Blueberry Pickin' & Plant Based Blueberry Cobbler

 This is our 3rd season picking blueberries at this local blueberry farm. That means Maisie is almost 3. Which, makes me cry, but also make me proud to know that we're creating our own traditions. We picked Strawberry's first this season, so she knew exactly what to do when I handed her the bucket.

Not unlike all of the other kiddos, she eats more than she takes home.

I'm going to be baking a few goodies with the blueberries we picked, but this first one is my new favorite recipe right now. I've always loved a good cobbler, but especially now that I can make it plant based and you'd never know it. If you substitute some of the naughtier ingredients traditionally in a cobbler for healthy ones, you get a just-as-delicious dessert that actually doubles as a healthy meal. Of course, I served it hot out of the oven with almond milk ice cream. But if you save the leftovers for the next morning, you'll get a healthy breakfast packed with fiber, antioxidants, and it'll provide you with energy to get through the day! 

Here's a tip, pre-portion your leftovers in mason jars for on-the-go breakfasts the following days. Or, heat them up right in mason jars and scoop almond milk ice cream for dessert all week. 

PLANT-BASED BLUEBERRY COBBLER 

For the blueberry filling: 

16 oz. blueberries 

1/2 cup raw honey (or pure grade b maple syrup) 

2 Tablespoons arrowroot starch 

2 Tablespoons coconut oil 

Juice & zest of 1 lemon 

For the crumble:

3/4 Cup oat flour 

1/2 Cup coconut sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon 

5-6 Tablespoons melted Earth Balance Butter  

1/2 Cup creamy peanut butter (organic, no sugar added) 

2 C rolled oats 

1 Cup chopped pecans 

Vanilla Almond or Coconut milk ice cream for serving 

• Preheat your oven to 375.
• In a large mixing bowl, combine the oat flour, oats, coconut sugar, salt, pecans and cinnamon with a fork. 
• Then, add the peanut butter and melted Earth Balance Butter and mix until thoroughly combined.
• In a cast iron skillet, heat the coconut oil over medium-high heat, then add the remaining ingredients for the filling. 
• Turn off the heat and create an even layer over the blueberry mixture with the crumble topping.  
• Place the skillet in the oven and bake for 10-12 minutes. 
• Serve hot with ice cream, cold for breakfast, warm for breakfast, or any damn time and way you want!