Blueberry Cobbler
AuthorMelissa Harvey
Preheat oven to 425° F. Grease a 2-quart casserole dish.
In a large bowl, combine blueberries, 1/4 cup sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, and cornstarch. Toss to coat evenly. Pour into pan.
Bake in preheated oven for 10 minutes.
While fruit is baking, combine flour, remaining 1/4 cup sugar, remaining 1/4 cup brown sugar, baking powder, and salt in a large bowl.
Use a pastry blender or food processor to cut in butter until mixture resembles coarse crumbs.
Stir in water until just combined.
Remove blueberries from oven and sprinkle topping over them.
Sprinkle entire cobbler with the cinnamon/sugar mixture (3 tablespoons sugar & 1 teaspoon cinnamon).
Bake 20-30 minutes until topping is golden and fruit is bubbly. Serve with ice cream.
Ingredients
Directions
Preheat oven to 425° F. Grease a 2-quart casserole dish.
In a large bowl, combine blueberries, 1/4 cup sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, and cornstarch. Toss to coat evenly. Pour into pan.
Bake in preheated oven for 10 minutes.
While fruit is baking, combine flour, remaining 1/4 cup sugar, remaining 1/4 cup brown sugar, baking powder, and salt in a large bowl.
Use a pastry blender or food processor to cut in butter until mixture resembles coarse crumbs.
Stir in water until just combined.
Remove blueberries from oven and sprinkle topping over them.
Sprinkle entire cobbler with the cinnamon/sugar mixture (3 tablespoons sugar & 1 teaspoon cinnamon).
Bake 20-30 minutes until topping is golden and fruit is bubbly. Serve with ice cream.