We had big plans for Memorial Day weekend. There was going to be camping in our favorite part of the state, a night in a little cabin on a farm, and lots of good food and wilderness. Instead, it poured rain, and the little one and the husband both caught a nasty virus. I’m thankful that we’d decided to stay home and reschedule our long weekend away, but I wanted to try to do something special for us, despite the sickness. This Blueberry Rhubarb Cobbler was just the thing.
This is our favorite kind of dessert. It’s sweet (but not too sweet), it features super flavorful berries, and it’s topped with a comforting cobbler. It’s perfect with a dollop of whipped cream or ice cream, though it’s really yummy on its own. This is the sort of dessert that you can serve up to the whole family without any guilt or worries about sugar overload. And it makes for a really wonderful breakfast the morning after topped with a little plain yogurt.
There are two things that really make this cobbler stand apart. First, the topping is made with a combination of ground oats, yogurt, and butter, which creates a moist, biscuit-y topping that happens to be gluten-free, with a little added protein and calcium. And instead of using flour to help soak up some of the moisture in the fruit, I used chia seeds, which works really well and adds some healthy fats. The little ones won’t be able to tell they are in there! I know that probably makes this sound way too healthy to be considered a dessert, but I have a feeling that you and your family will really like it.
Blueberry Rhubarb Yogurt Cobbler with Chia Seeds
We had rhubarb in our garden that needed to be used up, but if you don’t happen to have any, simply do all berries or a combination of berries and diced apple or pear.
*I like to use Kalona Supernatural vanilla yogurt in baked goods like these since it’s very low in added sugars, but it has a nice flavor. If you don’t live in the Midwest, look for a low sugar vanilla yogurt or simply use plain.
- 3 cups fresh or frozen blueberries
- 2 cups diced rhubarb
- 1/4 cup maple syrup
- 2 tablespoons chia seeds
- 1/2 cup rolled oats
- 3 tablespoons cold butter, diced
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vanilla or plain yogurt*
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Preheat the oven to 375 degrees F and grease a pie plate with nonstick spray. Combine the berries, rhubarb, maple syrup, and chia seeds in a medium bowl. Pour into the prepared pie plate and set aside.
- Place the oats in the bowl of a food processor. Grind into a flour (about 15 seconds). Add the butter and pulse to form coarse crumbs. Add the baking powder, salt, yogurt, maple syrup, and vanilla, and pulse just to combine. Drop spoonfuls over the top of the fruit mixture, spreading lightly to even out. Bake for 40-45 minutes, or until the top is lightly browned and the fruit is bubbly. Cool slightly and serve warm, at room temperature, or chilled. To store, wrap tightly with plastic wrap or place into an airtight container and keep in the fridge for up to 5 days.