maple syrup, and thickened just-right.
Golden almond topping turns every bite into cozy comfort.

dessert ⏱ 65 min 420 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Blueberry Cobbler with Almond Topping
v6 · rb0e705f985 20260727Z1751 907 g blueberry ¼ tsp cinnamon 450 g almond flour 1 tbsp baking powder ¼ tsp salt 71.2 g butter turbinado sugar to taste 🔥 preheat the oven to 190°C 🔪 rinse and drain the blueberries and pick through to remove stems 🌀 combine the blueberries, maple syrup, arrowroot starch, lemon juice, and cinnamon in a baking dish and stir until the powdered ingredients disappear 🔥 ⏱ 25 min bake the filling until bubbling around all four edges 🌀 mix almond flour, baking powder, and salt in a bowl and whisk to combine 🔪 rub the lemon zest into the granulated sugar with your fingers then whisk it into the dry ingredients 🍳 melt the butter until just melted 🌀 whisk the melted butter, greek yogurt, and egg until evenly combined 🌀 pour the wet mixture into the dry mixture and stir until a cohesive dough forms 🍽 dollop the topping over the hot filling and sprinkle the turbinado sugar evenly over the dough 🔥 ⏱ 16-20 min bake until the filling is actively bubbling around the edges and the top is lightly golden ⏳ ⏱ 5-10 min rest the cobbler before serving Blueberry Cobbler 🎉 59.1 ml maple syrup 2 tbsp arrowroot starch 2 tbsp lemon juice 45 g sugar 1 tbsp lemon zest 2 tbsp greek yogurt 1 piece egg maple syrup, arrowroot starch, lemon juice ⅛ tsp 225 g ½ tbsp sugar, lemon zest 225 g almond flour ⅛ tsp cinnamon ½ tbsp baking powder greek yogurt, egg turbinado sugar
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Preparation steps

  1. preheat the oven to 190°C
  2. rinse and drain the blueberries and pick through to remove stems
  3. combine the blueberries, maple syrup, arrowroot starch, lemon juice, and cinnamon in a baking dish and stir until the powdered ingredients disappear
  4. bake the filling for 25 min until bubbling around all four edges
  5. mix almond flour, baking powder, and salt in a bowl and whisk to combine
  6. rub the lemon zest into the granulated sugar with your fingers then whisk it into the dry ingredients
  7. melt the butter until just melted
  8. whisk the melted butter, greek yogurt, and egg until evenly combined
  9. pour the wet mixture into the dry mixture and stir until a cohesive dough forms
  10. dollop the topping over the hot filling and sprinkle the turbinado sugar evenly over the dough
  11. bake for 16-20 min until the filling is actively bubbling around the edges and the top is lightly golden
  12. rest the cobbler for 5-10 min before serving

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