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
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
- Preheat the oven to 350F and lightly grease a 9×9″ pan.
- In a large mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, and salt. Stir well.
- 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.
- 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.
- 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.
- Mash most of the diced rhubarb & blueberries. Then pour the blueberry mixture over the baked crust in the pan.
- Crumble the rest of the almond flour “crust” mixture over the blueberry filling in the pan.
- 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