Good for the Body: Upside-Down Blueberry Cobbler
It’s easy. It’s no-bake. It’s Paleo. It’s vaguely patriotic.
If you’re looking for a crowd pleaser, look somewhere else because it’s quarantine and this recipe has only been tested on my husband. If you’re look for something that is stupid easy and delicious, your instagram algorithm has blessed you. Look no further. Let’s get into it, shall we?
Upside-Down Blueberry Cobbler
Recipe yields one 4” ramekin
Ingredients
Crust
3 tbsp almond flour
1 tbsp melted coconut oil
1 tsp honey
1/4 tsp cinnamon
1/4 tsp water
Filling
1 cup fresh blueberries
1 tbsp maple syrup
1 tbsp water
Topping
We use this recipe!
Here’s how you do it
In your ramekin, mix the almond flour and cinnamon. Stir in wet ingredients until the mixture is Carlos Santana smooth.
Scrape the “crust mixture” down the sides of the ramekin and flatten at the bottom. Give her a time out to chill in the fridge for at least 30 minutes.
Get those blueberries out and wash the nasty pesticides and coronavirus off of them.
In a small saucepan, bring the blueberries, maple syrup and water to a boil. Reduce to a simmer for 10 minutes until she gets thic. Let that cool until room temperature.
Spoon the blueberry compote into the ramekin and move that tasty treat back to the fridge for another 30 minutes.
Before serving, garnish the cobbler with whatever brings you the most bliss. I piped some whipped cream and cut a strawberry fan because I learned how to do that watching the Kids Baking Championship. Superfluous blueberry garnish added for patriotic warm fuzzies.
Enjoy
