Tacohuaco

Blueberry cobbler

American cuisineBakingDesserts

50 minutes

This is perfect summer desert. It’s easy and quick to make, and fresh berries are its main ingredient. It can also be a good option for travel because it doesn’t need many ingredients or tools. It’s the best if you cook in the evening and eat for breakfast the next morning, with some café de olla.

Ingredients

Yields 6 portions

  • 500–700 g blueberries
  • 75 g coconut sugar
  • 100 g all-purpose flour
  • 100 g spelt flour
  • 30 g almond flour
  • 140 g butter  cold

You will need

  • oven
  • 25Ă—20 cm baking form

Directions

  1. In a baking form, mix berries with two tablespoons of coconut sugar (about 25 g), and leave for about 30 minutes.
  2. Preheat oven to 200 ˚C.
  3. Mix dry ingredients: 100 g all-purpose flour, 100 g spelt flour, 30 g almond flour, and the remaining 50 g coconut sugar.
  4. Mix in the butter with your hand until all butter is absorbed and there’s almost no dry flour left.
  5. Take the dough by a handful, squeeze it to compress, and spread on top of the berries as small crumbs.
  6. Bake for 25–30 minutes, until golden-brown.

Notes

Try it with different berries, or add other berries to the blueberries. A mix of blueberries, blackberries, and strawberries works very, very well…

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