Cassava Flour Blueberry Cobbler

As the cold starts to set in, we can feel that Winter is nearly here! So now is the perfect time to try some winter comfort desserts and warm up from the inside out, grain-free style.

Ingredients

For the Filling

• 4 cups fresh blueberries
• 1 tsp lemon juice
• 1 tsp lemon zest
• 3 tbsp maple syrup
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 tbsp cassava flour

For the Topping

• ¼ tsp baking powder
• ¼ cup maple sugar
• ½ tsp salt
• 1 tbsp vanilla
• ½ cup butter, grated or cubed (or coconut oil), plus additional for greasing the pan
• 1 cup cassava flour
• 1 tsp ground cinnamon

Directions

1. Preheat oven to 180°C. Then Grease an 20cm × 20cm ceramic baking dish.

2. In a large bowl, whisk together lemon juice and zest, maple syrup, vanilla, cinnamon, salt, and cassava flour. Once combined stir in the blueberries and make sure they are fully coated in the mixture.

3. Pour the mixture into the greased baking dish.

To make the Topping

1. Grate the butter on a cheese grater or dice into small cubes.

2. In another bowl, whisk together the cassava flour, baking powder, maple sugar, cinnamon, and salt.

3. Stir in the vanilla and grated (or cubed) butter or coconut oil and use a pastry cutter or 2 forks to combine it until it resembles a crumbled mixture.

4. Spoon the crumble mixture over the blueberries and place in the oven.

5. Bake for 45 minutes or until the top starts to brown. Remove from the oven and let it cool before eating - about 10-15 minutes.