A fig and blueberry cobbler for two with a sweet and tangy filling and a crunchy, buttery crumble. Vegan, gluten-free, refined-sugar free, and prepped in 10 minutes this dessert is perfect for using up those delicious end-of-summer fruits.
Is anyone else saddened by the thought that summer is almost gone? Don’t get me wrong, I love fall. The crisp, cool night air, shorter days, and the season of pumpkin treats brings a smile to my face. But for some unknown reason this year I’m reluctant to let summer go.
Labor Day is almost here and with the unofficial end of summer drawing near I find myself longing for the fresh, delicious fruits of the season. Take the often overlooked end-of-summer favorite the fig for example…
Figs are amazing. It’s a travesty that they’re only in season for such a short time. But that just makes us appreciate them more, right? Right! We’ve all seen them in salads or, of course, dried and used as a filling in cookies but sometimes you want to welcome fall early while still enjoying the fruits of summer.
Therefore I give you this fig and blueberry cobbler for two! The gooey, fruity filling is naturally sweet from ripe, fresh figs and blueberries as well as from a hint of maple syrup. And that deliciously crunchy textured top is achieved with the help of rolled oats and vegan butter.
This dessert is the perfect end-of-summer treat for two. Using on 10 ingredients and ready for the oven in less than 10 minutes it leaves you plenty of time to enjoy the last little bit of summer. Finally, it’s best when served warm and topped with vegan whipped cream, lemon zest or fresh figs and blueberries. So from my kitchen to yours-Enjoy!
Ingredient Health Benefits
Oats: Vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals
Figs: High in fiber; rich in potassium, calcium, magnesium, and iron; excellent source of polyphenols
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Fig and Blueberry Cobbler for Two
Fig and Blueberry Filling
- 10 figs, fresh, trimmed and quartered
- 1 cup blueberries, fresh
- 1 medium lemon, zested
- 1 tbsp maple syrup
- 2 tsp vanilla
- 1 tbsp arrowroot powder
- ½ cup oat flour
- ½ cup oats
- 1 tbsp maple syrup
- ½ tsp salt
- ¼ cup cold vegan butter
- Preheat oven to 350°F.
For Fig and Blueberry Filling:
- Remove the stem and quarter figs. Add figs to remaining filling ingredients in a small bowl. Gently toss to coat.
- Divide filling into two small oven-safe ramekins.
For Crumble Topping:
- In a medium bowl mix flour, oats, salt, and maple syrup.
- Cut in cold vegan butter with a pastry cutter (or 2 butter knives) until mixture is course and resembles wet crumbly sand.
- Evenly top each ramekin with half the crumble topping mixture. Gently press down.
- Place ramekins on a cookie sheet and check after 1 hour of cooking to ensure they're not burning.
- If they're bubbling and golden they're done. If not, continue cooking for 10-15 mintues keeping an eye out to prevent over-cooking.
- Top with: vegan whipped cream, lemon zest, or fresh figs and blueberries.