Blueberry Cobbler

Blueberry Filling:
2 cups blueberries
1 tablespoon maple syrup
2 tablespoons The Well Dressed Olive's Blueberry Balsamic Vinegar

Cobbler Layer:
1 cup Kashi Vanilla Graham Clusters
1 tablespoon coconut sugar or brown sugar
1 teaspoon baking powder
1 egg
1/4 cup vanilla almond milk
1 tablespoon canola oil

Coconut Cream:
1 14oz can coconut cream or full fat coconut milk
1/4-3/4 cup icing/powdered sugar
*optional 1/2 teaspoon vanilla extract

Preheat oven to 375 degrees.

Combine blueberries: The Well Dressed Olive's Blueberry Balsamic Vinegar and maple syrup. Place evenly into ceramic dish.

Mix dry cobbler ingredients. Whisk together egg, milk and canola oil in a separate bowl. Pour wet ingredients into dry and stir until blended together.

Top blueberry layer with mixture and bake for 15-20 minutes. While cobbler is baking heat balsamic vinegar and maple syrup on a skillet on low heat until it is reduced - about 5 minutes. 

Chill coconut cream in fridge overnight. Following dat, chill a large mixing bowl for 10 minutes before whipping.

Remove coconut cream, scrape top layer (thickened cream) and leave the liquid behind in can.

Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with mixer until creamy. Add vanilla and powdered sugar and mix until creamy - about 1 minute. Taste and adjust sweetness as needed.

Once cobblers are finished serve with whipped cream topping and drizzle with balsamic maple reduction.