- 1/4 cup plus 1/2 tsp white whole wheat flour
- 2 tbsp cup rolled oats
- 1 Tbsp brown sugar
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 Tbsp. chilled, unsalted butter, cut into 1/2” pieces
- 2 tbsp plain greek yogurt
- 2 tbsp white sugar
- 1 1/2 cups blueberries
- 1 tsp fresh lemon juice
- 1/2 tsp fresh lemon zest
Preheat oven to 375′. Whisk 1/4 cup flour, oats, brown sugar, baking powder and salt in a large bowl. Add butter, using your fingers and smush it in to make pea-size clumps. Gently mix in yogurt. Knead until biscuit-like dough forms, being careful not to overmix.
Combine remaining flour, white sugar, berries, juice and zest in a large bowl. Toss to coat. Pour into 4 ramekins. Tear biscuit topping into quarter sized pieces and scatter over berries. Place on top of a baking sheet in case of overflow.
Bake cobbler until juices and thick and bubbling and topping is cooked through and golden brown. 20-25 minutes. Let is rest at least 15 minutes.
From Sprouted Kitchen