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No-Sugar Added Ramekin Blueberry Cobblers

blueberry cobbler medium

I think I’ve mentioned before my kids live with their dad in the summer. This year he lives in Texas. I live in Maryland. So off they went to Texas, the same weekend I flew off to Haiti (sniff…sniff…).

What does that have to do with these cobblers?

Well. Them being gone means a few things. First, that I have a lot of time on my hands. Second, is that I take sole responsibility of certain things, like walking our Basset Hound, Benji.

I’m not the greatest dog-mom but I resolved to do this consistently through the summer. So I mapped out a route and we started walking, 6:30 a.m., every morning! One morning we stumbled across a treasure.

An unclaimed blackberry bush.

Now urban foraging can probably be dangerous. This is true. But I do know berry bushes quite well. So when I discovered this one, I started bringing zip-top baggies with me on our walks so I could collect the ripe berries. After all, a berry is a terrible thing to waste!
No-Sugar Added Ramekin Berry Cobblers
So after a week or so I had quite the collection. I didn’t take a lot at a time (just in case it really was someone’s bush!) but I had a good cup and some change. Pair that with the need to use up a carton of blueberries (bought at the spur of a moment at Trader Joe’s) and we have a good case for the necessity for a no-sugar added cobbler.

(Do you see what I just did there?)

 

No-Sugar Added Ramekin Berry Cobblers

No-Sugar Added Ramekin Blueberry Cobblers
Print Recipe
Servings Prep Time
2 ramekins 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 ramekins 5 minutes
Cook Time
30 minutes
No-Sugar Added Ramekin Blueberry Cobblers
Print Recipe
Servings Prep Time
2 ramekins 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 ramekins 5 minutes
Cook Time
30 minutes
Ingredients
Filling
Topping
Servings: ramekins
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl, mix berries with lemon juice. NOTE: The berries should be thawed. If you are starting from frozen, thaw them!
  3. Add sweetener and corn starch and mix thoroughly. It may look clumpy (like the cornstarch is clumpy) and that's ok. It will work out. I promise.
  4. In a bowl or mini-food processor, pulse together oats, butter and spices until a coarse meal texture develops (clumpy texture).
  5. Spoon berry mixture into ramekins (I used 7 oz. so I only needed two, use whatever size works best for you!). Top with oat topping.
  6. Bake for 35 minutes then allow the ramekins to stay in the oven after it's turned off to cool. Serve warm with whipped cream!
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