This easy cobbler is a great way to use up any fresh, in-season blueberries you have but frozen blueberries are also a perfectly fine option. It’s very low in added sugar for a dessert — with most sweetness coming from the antioxidant-rich blueberries — yet it’s just sweet enough, clocking in around 200 calories and providing healthy fiber from oats and whole-wheat flour, as well as the blueberries.
Total Time: 4 hours Active Time: 15 minutes
230-Calorie Slow-Cooker Blueberry-Ginger Oat Cobbler
Ingredients
For the filling
- 6 cups (800g) fresh (or frozen and thawed) blueberries
- 2 tablespoons packed brown sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
For the topping
- 3/4 cup (60g) instant oats
- 1/2 cup (78g) whole-wheat flour
- 2 tablespoons packed brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold
Directions
For the filling
In a 5–6-quart slow cooker, stir together the filling ingredients. Cover and cook on high 1 hour.
For the topping
While filling cooks, prepare topping. In a large bowl, stir together oats, flour, sugar, baking soda, and salt. Cut butter into small pieces. Add butter to dry ingredients and use your fingers to gently pinch and knead the mixture until a crumbly dough forms.
After filling has cooked for 1 hour, scatter the topping evenly over the filling in the slow cooker (there will be some large pieces and some crumbs). Cover and cook an additional 2 1/2 hours on high, until filling is bubbly and thick and topping is cooked through.
Serves: 8 | Serving Size: 3/4 cup
Nutrition (per serving): Calories: 229; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 15mg; Sodium: 174mg; Carbohydrate: 41g; Dietary Fiber: 5g; Sugar: 21g; Protein: 3g
