Paleo blueberry cobbler is a light and easy summer dessert for the whole family. In this simple recipe fresh blueberries are baked and topped with crunchy almonds and pecans!
Here’s a not-so secret: I’m slightly obsessed with creating Paleo recipes.
I didn’t always cook and eat Paleo, though. I was vegetarian for 18 years, followed by a year of being vegan, and a few months of being raw vegan. I also dabbled in macrobiotics, juicing, and green smoothies.
Then, about a year ago, after reading half a dozen books on the Paleo lifestyle, I took the plunge and ate meat. Since that first bite of chicken I haven’t looked back.
Here’s a dessert recipe that’s quick and easy. Feel free to use any organic fruit that you have on hand; simply adjust the cooking time so that the fruit gets tender and the topping is golden.
For more Paleo recipes, visit my blog Real Healthy Recipes.
Healthy Blueberry Cobbler
- 4 cups fresh, organic blueberries
- Juice of 1/2 a lemon
- 1 packet Stevia
- 2 cups almond meal
- 1/2 cup pecans, chopped
- 1/2 cup coconut oil, melted
- 1/4 cup pure maple syrup, grade B
- 1/2 t ground cinnamon
- 1/2 t sea salt
- Preheat oven to 375 °F.
- Wash the berries and place in a 9″x9″ baking dish. Squeeze the lemon juice and evenly sprinkle the Stevia over the berries.
- In a medium bowl, combine the almond meal, pecans, coconut oil, maple syrup, cinnamon and salt.
- Spread the topping evenly over the berries. Bake for 30-40 minutes, until the fruit is bubbly and the topping is golden.
(You’ll Also Love: Paleo Blueberry Muffins)