Gluten Free Blueberry Mint Cobbler
This delicious and easy seasonal blueberry cobbler tastes fresh and light with the addition of mint. It's gluten free, dairy free, and refined sugar free.
Servings 9 servings
Equipment
Ingredients
Blueberry Filling
- 2 tablespoon coconut oil
- 8 cups fresh blueberries (about 50 oz)
- ¼ cup coconut sugar
- 2 tablespoon tapioca starch
- 1 T diced mint leaves
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Gluten Free Cobbler Topping
- ¾ cup milk of choice, divided
- 1 teaspoon apple cider vinegar
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 2 tablespoon tapioca starch
- ⅓ cup coconut sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 4 tablespoon cold coconut oil or butter
- 1 egg whisked
- extra coconut sugar or sanding or turbinado sugar
Instructions
- Preheat oven to 375F.
- Mix ½ cup of milk and apple cider vinegar for the topping together and set aside.
- Place the 2 tablespoon of coconut oil in the bottom of a 8x8 baking dish and place in the oven while it preheats so that oil melts.
- Combine all ingredients for the blueberry filling in a large bowl and mix well. Set aside.
- Combine dry ingredients for the biscuit topping in a medium bowl.
- Cut the coconut oil into the flour mixture until you have a sand like texture with small pebbles of oil.
- Add the whisked egg and buttermilk and mix to combine until dough comes together.
- Pour blueberry mixture into the prepared baking pan. Use a large cookie scoop to scoop cobbler topping evenly over the top of the blueberries.
- Brush the top of the cobbler with the extra milk and sprinkle with sugar.
- Bake for 30-35 minutes until top is golden brown, edges are crisp, blueberries are bubbling, and a toothpick comes out just clean.
- Let cool on a wire rack.