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Portions:

Blueberry Cobbler

Prep time: 15 min | Total time: 45 min |

Conservation: 5 days | Freezable

Portions:

| Party-favourite

Allergens: Gluten

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the bottom layer:

700 g blueberries
3 tbsp potato starch
2 tbsp white sugar

For the crust:

150 g vegan butter
1 1/2 dl white sugar
3 1/2 dl rolled oats
2 dl white wheat flour
1 tsp baking powder
1/2 dl maple syrup
1/4 tsp salt

Procedure

Preheat the oven at 200 °C.

In an oven tray of roughly 22 x 35 cm size, spread the blueberries. Sprinkle potato starch and sugar on top.

In a bowl, mix all the ingredients for the crust until crumbly.

Spread the crust mixture as little chunks over the blueberries. You don't need to spread it evenly.

Bake for around 30 minutes or until the crust is golden brown and the blueberries are bubbling.

Serve warm or at room temperature, optionally with vegan ice cream or whipped cream.

Nutritional Information (per portion)

Calories: 266
Carbohydrates: 41 g
Protein: 3 g
Fat: 11 g
Iron: 1.1 mg
Calcium: 40.6 mg

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