This tastes like a blueberry cobbler. Not sure if I can call it a cobbler though with the absence of a crust. It was REALLY good! My husband ate two of these, and said that it was definitely something he would eat again. My son was busy having a sleepover, but I am pretty confident that he would’ve loved it.
- 18 ounces organic blueberries
- 1/2 cups almond meal
- 2 Tbsp +2 Tbsp tapioca flour
- juice of 1/2 lemon
- 2 Tbsp ghee or coconut oil, melted
- 2 Tbsp + 1 Tbsp grade B maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- pinch of salt
Preheat oven to 350 degrees. In a bowl, combine blueberries, lemon juice, 2 Tbsp tapioca flour and 2 Tbsp maple syrup. Divide into ramekins (quantity depends on size of ramekins you’d like to use). In a bowl, combine remaining ingredients. Spoon the crumble over the blueberries. Bake about 35 minutes until golden brown and bubbly. Keep watch to make sure that the top doesn’t burn. If it gets too dark, lay a piece of aluminum foil over the top and continue to cook. Allow to rest for 10 minutes, and serve warm.