Wild Blueberry Cobbler

Recipe by Aimee Harris Niedosik | CleanCuisine.com for Wyman’s

Ingredients:

• 6 cups Wyman’s Wild Blueberries
• 1/2 cup coconut sugar
• 1/2 cup almond flour
• 1 tablespoons lemon juice
• 1 cup gluten free flour
• 1/2 cup almond flour
• 1/2 cup coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 cup milk
• 1 egg
• 1 teaspoon vanilla
• 3 tablespoons coconut oil, melted and cooled

Directions:

1. Preheat oven to 375
2. In a large bowl, combine the wild blueberries, coconut sugar, almond flour and lemon juice
3. Add to a 2.5 quart, oven-safe cookware (we used the 10” Xtrema Versa)
4. Set aside
5. In a large bowl, combine the flours, coconut sugar, baking powder, baking soda and cinnamon and whisk until well combined.
6. In a separate small bowl, combine the milk, egg and vanilla. Whisk until well combined.
7. Add the cooled coconut oil and whisk again.
8. Add the liquid ingredients to the flour mixture and stir just until well combined. Do not over-stir.
9. Using a large cookie scooper (or 2 spoons work too), drop the dough on top of the blueberries.
10. Bake for 35-40 minutes. The blueberries will bubble and the cobbler will be browned.
11. Let rest for about 10 minutes, then serve with your favorite ice cream or cool whip.