Healthy blueberry pecan cobbler recipe sweetened only with fruit and grain-free too. It is a seasonal comfort food like no other.
I recently had some pecan flour in my freezer and fresh seasonal blueberries our family had just picked at our local farm.
Blending these flavors together into a blueberry pecan cobbler turned out to be an amazing summer treat!
If you prefer not to use sprouted pecans in the recipe to make the flour, be sure to maximize the nutrition and digestibility of the nut flour by soaking the raw pecans overnight.
Then, dry them in a dehydrator or warm oven before grinding. Due to the oiliness of the nuts, I use a coffee grinder instead of a grain mill for this particular task.
Here’s the how-to…
For every 4 cups of pecans, add 1 tablespoon of sea salt to filtered water in a bowl and stir. Soak for 7 hours or overnight before drying at 150 °F/ 66 °C on cookie sheets in your oven. You can also use a food dehydrator.
More on why and how to soak nuts in the linked article.
If you don’t have any raw pecans available to grind into flour for this recipe, almond meal or flour is an easy substitute. Be aware, however, that almonds are about 12 times higher in oxalates than pecans, which can be a problem for some folks who are sensitive.
If you cannot tolerate nuts at all, these low oxalate sunflower seed flour would be the best alternative.
If you love cobbler and would like more healthy versions to enjoy, try this recipe for peach cobbler and this one for paleo apple cobbler too. 🙂
Enjoy this warm, comforting treat sweetened only with fruit and no grain-based carbs.
Blueberry Pecan Cobbler Recipe
Healthy blueberry pecan cobbler recipe sweetened only with fruit and grain-free too. It is a seasonal comfort food like no other.
Ingredients
- 1 pint fresh blueberries
- 2 cups pecan flour finely ground
- 1/4 cup coconut flour
- 1/2 cup date syrup
- 1/2 cup expeller pressed coconut oil
- 2 eggs
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp sea salt finely ground
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp orange extract optional
Instructions
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Spread the blueberries in the bottom of a glass baking dish – pick the size based on how deep you prefer your cobbler. I used a round Pyrex baking dish 10" across.
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Mix all ingredients together and pour over the top of the blueberries.
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Bake in a preheated 350 °F/ 177 °C oven for 40 minutes or until the topping is firm, golden brown, and the filling is bubbling.
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Serve with creme fraiche topping or traditional white sauce. Dairy or dairy-free whipped cream or homemade vanilla ice cream are wonderful also.
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Refrigerate leftovers in a glass bowl with a tight-fitting lid once cooled.
I’m allergic to coconut. Could I substitute sorghum flour or brown rice flour?
I think coconut absorbs a lot more.
Thank you,
Becky Simpson
Cassava flour would be my top pick as a substitute for the coconut flour.
Thanks for the heads up about the new dirty dozen list, Daryl. I'm going to be blogging about this and EWG this week (May 10, 2010)
Hi Sarah,
I was just updating my dirty dozen/clean 15 list and saw that blueberries made the dirty dozen list this year. I don't know why the change, but thought I'd pass on the info.
Will almond flour work as well?
There are at least 3 WAPF Chapter Leaders in my local metro area last time I checked. If you go to the local chapters section of westonaprice.org and email the chapter leader closest to where you are, he/she would be happy to send you the list.
Yay, a low-sugar/grain free dessert. I can do this, and blueberry season will be here before you know it! Thanks!