Wild Blueberry Balsamic Cobbler with Vanilla Cream

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Courtesy of Selena Sharpless

Makes 4 servings

Wild Blueberry Balsamic Cobbler with Vanilla Cream Picture


Blueberry Filling:

2 cups Wild Blueberries

1 Tbsp Maple Syrup

2 Tbsp Balsamic Vinegar

Cobbler Layer:

1 cup Kashi Vanilla Graham Clusters

1 Tbsp Coconut Sugar (or brown sugar)

1 tsp baking powder

1 egg

1/4 cup Vanilla Almond Milk

1 Tbsp Canola Oil

Cream Topping:

1/4 cup Light Cream Cheese

1/2 cup Vanilla Chobani Greek Yogurt

Balsamic Reduction Drizzle: 1/4 cup Balsamic Vinegar + 1 tsp Maple Syrup


Preheat oven to 375 degrees Fahrenheit. Combine blueberries, balsamic vinegar and maple syrup. Place evenly into 4 mini bowls. Mix dry cobbler ingredients. Whisk together egg, milk and canola oil in a separate bowl. Pour wet ingredients into dry and stir until blended together. Top each blueberry layer with dough and bake for 15-20 minutes. While cobbler is baking heat balsamic vinegar and maple syrup on a skillet on low heat until it is reduced. (about 5 minutes) Make cream topping by combining softened cream cheese and vanilla greek yogurt. Combine using either a whisk or hand blender until completely smooth. Once cobblers are finished serve with cream topping and drizzle with balsamic maple reduction. Enjoy!

Wild Blue is Good for You!