Mini Peach and Blueberry Cobbler

Special thanks to RECIPE REHAB: 80 Delicious Recipes That Slash the Fat, Not the Flavor? for the recipe!

Mini Peach and Blueberry Cobbler
 
Author:
Ingredients
  • Cobbler:
  • 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
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Topping:
  • 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
Instructions
  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.
Nutrition Information
Calories: 380 Fat: 9 g Carbohydrates: 71 g Sodium: 217 mg Fiber: 6 g Protein: 10 g Cholesterol: 3 mg

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