Blueberry Cobbler with Oat Scone Topping Recipe

Name: Blueberry Cobbler with Oat Scone Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup rolled oats; 3/4 cup flour; Pinch of salt; 1 tablespoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 cup cold unsalted butter, cut into 1/4-inch pieces, plus 1 tablespoon unsalted butter, melted; 1 egg, lightly beaten; 1/4 cup brown rice syrup (see page 68); 3 pints blueberries; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon vanilla extract; 1/2 cup brown rice syrup (see page 68); Pinch of salt

Servings: persons

3/4 cup rolled oats
3/4 cup flour
Pinch of salt
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup cold unsalted butter, cut into 1/4-inch pieces, plus 1 tablespoon unsalted butter, melted
1 egg, lightly beaten
1/4 cup brown rice syrup (see page 68)
3 pints blueberries
2 tablespoons freshly squeezed lemon juice
1 tablespoon vanilla extract
1/2 cup brown rice syrup (see page 68)
Pinch of salt

1
Preheat the oven to 375F.
2
Butter a 10-inch pie dish.
3
To make the topping, grind the oats in a food processor for 30 seconds.
4
Set aside 2 tablespoons of the ground oats in a large bowl.
5
Add the flour, salt, baking powder, cinnamon, and nutmeg to the food processor and process until the ingredients are mixed.
6
Add the cold butter and process until the pieces are pea-size or smaller.
7
Transfer to a bowl.
8
In a separate small bowl, whisk together the egg and brown rice syrup.
9
Pour the wet ingredients into the dry and mix just until the dough comes together.
10
To make the filling, add the blueberries to the 2 tablespoons of reserved oats.
11
Add the lemon juice, vanilla extract, brown rice syrup, and salt and stir until the berries are coated.
12
Scrape the filling into the pie dish.
13
Crumble the scone topping over the filling, leaving small holes so that the berries can release their steam.
14
Drizzle the topping with the melted butter.
15
Place the pie dish on a baking sheet to catch any drips.
16
Bake for 20 minutes, then rotate the pan and continue baking until the top is golden, about 15 minutes more.
17
Serve hot.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup rolled oats, 3/4 cup flour, Pinch of salt, 1 tablespoon baking powder, and more.

Yes, Blueberry Cobbler with Oat Scone Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cobbler with Oat Scone Topping

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