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July 19, 2013 / amberwoodterracechiro

Paleo Blueberry Cobbler

photo (44)

Remember how I told you that the Organic Blueberry Ranch was finally open?  Well, the other weekend, I was craving blueberries and really wanted to go pick some.  The only issue was that the variety being picked was not my favorite.   My absolute favorite is “bluecrop.”  However, I decided to go anyway and figured I’ll have plenty of opportunity to get some bluecrop later.  When I showed up, guess what they decided to pick that day?!  Bluecrop!  I was in heaven.  I picked 4 lbs of blueberries, and less than a week later, they are almost gone.  I have made this cobbler twice now…in 1 week.  I have to say that it is the easiest dessert you could ever make and it is heavenly right out of the fridge.  I’m hard to please, and crisps/cobblers/and pies are not my thing.  So, for me to love this, it’s gotta be good!  Don’t blame me if the awesome blueberries are what make it so freakin’ delicious!

*Lurong Challenge: use honey instead, add 1/8 cup to the berries and 1/8 cup to the topping.  Sub coconut oil for the butter.  1/4 of the entire thing would be your sugar quota for the day)

Paleo Blueberry Cobbler

3 cups blueberries

1/4 cup pure maple syrup

zest of 1 lemon

juice of 1 lemon

2 Tbsp arrowroot powder

1 1/2 cups almond flour

1/4 cup butter

3/4 Tbsp cinnamon

Directions:

Preheat oven to 350 degrees F.  In a cast iron skillet, fill the bottom of the pan with blueberries.  Depending on the skillet, you may have to use 4 cups.  Just make sure you fill the bottom.  Pour in the maple syrup, lemon zest, lemon juice, and a pinch of salt.  Fold in the arrowroot powder until you can’t see white anymore.  (This thickens the sauce that the berries make as it cools….so good).  In a bowl, use a fork to crumble together the almond flour, cinnamon, and butter.  Sprinkle over the top of the berries, drizzle the top with maple syrup and put in the oven for 30 mins.  Turn the oven to low broil and cook another 3 minutes or until the top of the almond flour starts to brown.    Watch it carefully!  No one wants burnt cobbler!  Get it out, let it cool.

I’m super impatient…so I could not wait to try it.  I ate it warm.  It was good.  I wouldn’t make it again.  I ate it again before bed while putting it away…holy moly!  It was amazing!  Hence making it twice in one week!   Wait until it cools down.  The flavors shine and combine much better at room temp! Follow my lead and eat it straight outta the fridge…

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