Paleo Blueberry Cobbler (Nut Free) (Edit recipe)

This paleo blueberry cobbler recipe is a delicious summer dessert made with fresh blueberries and topped with sweet tigernut flour biscuits. It's incredibly easy to make, bursting with flavor and perfect for most diets (paleo, gluten free, dairy free, vegan and nut free).

15 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	283
Fat:	14 g
Carbohydrates:	36 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	193 mg
Fiber:	11 g
Sugars:	17 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 6

Ingredients

Blueberry Filling

3 cups Blueberries, (16 oz)
1 Tbsp Pure Maple Syrup
1 Tbsp Lemon Juice
0.5 Tbsp Lemon zest
1.5 Tbsp Tapioca Starch
0.125 tsp Salt

Biscuit Topping

1.333 cups Tigernut Flour, (130g)*
0.25 cup Tapioca Starch, (32g)
0.5 tsp Baking Soda
0.125 tsp Salt
0.25 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
3 Tbsp Water
1 Tbsp Pure Maple Syrup
0.5 tsp Pure Vanilla Extract

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F.
Make the filling: wash blueberries and pat dry. Place in a medium-sized mixing bowl. Add maple syrup, lemon juice and lemon zest to blueberries and stir with a spatula or wooden spoon until well coated. Sprinkle on the tapioca flour and salt. Mix until well coated. Pour the blueberry filling into a 11" x 7" or 8" square baking dish.
Make the biscuit topping: Combine the tigernut flour, tapioca flour, baking soda and salt in a medium-sized mixing bowl. Add in the shortening, water, maple syrup and vanilla. Mix until just combined** Use a large cookie scoop to scoop the biscuit dough onto the blueberry filling. Using your hands, flatten the biscuits into a disc-like shape.
Place the cobbler in the oven and bake at 350 degrees F for 35-40 minutes.
After baking, remove from oven and cool in baking dish to room temperature.
May be served warm, room temperature or chilled.
Leftovers best stored in the fridge and eaten within 3-4 days.

Notes

*May substitute the tigernut flour for almond flour **I mixed the biscuit dough with a fork. It may appear too dry at first, keep working the dough and it will moisten.