Dessert, Spring, Summer

BLUEBERRY-OAT BISCUIT COBBLER

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I'm guessing I'm not the only one who's been on a fruit bender as of late. My favorite is strawberries (the best of which have passed in my particular opinion), with cherries, peaches, nectarines and blueberries tied for second place, which means this time of year I am in fruit euphoria. Most of it is getting eaten raw, but in order to get my better half to really get into this goodness, it needs to make it's way into a baked good or dessert of sorts. I found this recipe while flipping through the recent Bon Appetit and the simplicity of it caught my eye. I reduced the sugar, added in some whole grains, and now have a wonderful cobbler that dishes up beautifully as dessert with a scoop of vanilla ice cream, but can also be excused as a breakfast treat with a dollop of yogurt on top.

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BLUEBERRY OAT BISCUIT COBBLER // Serves 6

Adapted from August 2012 Bon Appetit

The magazine also suggests that this can be done in six 6 oz. ramekins which sounds perfect for having people over. I think this would work great with a mix of fruits too - maybe mix in some blackberries or peaches.

  • 1 cup plus 3 Tbsp. white whole wheat flour (I imagine spelt or quinoa flour would work)
  • 1/2 cup rolled oats
  • 3 Tbsp. plus 1/2 cup natural cane sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 Tbsp. chilled, unsalted butter, cut into 1/2'' pieces
  • 1/2 cup plain greek yogurt
  • 6 cups blueberries (about 2 lbs.)
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. fresh lemon zest
  • vanilla ice cream or frozen yogurt for serving
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Preheat oven to 375'. Whisk 1 cup flour, 1/2 cup oats, 3 Tbsp. sugar, baking powder and salt in a large bowl. Add butter, using your fingers and smush it in to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to overmix.

Combine remaining 1/2 cup sugar, remaining 3 Tbsp. flour, berries, juice and zest in a large bowl. Toss to coat. Pour into 8x8 baking dish (or ramekins). Tear biscuit topping into quarter sized pieces and scatter over berries.

Bake cobbler until juices and thick and bubbling and topping is cooked through and golden brown. 20-25 minutes for ramekins and 40-45 minutes for baking dish. Let is rest at least 45 minutes.

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