Ingredients
Method
- Preheat oven to 350F.
- In a large bowl, mix together blueberries, maple syrup, lemon juice, and vanilla. Then add arrowroot starch and toss blueberries.
- Spoon berries into an 8x8 inch pan, leaving juice in bowl behind.
- In another bowl, mix together oats, walnuts, almond flour, and salt.
- Stir in maple syrup, coconut oil, and vanilla until well combined.
- Spread cobbler topping on top of blueberries until most of the blueberries are covered.
- Bake in oven for 40-45 minutes or until topping is golden brown.
- Let cool for 15 minutes before eating. Store leftovers in refrigerator.
Nutrition
Video
Notes
- Extra topping. I suggest doubling the cobbler topping if you really like extra crumble topping.
- Don't skip the arrowroot or cornstarch in the berry base! It's listed as optional, but trust me — it keeps the filling from getting too runny and gives you that thick, jammy texture you're looking for. Totally worth it.
- Use fresh or frozen fruit only — not canned. Canned fruit has added sugars and extra liquid that will throw off the whole texture of the cobbler. No need to thaw frozen fruit before adding it in!
- Let it cool for a full 15 minutes before serving. I know it smells incredible right out of the oven, but the inside continues to thicken as it cools. Cut in too soon and it'll be runny — let it sit and you'll get that perfect gooey, scoopable texture.