Blueberry Cobbler

Jason and I have been trying to be on our best behavior!  Yesterday was a tough day for both of us.  We had a lot going on and were under a good deal of stress.  I don’t know about ya’ll, but usually when I escape from an incredibly hard day I feel the need to comfort myself in some indulgence!  Trying to be as compliant as possible with not eating out and such; I decided a dessert was in order — as long as it was super simple and didn’t have too much junk.


When at all possible I try to find sweetness in fruits instead of adding extra sugar.  Recently Jason and I were reminiscing about a particular dessert they used to serve in our high school cafeteria.  Haha funny that we remember that far back — especially something like a silly dessert.  Whoa, hold on though… this peach cobbler that they served was no joke!  It was warm and gooey.  The crust was buttery and flaky and the top was coated with a fine layer of crisp brown sugar.  It was a favorite.

I figured I could replicate it somehow, with ingredients that we hold dear.  The result?  An “oh, so good, I will definitely make this again” cobbler.  I decided to go with blueberries, but you could make anything work.  Instruction step #1 — make it once, and repeat.  🙂



  • 16 oz. blueberries, I used frozen but fresh would be great
  • 1/3 c. pure maple syrup + 1 tbsp.
  • juice of 1 lemon
  • 2 c. almond meal
  • 1/2 c. nuts of your choice (I had almonds on hand)
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. baking soda
  • 4 tbsp. cold butter
  • 1/2 tbsp. coconut palm sugar


  1. Start by combining the blueberries, 1/3 c. maple syrup, and lemon juice in a medium sauce pan.  Heat over medium until the berries start to bubble — you want them to thicken up a bit.  This process takes about 10 minutes.
  2. Meanwhile combine all dry ingredients along with the remaining tbsp of syrup and cold butter in a food processor.  Process until the mixture is light and crumbly.
  3. Pour your berries in a 9″ pie dish and top with crust.  Don’t pat it down, just crumble it all over making sure to go all the way to the edge.
  4. Now here’s where that fine crisp layer comes in!  Lightly sprinkle your coconut palm sugar all over the crust.
  5. Bake in the oven for 20 minutes at 375 degrees, or until the top of your crust is lightly browned.
  6. Allow to cool slightly, but we enjoy it warm.  If you want to indulge even more — a scoop of cool vanilla ice cream over the top is absolutely divine.

**Note:  If you’re looking for a dessert that is comforting, but don’t want too much sweetness you can omit the maple syrup in the berries without fail.  The berries are sweet enough that it’s really only added for that extra indulgence.  If you want to watch the amount of sweetener, just leave it out!




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3 Responses to “Blueberry Cobbler”

  1. susan ivey says:

    what temp for the oven? 🙂

  2. susan ivey says:

    thanks! i’m sure i will!!!

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