I remember when my grandparents would come home with cement-sized buckets full of blueberries they picked earlier in the day. My sister and I would carefully pick at them, choosing the largest ones to pop into our soon-to-be blue mouths. We always took home a big container full of blueberries after my grandparents when picking. Years later, I went with my parents to a local orchard in CT. We spent the hot morning hours picking and then taking home the delicious blue super fruit. My mom always incorporated the berries into her cooking, either making a blueberry cake, pie, or some other sweet addition to our small kitchen. While it isn’t the optimal growing season for blueberries currently, I found some organic berries at Trader Joe’s. I thought that I needed a little reminder that all the snow would be gone soon and that summer would eventually be on its way.
The cobbler’s crunchy vegan crust, was lightly sweetened with maple syrup and spiced with cinnamon. Warm coconut oil bound the mixture together. The berries, which were delicious on their own, needed little sweetener – so I drizzled a small amount of maple syrup over them to sweeten them. After about 5 minutes of prep and 20 minutes of cook time, this mini pie was ready to be devoured. It did not disappoint, as the pear berry cobbler I tried to make earlier in the night (which turned out to be disastrous by the way – I blame it on the corn meal crust, which I don’t think I will be trying again). The pears were still slightly crisp and eating the topping felt like eating dry cornmeal. Needless to say, that was promptly transported to the trash. Sometimes you have to fail a few times to make the success even sweeter.
Ingredients for Fresh Five Ingredient Blueberry Cobbler:
*Serves 2 (triple recipe to make in a pie pan, as I made each serving in a ramekin-style bowl)
2 cups of blueberries (fresh or frozen)
2 tsp of maple syrup (for drizzling over fresh blueberries in the ramekin)
2 tsp of coconut oil for the crust (or butter, if you choose)
1/2 cup of oats (*for a gluten-free option use gluten-free oats)
1 1/2 tbsp of real maple syrup
1/2 tsp of cinnamon
1 – Preheat the oven to 350 degrees. Then wash and dry your organic blueberries. After drying the berries, add them to the small ramekin. Gently toss each ramekin of blueberries with one teaspoon of maple syrup.
2- In a separate bowl make the topping. Melt the coconut oil in the microwave. Then add it to the oats, maple syrup, and cinnamon. Gently toss and set on top of the blueberry-filled ramekins. Put the ramekins in the oven for about 20 minutes (or until the topping starts to become golden brown). Let them cool for about 2 minutes and then enjoy!
I am a lover of all desserts. If you have any favorite pie or cobbler recipes, post them below!