Healthy u0026amp; Delicious Blueberry Cobbler (12g Protein Per Serving!)
u003cstrongu003eAPPROXIMATE MACROS per serving:u003c/strongu003eu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~403u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~12gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~32gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~26g
Servings 6 servings
Calories 403kcal
Ingredients
- 6 cups frozen blueberries (no need to thaw) juice of 1 lime choose one: 1 tbsp coconut sugar (for a thicker, less juicy filling)- can add more if you want sweeter or 1 tbsp maple syrup 2 tbsp arrowroot powder or cornstarch (can bump to 2.5 tbsp for extra thickness) 1/2 tsp vanilla bean paste pinch of sea salt protein crumble topping: 1 1/2 cups almond flour 1/2 cup vanilla protein powder (plant-based or your favorite) 1/3 cup coconut sugar or date sugar 1/4 tsp cinnamon pinch of sea salt 2 eggs (or 2 flax eggs) 1/4 cup avocado oil or melted coconut oil 1 tsp vanilla extract
Instructions
- preheat oven to 350°f and lightly grease a 7x11-inch baking dish (a 9x13 will work too—cobbler will be slightly thinner).
- make the filling: in a large mixing bowl, toss the frozen blueberries with lime juice, coconut sugar (or maple syrup), arrowroot, vanilla paste, and salt until evenly coated. pour into the prepared pan and spread into an even layer.
- make the topping: in another bowl, whisk together almond flour, protein powder, coconut sugar, cinnamon, and salt. add eggs, oil, and vanilla extract. stir until a thick, slightly sticky dough forms.
- assemble: use your hands or a spoon to crumble the topping evenly over the blueberry filling. it’s okay if some berries peek through—those bubbly pockets look beautiful after baking.
- bake for 35 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
- cool for 15-20 minutes before serving to help the filling thicken slightly.