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!
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.