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This Skillet Blueberry Almond Cobbler is easy, dairy free, gluten free, and refined sugar free. You’ll love every scoop of this delicious dessert!

Stop what you’re doing. Stop all the things you’re doing. Yes, that. This is better than that. That can wait. Put that down. You’re really going to want to give your full attention to this Skillet Blueberry Cobbler.

I’ve been making blueberry cobbler for years and I’ve played with lots of variations. I think where I’ve landed is really something special.

Of course I’ve made it a bit healthier. I bet you knew that. But you will not know it when you eat it. That’s a promise from me to you.

Now about the blueberry filling. This is where all the magic happens. Fresh blueberries, orange juice, orange zest, almond extract, honey, and a pinch of salt.  Pour it all into your 10 inch cast iron skillet.

For the dough I’ve used almond four and coconut flour instead of white flour. Those plus a few simple ingredients create the yummy breaded topping. Stir them together in a large bowl (no need to use a mixer). Then use your hands to crumble it up and spread it over your blueberry filling. Top with sliced almonds. Now you’re ready for the oven.

When this Skillet Blueberry Almond Cobbler is done baking your blueberries will be bubbling, the topping will be beautifully browned, and your kitchen will smell like heavenly almond extract.

Let it sit for a few minutes. And then… Oh my.

Did you notice the sugar in this recipe? Nope. That’s because there is zero refined sugar. This cobbler is still perfectly sweet thanks to honey or maple syrup in the blueberry filling and that apple sauce added to the dough.

Maple Syrup vs Honey

This cobbler is simply sweetened and you can use either maple syrup or honey. Both work beautifully. One truly isn’t better than the other here so take your pick.

Can you use frozen blueberries?

You can but the filling will be more liquidy if frozen blueberries are used.

Can you sub a different flour?

No, you can’t. Flours can rarely be subbed 1:1 so I do not recommend a flour substitution here. If you’re looking for a cobbler that uses a different flour I recommend googling for one that’s been tested with that specific flour.

How to store leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

How to serve this cobbler

Enjoy this dessert as is or top it with your favorite ice cream or whipped cream. Anyway you serve it you’ll have a lot of happy eaters asking for seconds.

4.97 from 29 votes

Skillet Blueberry Almond Cobbler

By Christina
This Skillet Blueberry Almond Cobbler is dessert perfection and seriously swoon worthy! You won’t believe it’s dairy free, gluten free, and sweetened with honey!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8 servings

Ingredients 

Blueberry Filling

  • 4 cups blueberries
  • 1/2 cup honey or maple syrup
  • 2 tbsp orange juice
  • 2 tsp almond extract
  • 1/8 tsp salt
  • zest from one orange

Dough

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup apple sauce
  • 1 tsp almond extract

Almonds

  • 1/4 cup sliced almonds
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Instructions 

  • Preheat oven to 375 degrees.
  • Add all blueberry filling ingredients to a 10 inch cast iron skillet. Spread into an even layer.
  • In a large bowl stir together all dough ingredients. The final texture should be clumpy.
  • Use your hands to crumble the dough on top of the blueberry mixture. Gently press it into the filling.
  • Bake at 375 degrees for 15 minutes.
  • Remove cobbler from the oven. Reduce oven temperature to 350 degrees. Sprinkle sliced almonds on top of cobbler. Return to oven and bake for another 15 to 20 minutes or until top is golden brown and the edges of your cobbler should be bubbling.
  • Remove from the oven and let it sit for 15 minutes. Serve warm or at room temperature. Scoop into bowls and enjoy as is or topped with vanilla ice cream.

Notes

I recommend using fresh blueberries; however, you can use frozen blueberries. Be sure to thaw and drain them first.

Nutrition

Calories: 273kcal, Carbohydrates: 40g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 197mg, Potassium: 143mg, Fiber: 7g, Sugar: 28g, Vitamin A: 53IU, Vitamin C: 10mg, Calcium: 116mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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29 Comments

  1. jennifer says:

    Oh swoon, I’m such a fan of baked fruit desserts with crispy toppings. I love how you put orange zest in there, bet that makes the flavor even more amazing

  2. ChihYu says:

    This looks so good ! I’ll eat this from morning to evening! So good!

  3. Irena Macri says:

    This was delicious! Loved the addition of orange zest to the blueberries, adds a nice citrus hint. Super easy to make!

  4. Carmy says:

    This looks so good! I love that it’s made in a single skillet as it makes clean up and prep much quicker and easier! I’m definitely craving a cobbler with some ice cream now.

  5. Tina says:

    I love the fact you combined coconut and almond flour – not only gluten free it’s a wonderful combination of flavors that really compliments the blueberries. Blueberries are a favorite of mine, and I’m totally addicted. Making this for brunch this weekend, and I can’t wait!

  6. Tina says:

    Your blueberry almond cobbler looks amazing, I really love your pictures. I just made a peach cobbler and am smitten with this idea. Your dough recipe is genius with the almond and coconut flour, it must have been delicious with that extra layer of flavor. Sending this to my daughter, thank you for this recipe!

  7. Lindsey Dietz says:

    As soon as I saw the orange zest, I knew I’d be making this! I’m loving orange in everything lately! Wow, does this look good!

  8. Mackenzie says:

    I love the applesauce in the cobbler topping! What a brilliant way to add sweetness without adding refined sugar. I’m going to have to brave the world of skillet cobblers now and make this right away!

  9. debra says:

    Beautiful skillet crisp! Love the clean ingredient list and how easy this is to make. I would even serve this for breakfast. Thanks for sharing.

  10. Carol Little R.H. @studiobotanica says:

    This DOES look like it would have rave reviews and people clammering for seconds!!
    Love the recipe.. and your step-by-step instructions!