Easy Skillet Blueberry Cobbler for Two (GF)
Servings: 2 servings
Calories: 164kcal
Juicy, jammy blueberries bubble under the most delicious light and buttery sweet batter when baked! This Easy Skillet Blueberry Cobbler tastes just like a rich and delicious cobbler made right in your skillet! AND it's lightened up, but you'd never know!
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Ingredients
For the Filling:
- 8- oz. blueberries fresh or frozen
- 2 Tbsp water
- 1 Tbsp lemon juice
- 1 Tbsp brown sugar (12g) I used Swerve
- 1/2 Tbsp cornstarch
- 1/2 Tbsp light butter (14g) use dairy-free butter for DF or a vegan-friendly version
For the Topping:
- 1/4 cup all-purpose or 1:1 gluten-free flour (30g)
- 2 Tbsp sweetener (24g) I used Swerve
- 1/2 tsp baking powder
- 1/8 tsp salt
- 3 Tbsp unsweetened almond milk (45g) or other milk of choice
- 1 Tbsp light butter (14g)
For Sprinkling:
- 1/2 Tbsp sweetener I used Swerve
- 1/8 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F.
Make the Filling:
- Place the blueberries, water, lemon juice, brown sugar, and cornstarch in a skillet or oven-safe saucepan. Bring the mixture to a boil, while stirring often. Remove from the heat and stir in the butter.
Make the Topping:
- In a small bowl, combine the flour, sweetener, baking powder and salt. Then add in the milk and butter and mix until combined.
Make the Sprinkling Mixture:
- Combine the sweetener and cinnamon in a small bowl.
- Spoon the topping evenly over the fruit layer. This works best by placing small dollops of the batter over the filling then spreading with a small spatula. It is okay if there are a few gaps in the topping but try and make it as even as possible. Sprinkle with the sprinkling mixture.
- Bake for 10 minutes or until the top is golden and the fruit is bubbling. Let sit for 10 minutes before serving, then top with ice cream or cool whip and enjoy!
Notes
To make gluten-free: use 1:1 gluten-free four like Bob's Red Mill.
To make vegan: use a dairy-free butter.
Nutrition
Serving: 1/2 of skillet (138g) | Calories: 164kcal | Carbohydrates: 27.7g | Protein: 1.9g | Fat: 5g | Saturated Fat: 1.5g | Fiber: 2.1g | Sugar: 7.7g