Wednesday, May 23, 2012

Classic Blueberry Cobbler

I love cobbler. Cobbler of all sorts. I'm partial to blackberry myself, but peach is also an ultimate favorite. However, I decided to mix it up a bit and make a blueberry cobbler. Nothin' too fancy or crazy here, just good ole' classic blueberry cobbler. This cobbler topping is not cake-like at all, unlike a lot of other toppings that I had. So I liked the crunch that it provided. The blueberry filling was sweet yet tart, and pairs perfectly with vanilla bean ice cream, of course. Never forget the ice cream. This is the perfect summertime dessert, and you can really substitute any fruit that you like. Hope y'all are having a great week!! Enjoy :)

Classic Blueberry Cobbler with Vanilla Bean Ice Cream
For the Blueberry Filling:
4C Fresh Blueberries
2T Honey
1 Lemon, Zested & Juiced
1T Cornstarch

For the Cobbler Topping:
1C AP Flour
½C Light Brown Sugar, Packed
1 Stick of Unsalted Butter, Softened
¼t Cinnamon
Pinch of Salt

1. Preheat the oven to 350 degrees and spray a baking dish with Pam. Set it aside.
2. For the Blueberry Filling: Place the blueberries, honey, lemon, and cornstarch in a mixing bowl and toss to combine & coated. Pour into the prepared baking dish.
3. For the Cobbler Topping: In a mixing bowl, using a pastry blender, combine the flour, sugar, butter, cinnamon, and salt together until it forms large clumps of dough. Refrigerate them for 1 hour.
4. Once the cobbler topping has chilled, crumble it over the fruit filling until completely covered. Bake in the oven for 30-35 minutes. Let cool to room temperature and serve with vanilla ice cream.

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