Blueberry Cobbler with Almond Topping

dessert · ⏱ 65 min · 9 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/790/blueberry-cobbler-with-almond-topping/