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Sweet Relief for the Blues 

Photos by Ingrid Beckman

 

I’ve come out of hiding today to share a blueberry cobbler recipe that is simply too delicious to keep to myself! In keeping with my 2020 theme of healthy comfort food, this is scrumptious enough to chase your blues away. I’ve found cooking delicious food to be a respite from the anxieties of these perilous and sometimes lonely times. On the other hand, if you’re feeling hopeful, as I am, then a dessert that’s made with fresh berries and unrefined sugar can offer guilt-free pleasure that reminds us of life’s inherent sweetness.

 

I make the topping to my cobblers with almond flour to add some protein and lower the dish’s carb load. I mix the flour with maple sugar, not only because it is so delicious, but also because maple is the lightest color among unrefined sugars. I use maple so the final result will look more like the dainty cobblers that you see in homes and restaurants across the US. Warning: pure maple sugar is pricey. If you want it to look pretty for less, you can certainly use regular table sugar, but white sugar is inflammatory and it weakens the immune system. So, for health reasons, I would opt for the unrefined sugar of your choice as a maple replacement. Ayurveda suggests that, in moderation, maple sugar (or syrup) is strengthening. If you can afford to splurge on the maple sugar, I promise you the most delicious blueberry cobbler you’ve ever tasted—bar none.

 

Lisa J. Mitchell

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BEST BLUEBERRY COBBLER

Vegan, Gluten-Free

Preparation Time: about an hour (30 minutes active)

Serves 6 to 8

FOR THE FILLING:
4 cups fresh blueberries
½ cup coconut sugar
1 teaspoon vanilla extract
2 tablespoons arrowroot powder
1 teaspoon coconut oil (to grease the baking dish)

FOR THE TOPPING:
7 tablespoons coconut oil
¼ cup plus up to 2 tablespoons chilled water
2 cups fine almond flour
¼ teaspoon mineral salt
2 teaspoons baking powder
1 cup maple crystals or coconut sugar
1½ teaspoons ground cinnamon

1. For the filling: Place the blueberries in a medium-size mixing bowl. Add the coconut sugar, vanilla, and arrowroot powder. Toss gently to mix, and set aside.

2. Adjust the oven rack to the lower-middle position, preheat the oven to 375°F, and grease a 9 x 9 baking dish. Scoop the coconut oil for the topping into a nesting measuring cup, and place in the refrigerator to chill (but not harden).

3. For the topping: Place a dough paddle in the bowl of a food processor and set the processor on the dough setting. Place the flour, salt, baking powder, cinnamon, and all but 1 tablespoon of the maple crystals (or coconut sugar) into the bowl of the processor. Pulse two or three times. Add the coconut oil and pulse a couple more times. Add ¼ cup cold water gradually while you pulse until the dough is completely mixed. Add more water, if needed, to make a moist dough. (If you don’t own a processor, you can make this dough in a mixing bowl. Mix the dry ingredients together with a whisk; use a dough cutter when adding the coconut oil and water.)

4. Transfer the blueberry mixture to the baking dish. Drop tablespoons of the dough across the blueberries in rows. Sprinkle the last tablespoon of maple sugar across the topping. Bake for 30 to 35 minutes, until the topping has lightly browned and the blueberries are bubbling. Let cool for about 30 minutes to allow the filling to congeal. If you wish, serve the cobbler with vanilla coconut ice cream. Yum!

Reduce the sugars by half.

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