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Apple-Blueberry Cobbler

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Serves 4

se an apple corer/slicer to prep the apples quickly. Cut each apple wedge into five or six uniform pieces. You want to stain the apples a pretty pink color while they are standing with the blueberries, so mix them often.

    Fruit Filling Ingredients:
  • 1 cup Wyman's frozen blueberries, slightly thawed (not fresh)
  • 4 teaspoons Minute Maid original orange juice
  • 1 large Granny Smith apple, cored and sliced, half the slices peeled, all slices diced
  • 1 large McIntosh apple, cored and sliced, half the slices peeled, all slices diced
  • 1 large Fuji apple, cored and sliced, half the slices peeled, all slices diced
  • 1/8 teaspoon Spice Hunter organic cinnamon
    Topping Ingredients:
  • 1/3 cup Silver Palate thick & rough cut oatmeal
  • 1 cup Arrowhead Mills stone ground organic whole wheat flour
  • 1 teaspoon Calumet baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons Hain Organic brown sugar, divided
  • 1/8 teaspoon Spice Hunter organic cinnamon
  • 2 tablespoons Sue Bee clover honey
  • 1 tablespoon Horizon Organic unsalted butter, cut into pieces
  • 1/4 cup Horizon Organic plain nonfat yogurt
  • 1 teaspoon Morton & Bassett vanilla
  • 1/3 cup Flanigan Farms chopped pecans
    You will need:
    4 Le Creuset red heart-shaped ramekins

  1. Move oven rack to middle-lower position. Preheat oven to 400? Fahrenheit. In a large bowl, combine blueberries and orange juice. Add apples as you dice them. Sprinkle with cinnamon. Toss together to coat apples with blueberry juices and let stand while making the dough.

  2. In a medium bowl, combine the oats, flour, baking powder, salt, 5 teaspoons brown sugar, and cinnamon. Stir together. Drizzle the honey on top of the dry mixture and scatter the butter pieces. Use a pastry blender to cut the butter into the dough. Combine the yogurt with the vanilla. Stir in yogurt and pecans just to incorporate evenly and moisten the dough.

  3. Use the leftover butter to grease the top inch of the inside lip of the ramekins. Stir the fruit mixture again. Evenly divide the fruit among the four heart-shaped ramekins, filling almost to the top, making the fruit a little higher in the center. Use a small spoon and your finger to arrange bits of the dough over the fruit, allowing some blueberries and apples to peek through. Sprinkle tops with remaining teaspoon of brown sugar. Bake for 23-27 minutes, until golden brown and crunchy. Serve warm.