RICHMOND, Va. -- Is there anything better than warm blueberry cobbler with a scoop of ice cream? Health coach, Erika Schlick shows us how to make this sweet spring treat with a healthy twist. For this recipe and more visit her website.
Ingredients
Filling
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cupmaple syrup
1 tablespoonvanilla extract
1 teaspoonground cinnamon
¼ teaspoonsalt
1 tablespooncassava flour
4 cups fresh blueberries
Topping
1 cupcassava flour
¼ teaspoonbaking powder
¼ cupmaple sugar
1 teaspoonground cinnamon
½ teaspoonsalt
1 tablespoonvanilla
½ cup butter, grated or cubed (orcoconut oil), plus additional for greasing the pan
Directions
1. Preheat oven to 350F.
2. Grease an 8 x 8 ceramicbaking dish.
3. In a largebowl, 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.
4. Pour the mixture into the greasedbaking dish.
Make the topping
1.Grate the butter on a cheese grater or dice into small cubes.
2. In anotherbowl,whisk together the cassava flour, baking powder, maple sugar, cinnamon and salt.
3. Stir in the vanilla andgrated (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.
6. Remove from the oven and let it cool before eating, about 10-15 minutes.
7. Serve withdairy free ice cream ornut milk.
