Wholesomely Hannah

healing through food, SCD-based recipes

scd blueberry rhubarb crisp

The BEST fresh & zesty summer cobbler for the specific carbohydrate diet! I’m convinced that there’s nothing more nostalgic than this dessert on a warm summer night…

A Healthier Version of the Classic Blueberry Cobbler!

I LOVE fruit-filled desserts in the summer: whether its a cobbler, crisp, pie… you name it! They’re the perfect combination of sweet & fresh after a day spent in the sun.

blueberry cobbler for the specific carbohydrate diet

The flavors of blueberry and rhubarb pair together SO well, but the blueberries can also be replaced with any other summer berries you have on hand! Some of my favorite “blueberry replacements” include strawberries, blackberries, or raspberries.

Rhubarb has a sour, almost lemon-like flavor. It’s a perfect contrast to the sweet berries and buttery crust in this dessert.

easy gluten-free blueberry rhubarb cobbler recipe refined sugar free

How to Make the Perfect Almond Flour Crust

Speaking from experience, the best almond flour crust needs melted butter, a sticky sweetener (such as honey), texture from chopped nuts, and some coconut flour.

A melted fat such as butter or coconut oil is KEY to the buttery flavor of a good cobbler crust! I also always use honey to add just a hint of sweetness to the crust. Using a sweetener also helps caramelize the top of the crust to also help make it a little bit sturdier. My “go-to” sweetener is always honey, since its one of the only scd-friendly sweetener options! The flavor of honey is also SO GOOD paired with the blueberries in this healthy dessert.

easy and healthy summer dessert recipe

Coconut flour is also a key ingredient to make sure the crust can hold up to the moist fruit filling of a cobbler so it doesn’t turn into mush! I also love adding a few chopped nuts to crusts of a fruit dessert to add some texture difference to the mashed fruit filling. For this blueberry rhubarb cobbler recipe, I used chopped pecans.

I’ve also made a pecan pie crust multiple times in a lot of my single-serve recipes. I actually prefer the prominent pecan flavor for my key lime pie recipe & my blueberry danish puff pie recipe!

But I also use an almond flour crust for a lot of my other specific-carbohydrate-diet-based desserts. One of my favorite things to use my almond flour crust recipe for is this paleo chocolate cream pie recipe!

How to Make SCD Blueberry Rhubarb Cobbler

Step 1: Make the blueberry rhubarb filling. In a small pot, combine the frozen blueberries, fresh diced rhubarb, honey, lemon juice, and salt. Cover and let simmer over medium heat for about 5 minutes.

how to make healthy blueberry rhubarb filling

Step 2: In a large bowl, combine the almond flour, coconut flour, baking powder, salt, cinnamon, and chopped pecans. Stir well.

how to make an almond flour pie crust

Step 3: Add in the melted butter, honey, and vanilla. Mix well until a cohesive dough forms.

healthy pie crust recipe
easy almond flour pie crust

Step 4: Press 2/3 of the crust mixture into the bottom of a lightly greased 9×9″ pan. Set aside the extra 1/3 of the mixture for the topping. Bake the crust for 5 minutes.

how to make a healthy cobbler

Step 5: Pour the blueberry rhubarb mixture over the baked crust. Top with the remaining 1/3 of the crust as “crumbles” over the top.

how to bake a blueberry cobbler

Bake for 20 minutes until the crumble topping is golden-brown. Slice into 9 squares and serve warm!

healthy cobbler recipe
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scd blueberry rhubarb cobbler

  • Author: Hannah Carney
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 9 servings 1x
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Description

A bright & zesty blueberry rhubarb cobbler with a buttery almond flour pecan crust! SCD-friendly, gluten-free, grain-free, refined-sugar-free, paleo.

Ingredients

Scale

Crust/crumble:

  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup chopped pecans
  • 1/4 cup honey
  • 1/2 cup butter, melted
  • 2 tsp. vanilla extract
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. cinnamon

Filling:

  • 2 cup fresh rhubarb, diced
  • 1 cup fresh blueberries
  • 1 tbsp. lemon juice
  • 1 tbsp. honey
  • 1/4 tsp. salt

Instructions

  1. Preheat the oven to 350F and lightly grease a 9×9″ pan.
  2. In a large mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, and salt. Stir well.
  3. Add in the honey, melted butter, vanilla, and apple cider vinegar. Stir just until ingredients are well-combined and a dough forms. Stir in the chopped pecans.
  4. Press 2/3 of the dough mixture into the bottom of the greased pan. Set aside the rest to use for the crumble. Bake the “crust” in the pan for 5 minutes. 
  5. In a stovetop pot, combine the rhubarb, blueberries, lemon juice, honey, and salt. Cook over medium heat for about 5 minutes, or until the blueberries and rhubarb are soft enough to burst with a fork.
  6. Mash most of the diced rhubarb & blueberries. Then pour the blueberry mixture over the baked crust in the pan. 
  7. Crumble the rest of the almond flour “crust” mixture over the blueberry filling in the pan. 
  8. Bake for 20 minutes.
  • Category: something sweet
  • Method: bake

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 12
  • Fat: 23
  • Carbohydrates: 17
  • Fiber: 5
  • Protein: 5

Keywords: specific carbohydrate diet, healthy cobbler recipe, easy dessert, healthy dessert, gluten-free recipe, paleo, blueberry cobbler, rhubarb recipe