Blueberry Cobbler (AIP/Paleo)

Blueberry Cobbler (AIP/Paleo)

Being from the mountains, blueberries are a big part of early summer. My dad grows blueberries in our back yard and there are tons of blueberry farms all around us. The great thing about this, is that locally grown seasonal blueberries are incredible, nothing like a lot of store bought blueberries. They are huge and juicy and have the perfect balance between sweetness and tartness.

At this time of year blueberries often find their way into just about every meal on our table. In a smoothie for breakfast, on salad for lunch, they can even be delicious paired with meat for dinner, but my favorite use for them is in cobbler.

There is just something about cobbler that gives me a sense of nostalgia for those southern summer days filed with time outside, work in the garden, and kids running through the sprinkler. It is one of the quintessential staples of summer for me. A staple, that until now, I had not enjoyed in many years. This year I decided that I wanted to give it a try and I was very pleased with this result. This cobbler is easy to make, simple, and delicious. I served it last week and my hubby liked it so much I found him sneaking the last bit out of the pan as a snack the next day.

Summer is the best and easiest time to eat local so if you are lucky enough to have some blueberries around you this summer I highly recommend that you sneak them into a cobbler and enjoy!

 Blueberry Cobbler (AIP/Paleo)

Blueberry Cobbler (AIP/Paleo)

Serves 6

Ingredients:

3 ½ cups of fresh blueberries

1 TBS melted coconut oil plus more for greasing

1 tsp vanilla extract (optional)

½ lemon, juiced

2 TBS honey

1/2 cup of arrowroot flour

1/2 cup of coconut flour

1/2 cup of honey

4 TBS melted coconut oil

a pinch of salt

2 tsp baking soda

1 tsp cream of tartar

½ tsp cinnamon

Directions:

Preheat oven to 300 degrees. Grease a 9×9 baking dish with coconut oil. In a small bowl combine your 1 TBS melted coconut oil, vanilla, 2 TBS honey, and your lemon juice. Cover the bottom of the pan with your blueberries and then pour the liquid over top, tossing to coat. In a medium bowl combine your arrowroot and coconut flour along with your honey, salt, coconut oil, baking soda and cream of tartar. Mix thoroughly. Spoon the batter over the blueberries leaving only a few holes for the blueberries to poke through. Sprinkle your cinnamon on top and bake for about 30 minutes or until the entire crust is golden brown. Serve alone or with some coconut milk ice cream and enjoy!

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