Blueberry and Beet Almond Oatmeal Cobbler
Yields: about 8 servings Prep Time: 25 minutes Total Time: 1 hour
Iron and antioxidant rich beets beautifully complement this unique take on a traditional berry cobbler. Just the right amount of sweet combines with a brown sugar infused oatmeal and almond flour cobbler to make for the perfect bite!
3 cups frozen blueberries
1 cup finely peeled and diced beets
3/4 cup cane sugar
2 teaspoons pure vanilla extract
2 tablespoons butter
2 tablespoons pure maple syrup
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
4 teaspoons arrowroot powder
1 1/2 cups old fashioned rolled oats
5 tablespoons butter
1/2 cup brown sugar
1 cup almond flour
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine blueberries, beets, sugar, vanilla, butter, salt and maple syrup in a saucepan. Bring to a low boil and cook for about 10 minutes on low heat.
3. Slowly mix in arrowroot powder. If you’re concerned about clumping, you can take a few tablespoons of the berry/beet mixture and mix it in a small dish with the arrowroot powder to help it dissolve.
4. Let the berry/beet mixture cook and thicken on low heat for another 10 minutes, stirring frequently.
5. While the mixture is cooking, mix the remaining ingredients for the cobbler topping.
6. In a large bowl, combine the oats, sugar, almond flour, baking soda, salt and cinnamon. Mix well.
7. Dice the butter into cubes and cut into dry mixture with a pastry cutter (or a fork if needed). Add in milk and mix together.
8. In a greased baking dish (I used a 10.5 x 7 inch Emile Henry Oval Baker ), pour the berry/beet mixture. Break the topping into little pieces with your hands and crumble over the top.
9. Bake at 375 degrees for about 25 minutes. You may want to place a baking tray on the rack below the dish, so the bottom of the oven is protected from any bubbling over. Remove from oven and let cool before serving. Serve by itself. (Or a hearty serving of vanilla ice cream!)
I’ve been thinking about this dish for quite some time. Blueberries and beets. I don’t know why exactly. Maybe I thought of the two biggest staining foods you could possibly eat and just wanted to combine them into one big ball of natural tie-dye for my kids to spill into their clothes as they eat.
Well, that wasn’t my original intent, but not a bad idea…
Anyway, this is one tasty cobbler. You can taste the beets a bit, but they really complement the blueberries. A hint of cinnamon in both the filling and the cobbler topping brings everything together.
My younger two scarfed this down (with a little vanilla ice cream). My oldest also enjoyed it, but had some comments she felt needed to be added when I did my write-up. She said that for some, the beets may need to be cut smaller. I also used smaller blueberries, so the diced beets may not have been small enough. She felt shredding may have been helpful.
Meanwhile, the taste-testing adults shared feedback and felt that the size was spot on. Any smaller, and the beets may have been lost in the filling, and they play a strong role. The point is not to sneak vegetables in, it is to give a nutritional and tasty twist to a traditional cobbler.
I used almond flour that is really good quality. It is different than almond meal, as it is ground into a true flour. This texture helps hold the dish together. For us, there is a perfect amount of topping and filling to make a delicious (and healthier) blueberry and beet cobbler!