Gluten Free Blueberry Cobbler

Fresh seasonal berries are one of the foods I miss the most during the winter time. Berries are rich in flavonoids, anti-oxidants, and anthocyanidins which is good for all the cells in our bodies and may benefit our hearts and help fight inflammation and cognitive decline. Berries are also high in fiber, which can make our digestive tract happy and help manage blood sugar.

Serves 8



  • 3 cups blueberries. Can also add raspberries, marionberries, blackberries, or peaches
  • ¼ tsp xanthan gum or arrowroot
  • 4 Tbsp organic sugar, stevia, or coconut sugar
  • 1 tsp lemon juice
  • ½ tsp lemon zest
  • 2 Tbsp butter or coconut oil
  • 2/3 cup almond flour


Preheat oven to 375 degrees F.

In a medium bowl, combine the berries/ fruit, xanthum gum or arrowroot, 2 Tbsp sweetener, and lemon juice. Mix well until al the fruit is coated.

Add berry/fruit mixture to a 9 x 9 inch pan.

Melt butter if needed. Stir in the almon flour, 2 Tbsp sweetener, and lemon zest. It should form a crumbly dough.

Crumble the dough over the berry/ fruit mixture in clumps.

Bake at 375 degress F for 22 minutes or until the crust is golden brown and crispy looking and the filling is bubbling.