blueberry cobbler for the win!

June 7, 2018

What you might not know about me is that I am a huge hockey fan and right now I am so stoked that the Washington Capitols are in the finals!  Rock the Red!!  We made this really easy paleo blueberry cobbler to eat during Tuesday nights game.  It's so delicious and it whips up in a cinch!


Let me know what you think...






For the filling

  • 4 cups of organic blueberries

  • 1 tablespoon arrowroot flour

  • Zest of one organic lemon


For the Crust

  • 1 cup coconut manna

  • 3 tablespoons arrowroot flour

  • 3 tablespoons sugar

  • 1 teaspoon coconut flour


and finally.... for the whipped cream

  • 1 can coconut creme, refrigerated




Preheat oven to 350F.


Add all ingredients for the filling into a bowl and toss to coat all ingredients evenly on the blueberries.  The arrowroot flour thickens the cobbler just a little bit once the blueberries cook and melt together with the rest of the ingredients.


Add the crust ingredients to a bowl and using a fork mix them together well.  It should form into a dough like consistency.   *Note : sometimes coconut manna will separate into the coconut oil on the top and the meat on the bottom so I always scoop straight down and don't take the top layer all at once, that way you get a good crust consistency.


Divide the blueberries into ramekins and crumble crust evenly on top of the blueberry mixture.


Place ramekins on cookie sheet and place in preheated oven for 30-45 minutes (depending on your oven)  The cobbler crust should be brown and the blueberries should be like a bubbling jam.


To make coconut whipped creme, place coconut creme into a bowl and using a mixer attachment, whip until it becomes a smooth creme.  Top by the spoonful onto the cooled blueberry cobbler.


It is delicious!!








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