Berry Cobbler
3 cups flour
1/4 tsp salt
2 1/2 Tbsp baking powder
1 1/4 cups sugar
1/2 cup butter
2 eggs
1 cups heavy cream
4 cups fresh or frozen blueberries
1/2 cup brown sugar
Topping
1/2 cup sugar
1/4 cup + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature
Preheat oven to 350. Lightly grease a 9" ×13″ baking dish and set aside.
Toss the blueberries with the 1/2 cup of brown sugar and set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
Cut butter into approximately 1 tsp size pieces. Cut into flour mixture using either a pastry blender or two butter knives until crumbly.
Lightly beat the eggs in a separate bowl and then lightly toss them with the flour mixture until combined.
Add in the cream and mix until combined. Batter will be sticky.
Lightly press about 1 1/2 cups of the dough mixture into the bottom of 9" x 13" baking dish. Spread blueberry mixture over the dough. Drop by large spoonfuls the remaining dough on top of the berries.
Combine sugar, flour and cinnamon for the topping. Cut in the butter until crumbly. Sprinkle over dough. Bake 45 - 55 minutes or until crust is golden brown.
Best served warm with Homemade Vanilla Ice Cream (will post recipe tomorrow). Refrigerate leftover cobbler (that is if you have some left over!!!) My husband had a piece last night cold out of the fridge and liked the cobbler that way as well. Not me, warm with ice cream is the only way to go!!!
1/4 tsp salt
2 1/2 Tbsp baking powder
1 1/4 cups sugar
1/2 cup butter
2 eggs
1 cups heavy cream
4 cups fresh or frozen blueberries
1/2 cup brown sugar
Topping
1/2 cup sugar
1/4 cup + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature
Preheat oven to 350. Lightly grease a 9" ×13″ baking dish and set aside.
Toss the blueberries with the 1/2 cup of brown sugar and set aside.
In a large mixing bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
Cut butter into approximately 1 tsp size pieces. Cut into flour mixture using either a pastry blender or two butter knives until crumbly.
Lightly beat the eggs in a separate bowl and then lightly toss them with the flour mixture until combined.
Add in the cream and mix until combined. Batter will be sticky.
Lightly press about 1 1/2 cups of the dough mixture into the bottom of 9" x 13" baking dish. Spread blueberry mixture over the dough. Drop by large spoonfuls the remaining dough on top of the berries.
Combine sugar, flour and cinnamon for the topping. Cut in the butter until crumbly. Sprinkle over dough. Bake 45 - 55 minutes or until crust is golden brown.
Best served warm with Homemade Vanilla Ice Cream (will post recipe tomorrow). Refrigerate leftover cobbler (that is if you have some left over!!!) My husband had a piece last night cold out of the fridge and liked the cobbler that way as well. Not me, warm with ice cream is the only way to go!!!
Been wanting a good recipe to use up the blueberries...muffins get very boring after a while. Thanks, my hubby will be happy, might make that on the weekend.
ReplyDeleteMMMmmmmmm.....that sounds and looks YUMMY!! Another "to-try!" (And, no, I haven't forgotten about the lemon-blueberry gelatin recipe - I just can't remember where it is!! Thought it was from one of my favorite books, but I'm not finding it...will get it to you when I come across it!) Have a lovely day! Smiles & Hugs ~ Robin
ReplyDeleteOooooooooo yeah! I do loooooooooove blueberries!
ReplyDeletexx, shell