Ingredients

  • Blueberry Filling
    • 2 cups Wild Blueberries
    • 1 Tbsp WVOO Maple Balsamic
    • 2 Tbsp WVOO Blueberry Balsamic vinegar
  • Cobbler Layer
    • 1 Cup Kashi Vanilla Graham Crackers
    • 1 Tbsp Coconut Sugar (or brown sugar)
    • 1 tsp baking powder
    • 1 egg
    • 1/4 cup Vanilla Almond Milk
  • Cream Topping
    • 1/4 cup light cream cheese
    • 1/2 cup Vanilla Chobani Greek Yogurt
  • Balsamic Reduction Glaze
    • 1/4 cup WVOO Blueberry Balsamic Vinegar
    • 1 tp Maple syrup

Directions

  • Preheat oven to 375˚ degrees Fahrenheit
  • Combine blueberries, balsamic vinegar and maple syrup
  • Place evenly into 4 mini bowls
  • Mix dry cobbler ingredients
  • Whisk together egg and milk in a separate bowl
  • Pour wet ingredients into dry and stir until blended together
  • Top each blueberry layer with dough and bake for 15-20 minutes
  • While cobbler is baking heat balsamic vinegar and maple syrup on a skillet on low heat until it is reduced (about 5 minutes)
  • Make cream topping by combining softened cream cheese and vanilla Greek yogurt
  • Combine using either a whisk or hand blender until completely smooth
  • Once cobblers are finished serve with cream topping and drizzle with balsamic maple reduction