4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
2 cups vanilla low-fat frozen yogurt
How to Make It
Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.
What a treat! Made with a mix of blueberries, blackberries and quartered strawberries. Only had whole Irish oats and the swap worked well. Made the topping the night before and stored in the fridge. That worked really well. I also baked this an extra 5 minutes. Served with Edy's light french vanilla ice cream.
This recipe was so easy and included ingredients I normally have on hand. What I liked most was that it didn't have as much sugar as many crisp/cobbler recipes. It's a very tart version. I also added some lemon zest and a little salt. I did have to bake mine for more like 40 minutes to have the topping browned and not so "floury". Definitely will make again.
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