Ingrédients pour Almond Blueberry Cobbler
- 3 cups frozen blueberries
- 1/2 cup (1 stick) cold butter, cut into cubes
- Self Rising Flour
- 1/4 cup granulated sugar and 2 tablespoons brown sugar
- Evaporated Milk
- 1 teaspoon almond extract
- Ground Cinnamon
- Pam Cooking Spray (for greasing dish, quantity as needed)
- 1/4 cup almond flour
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/2 cup milk
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Comment préparer Almond Blueberry Cobbler
- Preheat your oven to 375°F (190°C).
- In a large bowl, gently combine the blueberries, almond flour, granulated sugar, brown sugar, lemon zest, and almond extract. Make sure the blueberries are evenly coated.
- Pour the blueberry mixture into a greased 8x8 inch baking dish.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cold butter until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Do not overmix.
- Spoon the topping evenly over the blueberry filling.
- Bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool for at least 15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream (optional)!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
232g
Fat
58g
Carbs
26g
