PALEO BLUEBERRY COBBLER RECIPE BY TASTY
Here's what you need: almond flour, sliced almond, virgin coconut oil, organic maple syrup, additive-free cinnamon, nutmeg, sea salt, fresh blueberry, lemon
Provided by Melissa Boyajian
Categories Bakery Goods
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- In a medium-size bowl, combine almond flour, sliced almonds, coconut oil, maple syrup, cinnamon, nutmeg, and salt. Set aside.
- Divide the blueberries evenly among ramekins. Squeeze the lemon juice over the blueberries.
- Sprinkle the almond mixture over the blueberries.
- Bake for 30-35 minutes, or until browned.
- Let cool before serving.
- Garnish to your liking.
- Enjoy!
Nutrition Facts : Calories 537 calories, Carbohydrate 42 grams, Fat 39 grams, Fiber 11 grams, Protein 12 grams, Sugar 24 grams
ALMOND FLOUR BREAD
This is a delicious grain-free bread made out of almond flour that is high in protein and low in carbohydrates.
Provided by Honestly Fitness
Categories Bread Yeast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
- Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
- Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.1 g, Cholesterol 93 mg, Fat 19.5 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.3 g, Sodium 308.7 mg, Sugar 1.3 g
BLACKBERRY-ALMOND COBBLER
Provided by Damaris Phillips
Categories dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Adjust the oven rack to the lowest position; preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.
- For the filling: Dissolve the cornstarch in 2 tablespoons water and the lemon juice. In a large bowl, combine the blackberries, sugar and lemon zest (Depending on the sweetness of the blackberries, start with 1/3 cup sugar and add more as needed.) Pour the cornstarch mixture over the berries; toss to coat. Pour the filling into the prepared baking pan.
- For the crust: Combine the flour, almonds, sugar, salt and butter in a food processor. Process until the mixture resembles a coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dough begins to pull from the sides of the bowl. Gather the dough together on a floured work surface and pat it into a rectangle.
- Roll out the dough into a 1/4-inch-thick rectangle that measures about 11-by-15 inches. Transfer the crust to the baking pan, laying it directly on the blackberry filling. (Any overhanging crust can be rolled inward.) Prick the crust a couple times with a fork.
- Bake until the crust is golden brown and the filling is thick, 35 to 45 minutes. If the top starts to get too dark, cover it with aluminum foil and continue cooking.
- Spoon the cobbler onto plates and serve with vanilla ice cream if desired.
VEGAN CHERRY COBBLER WITH ALMOND BISCUIT TOPPING
We love local spring cherries, but our cobbler works equally well with fresh or frozen cherries. We chose easy drop biscuits for the topping since they allow the jewel-like cherry juices to bubble up around them--a great visual showcase for a simple desert. Baking the cherries first without the topping gives them time to soften in their own juices, and dropping the biscuits on hot filling helps them cook through--no soggy bottoms. Almond goes beautifully with cherries, so we use almond extract in both the filling and topping, plus a little almond flour in the topping as well.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Scant tablespoon vegan raw, turbinado or granulated sugar, for sprinkling
- Position an oven rack in the center of the oven, put about a 9-inch piece of foil on a rack below it and preheat the oven to 400 degrees F.
- For the filling: Whisk the granulated sugar and cornstarch in a large bowl. Add the cherries and their juices and toss to coat the berries well; stir in the lemon juice and almond extract. Pour the mixture into an 8-inch square, 9-by-2-inch round or other 2-quart baking dish. Cover the baking dish with foil and bake until very hot and beginning to bubble around the edges, 25 to 30 minutes. (The colder your cherries, the longer it will take.)
- For the topping: While the berries cook (about 20 minutes into the baking time is fine), whisk together the all-purpose flour, almond flour, granulated sugar, baking powder and salt in a large bowl. Stir the coconut oil and almond extract into the measuring cup or bowl with the cashew milk. Add it to the flour mixture and toss with a fork, then stir with a spatula or wooden spoon to make a cohesive dough.
- Carefully remove the filling from the oven, remove the foil and give the mixture a good stir. Working quickly, drop 8 to 10 spoonfuls of topping over the filling, making sure a few of them touch the edges of the dish, sprinkle with the raw sugar and bake until the topping is golden brown and crisp and a skewer inserted in a few biscuits comes out clean, about 25 minutes. Let the cobbler cool about 30 minutes, during which time it will thicken up a bit, then divide among bowls and serve.
PLUM, ORANGE & ALMOND COBBLER
This comfortingly cakey cobbler makes a warming end to any meal
Provided by Jane Hornby
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix plums, sugar, 1 tbsp flour and cinnamon in a large baking dish. Splash over the orange juice, cover with foil, then bake for 30 mins until the fruit has softened.
- Mix the ground almonds, zest and flour with the salt and baking powder in a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop. The mix should be stiffish but spoonable.
- Take the plums from the oven, uncover, then top with 6 big spoonfuls of batter. Scatter with flaked almonds and a little sugar. Bake for 30-35 mins until topping is golden and the fruit bubbles underneath. Scatter with more caster sugar to serve.
Nutrition Facts : Calories 459 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 43 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.94 milligram of sodium
ALMOND PEAR COBBLER
I took a regular cobbler recipe and mixed it up by replacing 2/3 of the regular flour with almond flour and subbing half of the sugar for splenda. I also leave out any sugar in the fruit since pears are a very naturally sweet fruit. Turns out great every time.
Provided by MsTeechur
Categories Dessert
Time 1h
Yield 1 Baking Dish Full, 8 serving(s)
Number Of Ingredients 10
Steps:
- Slice peaches. Peel if desired.
- Take a glass baking dish and melt butter into the bottom of it.
- Mix together all dry ingredients.
- Add skim milk to dry ingredients and mix well.
- Pour batter into baking dish but do not stir.
- Drop pears onto batter. While baking the batter will rise up around the fruit.
- Bake for 45 minutes at 350 degrees.
- The combination of the whole wheat and almond flour gives it a slight almond flavor and a very interesting consistency. I've also used coconut flour and it was very good as well.
- Of course if you are Celiac or medically intolerant of gluten, you can use it with rice flour or just go all almond or coconut.
Nutrition Facts : Calories 171.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.7, Sodium 256.3, Carbohydrate 30.1, Fiber 4.1, Sugar 19, Protein 1.9
ALMOND RHUBARB COBBLER
In spring, I frequently make this tangy biscuit-topped treat.-Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring 1/2 cup sugar and water to a boil. Add the rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir until thickened and bubbly, 2 minutes. Stir in butter and almonds. Reduce heat to low; stir occasionally or until butter is melted. , In a large bowl, combine dry ingredients; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into a 2-qt. shallow baking dish. Drop topping into six mounds over the rhubarb mixture. , Bake, uncovered, at 400° until golden brown, 20-25 minutes. If desired, sprinkle cobbler with almonds after removing from oven. Serve warm.
Nutrition Facts : Calories 427 calories, Fat 18g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 335mg sodium, Carbohydrate 63g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.
ALMOND CHERRY COBBLER
This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. -Melissa Wagner, Eden Prairie, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place cherries in an 8-in. square baking dish coated with cooking spray., In a small bowl, mix flour, 1/4 cup sugar, baking powder and salt. Add milk and melted butter; stir in just until moistened. Spread over cherries., In another bowl, mix cornstarch, cinnamon and remaining sugar; sprinkle over batter. Mix boiling water and almond extract; pour slowly over top. Bake, uncovered, 45-50 minutes or until top is golden brown and filling is bubbly. Serve warm.
Nutrition Facts : Calories 297 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 225mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY-ALMOND BREAKFAST COBBLER
Cobbler for breakfast? Why not! Made with slightly-better-for-you ingredients than a traditional cobbler, this variation is a great way to start the day! And don't let the long list of ingredients fool you: it comes together pretty quickly.
Provided by Kim
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
- Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
- Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
- Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
- Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
- Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.
Nutrition Facts : Calories 323 calories, Carbohydrate 35.1 g, Cholesterol 39.9 mg, Fat 18.3 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 5.2 g, Sodium 199.9 mg, Sugar 20.1 g
ALMOND BLUEBERRY COBBLER
I got a recipe from a friend for Pear Cobbler. It was Really good. I decided to come up with my own recipe. The only thing that I kept the same was the sugar and flour measurments.
Provided by MandH Cornucopia
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- In a microwave safe dish pour in blueberries and add stick of butter. Put microwave on defrost and microwave for 6 minutes. After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
- In a mixing bowl mix sugar and flour.
- Add evaporated milk. Stir until well mixed. Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
- Add Almond extract.
- In a 9x12 dish (I used glass) spray non-stick cooking spray. (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.).
- Pour blueberry and butter mixture into your baking dish.
- Sporatically pour sugar mixture over blueberry mixture. You dont want to much "dough" in one spot so be careful.
- Lightly sprinkle a little more cinnamon on top
- Place in oven and cook for 1 hour at 350°F.
Nutrition Facts : Calories 497.9, Fat 18.9, SaturatedFat 11.7, Cholesterol 52.9, Sodium 445.8, Carbohydrate 80.5, Fiber 3.3, Sugar 58, Protein 5.6
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4.7/5 (12)Total Time 1 hr 17 minsServings 9Calories 316 per serving
- Preheat the oven to 375°F. Butter a 2-quart casserole dish or 9" square baking pan., To make the filling: Place the fruit in a large bowl., In a smaller bowl, whisk together the sugar, Instant ClearJel, cinnamon, nutmeg, lemon zest, and salt., Pour the dry mixture and the lemon juice over the berries and stir to combine., Transfer the fruit to the prepared baking dish., To make the topping: Whisk together the flours, sugar, baking powder, and salt.
- Work in the butter until the mixture looks like cornmeal., Whisk together the egg, heavy cream, and almond extract, and stir quickly and gently into the dry ingredients., Scoop or spoon the dough over the fruit in the baking dish.
- Bake the cobbler for 60 minutes, or until the fruit is bubbling in the center and the topping is cooked through., Remove the cobbler from the oven and serve it warm, with whipped cream or ice cream.
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