Recipes // Side Dishes // Mini Peach and Blueberry Cobbler

Mini Peach and Blueberry Cobbler

Recipe by Chef Govind Armstrong
Serves 4
  • Nonstick cooking spray
  • 3 cups frozen sliced peaches, thawed and coarsely chopped
  • 1 cup frozen blueberries, thawed
  • ½ cup small tapioca pearls
  • Juice and finely grated zest of
  • 1 lemon
  • 2 tablespoons agave nectar
  • ½ teaspoon ground ginger
  •  teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup rolled oats (not instant)
  • ¼ cup almond flour
  • 2 tablespoons coarsely ground flaxseed
  • ¼ cup frozen apple juice concentrate, thawed
  • 2 tablespoons light butter, such as Land O’Lakes, melted
For Serving:
  • ¾ cup plain nonfat Greek yogurt
  • 1 whole vanilla bean, split and scraped
  • 1 teaspoon agave nectar
  1. Preheat the oven to 350˚F. Spray four (6-ounce) ramekin dishes with cooking spray. Set aside.
  2. In a mixing bowl, combine the peaches, blueberries, tapioca, lemon juice and zest, agave
    nectar, ginger, cinnamon, and salt. Using a rubber spatula, toss the peach mixture together until
    all of the ingredients are evenly distributed. Set aside.
  3. To make the topping, in a separate bowl combine the oats, flour, and flaxseed. Pour in the apple juice and melted butter and mix with a fork to form a coarse meal.
  4. Divide the fruit mixture among the prepared ramekins, filling to just below the rim. Gently pat the topping over the fruit to cover completely. Put the ramekins on a rimmed baking pan. Bake until the juices bubble up and the crust is golden brown, 15 to 17 minutes.
  5. To make the yogurt topping for serving, in a small bowl combine the yogurt, vanilla bean, and agave nectar. Mix with a spoon until well blended.
  6. Serve the mini-cobblers in the ramekins topped with a dollop of vanilla yogurt.

Per serving: 380 calories, 9 g total fat (1 g saturated), 3 mg cholesterol, 217 mg sodium, 10 g protein,
6 g fiber, 71 g carb

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