Recipe: Lemon-Blueberry Cobbler Divine
Filling:
3 cups blueberries
zest of 1 lemon
1/4 cup maple syrup
2 TBSP tapioca flour
dash of salt
Topping:
1.5 cups almond flour
3/4 tsp cinnamon
1/4 cup + 2 TBSP coconut oil (not melted)
honey to drizzle over top
Preheat oven to 325 degrees. In an iron skillet, combine all “filling” ingredients. In a separate bowl, combine almond flour and cinnamon. Add coconut oil and cut in with a fork until mixture is crumbly. Sprinkle over blueberry mixture and drizzle generously with honey. Bake for 25-30 minutes, until golden brown and blueberries are bubbling.
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tim mercer says
Do you think I could sub coconut flour for tapioca flower? Would I sub 1 to 1? Any thoughts you have would be appreciated.
radlandon says
Hmmm…I don’t think so, but you could try it! Tapioca flour is just like corn starch. Sorry, I haven’t tried it. If you do, let me know how it turns out!
tim mercer says
Thanks! I’ve never worked with tapioca flour, so I really didn’t know what it was like. I’ll see if I can find some, cause I really want to make this tonight.
Thanks again!