Blueberry Almond Cobbler

Dairy Free
Health score
6%
Blueberry Almond Cobbler
65 min.
8
313kcal

Suggestions


Indulge in the delightful flavors of our Blueberry Almond Cobbler, a dessert that perfectly balances sweetness and nuttiness while being completely dairy-free! This scrumptious treat is not only easy to prepare but also a crowd-pleaser, making it an ideal choice for gatherings or a cozy family dinner. With just 65 minutes of your time, you can create a warm, comforting dessert that serves up to eight people, ensuring everyone gets a generous helping.

Imagine the aroma of fresh blueberries mingling with the warm spices of cinnamon and nutmeg as it bakes in the oven. The combination of toasted almonds and old-fashioned oats creates a crunchy topping that beautifully contrasts the juicy blueberry filling. Each bite is a harmonious blend of flavors and textures that will leave your taste buds dancing with joy.

Not only is this cobbler a delicious way to satisfy your sweet tooth, but it also offers a healthier alternative to traditional desserts, with a caloric breakdown that allows you to indulge without the guilt. Whether you serve it warm on its own or with a scoop of dairy-free ice cream, this Blueberry Almond Cobbler is sure to become a favorite in your dessert repertoire. So, gather your ingredients and get ready to impress your friends and family with this delightful treat!

Ingredients

  • 0.3 cup almonds toasted sliced chopped
  • cups blueberries frozen
  • 0.3 cup brown sugar packed
  • 0.5 cup butter cold
  • tablespoons flour all-purpose
  • 0.3 cup granulated sugar 
  • 0.5 teaspoon ground cinnamon 
  • 0.3 teaspoon nutmeg 
  • tablespoons juice of lemon 
  • 0.5 cup rolled oats 
  • cup baking mix bisquick heart smart®

Equipment

  • bowl
  • oven
  • blender
  • baking pan
  • glass baking pan

Directions

  1. Heat oven to 350F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  2. In large bowl, stir together Bisquick mix, oats, brown sugar, almonds, cinnamon and nutmeg.
  3. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly and begins to stick together.
  4. In medium bowl, mix granulated sugar and flour.
  5. Add blueberries and lemon juice; toss to coat. Spoon blueberry mixture into baking dish. Top with oat mixture.
  6. Bake 50 minutes or until filling is bubbly and topping is golden brown.
  7. Serve warm.

Nutrition Facts

Calories313kcal
Protein4.33%
Fat44.03%
Carbs51.64%

Properties

Glycemic Index
38.76
Glycemic Load
11.08
Inflammation Score
-6
Nutrition Score
8.5365217043006%

Flavonoids

Cyanidin
7.9mg
Petunidin
29.17mg
Delphinidin
32.77mg
Malvidin
62.52mg
Peonidin
18.77mg
Catechin
4.93mg
Epigallocatechin
0.69mg
Epicatechin
0.59mg
Eriodictyol
0.19mg
Hesperetin
0.54mg
Naringenin
0.06mg
Luteolin
0.19mg
Isorhamnetin
0.08mg
Kaempferol
1.55mg
Myricetin
1.2mg
Quercetin
7.12mg
Gallocatechin
0.11mg

Nutrients percent of daily need

Calories:313.26kcal
15.66%
Fat:15.87g
24.42%
Saturated Fat:3.18g
19.85%
Carbohydrates:41.88g
13.96%
Net Carbohydrates:38.33g
13.94%
Sugar:24.16g
26.85%
Cholesterol:0.3mg
0.1%
Sodium:328.53mg
14.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.51g
7.03%
Manganese:0.65mg
32.65%
Vitamin K:18.97µg
18.07%
Fiber:3.55g
14.19%
Phosphorus:139.53mg
13.95%
Vitamin C:10.5mg
12.73%
Vitamin E:1.75mg
11.69%
Vitamin A:558.72IU
11.17%
Vitamin B1:0.17mg
11.13%
Vitamin B2:0.16mg
9.44%
Folate:31.63µg
7.91%
Vitamin B3:1.36mg
6.78%
Copper:0.13mg
6.66%
Magnesium:25.93mg
6.48%
Iron:1.15mg
6.39%
Calcium:54.67mg
5.47%
Selenium:3.56µg
5.09%
Potassium:156.95mg
4.48%
Vitamin B6:0.08mg
3.77%
Zinc:0.53mg
3.56%
Vitamin B5:0.35mg
3.52%
Vitamin B12:0.07µg
1.21%