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 375Ëš 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
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