230-Calorie Slow-Cooker Blueberry-Ginger Oat Cobbler

This easy cobbler is a great way to use up any fresh, in-season blueberries you have but frozen blueberries are also a perfectly fine option. It’s very low in added sugar for a dessert — with most sweetness coming from the antioxidant-rich blueberries — yet it’s just sweet enough, clocking in around 200 calories and providing healthy fiber from oats and whole-wheat flour, as well as the blueberries.

under 3 hour 30 mins
breakfast

Ingredients for servings

    For the filling

  • 6 cup frozen blueberries or frozen and thawed

  • 2 tbsp packed brown sugar

  • 1.5 tbsp cornstarch

  • 1 tbsp grated fresh ginger

  • 1 tbsp lime juice

  • 1 tsp lime zest

  • 0.5 tsp vanilla extract

  • 0.5 tsp salt

    • For the topping

  • 0.75 cup instant oats

  • 0.5 cup whole-wheat flour

  • 2 tbsp packed brown sugar

  • 1 tsp baking soda

  • 0.25 salt salt

  • 4 tbsp unsalted butter, cold

Directions

  • For the filling - In a 5–6-quart slow cooker, stir together the filling ingredients. Cover and cook on high 1 hour.

  • For the topping - While filling cooks, prepare topping. In a large bowl, stir together oats, flour, sugar, baking soda, and salt. Cut butter into small pieces. Add butter to dry ingredients and use your fingers to gently pinch and knead the mixture until a crumbly dough forms.

  • For the topping - After filling has cooked for 1 hour, scatter the topping evenly over the filling in the slow cooker (there will be some large pieces and some crumbs). Cover and cook an additional 2.5 hours on high, until filling is bubbly and thick and topping is cooked through.

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