Gluten-Free Blueberry Cobbler

Step 1

Preheat the oven to 350°F. Prepare a small baking dish (I used an 8″ cast iron pan) by greasing with coconut oil.

Step 2

In a bowl, combine the berries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the pan.

Step 3

In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and maple syrup. Mix until smooth. Let stand for one minute to thicken, and then dollop over the berry mixture.

Step 4

Bake for 35 to 40 minutes, or until bubbling and slightly thickened. It will thicken more as it cools. Serve warm with ice cream or whipped cream!