Blueberry Base Ingredients:
- 4 cups fresh blueberries (or frozen)
- 2 tablespoons maple syrup
- 1 tablespoon arrowroot powder (or cornstarch)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Cobbler Topping Ingredients:
- 1 cup rolled oats
- 1 cup finely chopped walnuts (or other nut)
- 1 cup almond flour
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Preheat your oven to 350°F. In a large bowl, combine the blueberry base ingredients (blueberries, maple syrup, lemon juice, and vanilla), then toss with the arrowroot starch. Spoon the mixture into an 8×8 inch pan.
In a separate bowl, mix the cobbler topping ingredients (oats, walnuts, almond flour, and salt). Stir in the wet ingredients (maple syrup, coconut oil, and vanilla) until everything is combined. If you like a lot of crumble, feel free to double the recipe for this part. Spread this topping evenly over the blueberries in the pan.
Bake for 40-45 minutes, or until the topping is golden brown. Let the cobbler cool for 15 minutes before serving. Store any leftovers in the refrigerator.
ENJOY!!!