Blueberry Cobbler ­

Low Carb and Gluten Free

Filling:
3 c. blueberries
¼ t. xanthan gum (to thicken)
2 T. Splenda (or other sweetener)
1 t. lemon juice 

Topping:
2 T. butter
? c. almond flour
2 T. Splenda (or other sweetener)
½ t. lemon zest 

Instructions:

Spray or grease a 9 inch square baking dish. In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.  Add the blueberry mixture to prepared pan (or smaller ramekins.)

Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms. Crumble the dough over the blueberries in pea (or larger) sized clumps.

Bake at 375 degrees for 25 minutes or until the crust is golden brown and the blueberries are bubbling.

Serve warm or cold. I whipped some heavy cream with Splenda for a topping.