Our family loves Bob's Red Mill Muesli! It's such a versatile product to work with in my baking, it's delicious and even better, it's good for you! You really can't beat any of that. I'm constantly coming up with different uses for it other than just using it as a cereal, though that is a great way to eat it too!
It seems like we have been hosting quite a few brunches these days. With everyone's busy schedules, brunch allows people to either relax and get up slowly on the weekends or, if their kids have a sports event, they can make that without being too rushed. It also allows our friends with little ones the opportunity to be home in time to put their babies to bed on time. Besides, I could eat breakfast any time of day, so this allows me the chance to sneak in an extra breakfast.
I was trying to come up with a different dessert to go with brunch and decided to incorporate Bob's Red Mill Muesli in my old cobbler recipe. As you will see, I ground some of it up to use in the batter and then used it in the crumb topping. The addition of the muesli really made this dish into something of its own. The whole grain flavor of the oatmeal combined with the dried fruit from the muesli along with the fresh blackberries and crispy sugary topping . . . wow, this was such a great treat to end our brunch. We served it with vanilla ice cream, but you could also use yogurt too. My husband suggested a lemon sorbet for next time. The great thing is that the flavor combinations are endless with the fruit you choose. I can't wait to try this with apples in the fall after we go apple picking!
Gluten Free Blackberry Muesli Cobbler
- 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Flour
- 1/2 cup Bob's Red Mill Gluten Free Muesli, pulsed to coarse ground in food processor
- 3/4 cup Bob's Red Mill Turbinado Sugar
- 1 Tbsp Baking Powder
- 1 cup Milk
- 1 cup Blackberries
- 1/2 cup Bob's Red Mill Gluten Free Muesli
- 1/4 cup Bob's Red Mill Gluten Free 1 to 1 Flour
- 1/4 cup Bob's Red Mill Turbinado Sugar
- 1/4 Tsp Cinnamon
- 4 Tbsp Butter, cold and cut into cubes
- 1 Tbsp Turbinado Sugar
Butter an 8 x 8-inch baking dish. Preheat oven to 375°.
In a large mixing bowl, combine the flour, muesli, sugar, and baking powder. Next add the milk whisking until well mixed. Pour the batter into the buttered dish. Next evenly distribute the blackberries over the batter. Place in the preheated oven and bake for 30 minutes.
Prepare crumb topping by mixing together the muesli, flour, sugar, and cinnamon in a bowl. Next, using a fork, cut in the cold butter until the mixture resembles a coarse crumb. Evenly distribute the crumb topping onto the cobbler after it has baked for 30 minutes. Sprinkle the remaining tablespoon of sugar on top. Place the cobbler back in the oven and bake for an additional 25 to 30 minutes or until the cobbler is golden brown. Serve warm.
Sarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter.