Blueberry Pecan Cobbler

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.

5 from 2 votes

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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.

Course Dessert

Cuisine American

Keyword gaps, grain free, healthy, paleo

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12

Calories 257 kcal

Author Sarah Pope

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

1. 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.  

2. Mix all ingredients together and pour over the top of the blueberries. 

3. 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.

4. Serve with creme fraiche topping or traditional white sauce. Dairy or dairy-free whipped cream or homemade vanilla ice cream are wonderful also.

5. Refrigerate leftovers in a glass bowl with a tight-fitting lid once cooled.

Nutrition Facts

Blueberry Pecan Cobbler Recipe

Amount Per Serving (0.5 cup)

Calories 257 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g40%

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 31mg10%

Carbohydrates 26g9%

Fiber 3g12%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.