Grammy’s Blueberry Cobbler (GF!!)
I grew up spending every summer at my grandparents’ house, and without fail, my Grammy would make her famous blueberry cobbler. Buttery, fluffy, and perfectly sweet—it was my #1 request every time I visited.
I’ve made a few small tweaks to her beloved recipe to make it gluten-free and a little more blood sugar friendly. But the heart of it? Still the same. Fresh blueberries, golden buttery topping, and all the comfort of home baked right in.
This cobbler is one of those spring-and-summer recipes I crave—bright, nostalgic, and best served warm (maybe even with a scoop of vanilla ice cream).
I hope you enjoy this version as much as I do!
Ingredients
Filling:
2 packs blueberries
2/3 cup sugar
Juice of ½ lemon
Zest of 1 lemon
Topping:
2 ¾ cups almond flour
1 tbsp baking powder
½ tsp salt
1 stick of butter (cold, cut into pieces)
2 eggs
1 tbsp honey
1 tbsp almond milk
2 tbsp butter (for topping, sliced)
Instructions
Preheat your oven to 300°F (150°C).
Prepare the filling:
Wash the blueberries and pat them dry.
In a bowl, toss the blueberries with the sugar, lemon juice, and lemon zest.
Pour the mixture evenly into an 8x8-inch baking dish.
Make the topping:
In a large bowl, combine the almond flour, baking powder, salt, and 1 stick of cold butter.
Use a pastry blender or fork to cut the butter into the dry ingredients until the mixture is crumbly.
Add in the eggs, honey, and almond milk. Mix until just combined; the dough will be clumpy and soft.
Assemble:
Slice the 2 tbsp of butter and scatter the slices over the blueberry filling.
Drop spoonfuls of the dough mixture over the top, covering most of the berries but leaving a few spots exposed.
Bake:
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the topping is golden and the filling is bubbly.
Cool slightly before serving—delicious on its own or with a scoop of vanilla ice cream! Or even drizzle with almond butter!
