Recipe: No-Bake Pecan Blueberry Cobbler

Recipe: No-Bake Pecan Blueberry Cobbler

07/26/2013 - 2:00pm by Christal Sczebel

This recipe and photo were created by contributor Christal Sczebel of Nutritionist in the Kitch. Learn more about Christal and this recipe by checking out her accompanying post.

 

 

It's National Blueberry Month! And to celebrate, we decided to enlist one of our recipe contributors to create a warm weather-friendly classic blueberry cobbler — because, really, who want's to bake when it's 90 degrees outside? Here, dates give the cumbly oat, buckwheat, and pecan crumble topping some sweetness and replace some of the fat (one of our favorite healthy baking substitutions). The filling's made simply of fresh berries and  a bit of sweetener. Feel free to sub in any other type of fruit you like, too! 

 

Recipe: No-Bake Pecan Blueberry Cobbler

Serves 4 

 

What You'll Need:

 

1/2 cup raw pecan halves 

1/4 cup buckwheat groats 

1/4 cup rolled oats

1/2 cup chopped dates 

1 1/2 teaspoons ground cinnamon 

1/2 teaspoon salt 

1 1/2 tablespoons extra virgin coconut oil (chilled) (or chilled butter)

1 1/2 cups fresh blueberries

8 packets stevia (or 3 tablespoons plus 2 tablespoons raw honey) 

 

What to Do: 

1. In a food processor pulse pecans, buckwheat groats, and rolled oats until the pieces are uniform in size and have a rough but even texture.
2. Add in chopped dates and process until the dates are blended well into the mixture (you may have small chunks of date, which is fine) 
3. Add in six packets of stevia (or 3 tablespoons raw honey), cinnamon, and salt and pulse until combined. 
4. Transfer mixture to a bowl and add in the chilled coconut oil (or butter) and 'cut' it into the mixture with a knife or pastry cutter to create large crumbles. (Basically, you want to combine the dry mix with the cold fat — coconut oil or butter — until the texture is well mixed and crumbly.) 
5. Place mixture in fridge for 30 minutes. 
6. Meanwhile, heat a small pot or pan over medium to high heat on the stovetop. 
7. Add in blueberries and two packets of stevia (or 2 tablespoons raw honey) and bring blueberries to a slow boil. 
8. Mash the blueberries with a fork while heating. 
9. Once blueberry mixture is bubbling reduce heat to low and simmer until mixture thickens and reduces slightly. Transfer blueberry sauce to a bowl and chill in the refrigerator for 20 minutes. 
10. Once both the pecan mixture and the blueberry sauce have chilled, it's time to serve!: In four small bowls or jars (or one large serving dish) layer the pecan mixture, then the blueberry mixture, then more pecan mixture, and another dollop of blueberry mixture to top. Chill in the refrigerator for 1 hour. 
11. After the cobbler has chilled, serve alone or with some regular or vegan ice cream! 

What's your favorite way to enjoy blueberries in season? Share with us in the comments below! 

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