Valerie Bertinelli's Individual Blueberry-Nectarine Crumbles with Honeyed Lime Yogurt

This cobbler is both healthy and tasty. Most cobblers are made with ice cream, but this recipe uses Greek yogurt as a substitute. The honey is a natural sweetener and the rolled oats are a great source of fiber. The blueberries provide a big hit of antioxidants as well.

Recipe from Valerie's Home Cooking, by Valerie Bertinelli. 

1 pint fresh or frozen, thawed blueberries
1 ripe nectarine, pitted and cut into 1/2-inch pieces
½ tsp vanilla extract
3 tsp light brown sugar
2 tbsp lime juice
½ cup plus 2 teaspoons all-purpose flour
½ cup uncooked regular rolled oats
½ cup sliced almonds
½ tsp ground cardamom
1⁄8 tsp Kosher salt
4 tbsp unsalted butter, softened
1 cup low-fat plain Greek yogurt
2 tbsp honey
1 ½ tsp lime zest

1. Preheat the oven to 375°F. Gently toss together the blueberries, nectarine, vanilla, 2 tablespoons of the brown sugar, 1 tablespoon of the lime juice, and 2 teaspoons of the flour in a medium bowl. Divide evenly among  4 (8-ounce) ramekins.


2. Combine the oats, almonds, cardamom, salt, and remaining 1/2 cup flour and 1 tablespoon brown sugar in a medium bowl. Add the butter. Using your fingers, blend until fully incorporated. Break the mixture into small clumps, and divide evenly among the ramekins to cover the blueberry mixture.


3. Place the ramekins on a rimmed baking sheet. Bake until the filling is bubbly and the topping is golden, about 30 minutes. Let stand for 10 minutes.


4. Stir together the yogurt, honey, lime zest, and remaining 1 tablespoon lime juice in a small bowl. Top the warm crumbles with the yogurt mixture.