Last Chance Blueberry Cobbler
By
Danielle Lovell, spud! Culinary Institute Executive Chef
(Published: )
Adapted from Where People Feast, An Indigenous People's Cookbook, by Dolly and Annie Watts
| Prep Time |
Cooking Time |
Servings |
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10 people |
Ingredients:
- 3/4 cup milk
- 1 large egg, beaten
- 2 1/4 cup, all purpose flour
- 3 TBSP organic sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/2 cup cold butter
- 3/4 cup organic sugar
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2 cups shredded granny smith (or similar) apple
- 1/4 cup boiling water
- 5 cups blueberries
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Directions:
Preheat oven to 375 F. In a bowl combine milk, egg, flour, 3 tablespoons sugar, baking powder, baking soda and salt, then mix well. Cut in butter and set aside.
In another bowl combine 3/4 cup sugar, nutmeg, cinnamon and shredded apples. Once mixed, set aside.
In a saucepan on high heat, combine the water with 2 1/2 cups of the blueberries and bring to a boil. Add the apple mixture, then reduce heat to low and simmer for 7 minutes, stirring continually. Remove from heat, then add remainder of berries. Spread mixture into an 8 x 8 x 2-inch baking dish. Spoon dough evenly on top of berries.
Bake for 25 minutes uncovered, or until golden brown, then cover with a lid or tinfoil and bake for an additional 10 minutes. Remove from oven and let cool completely, then refrigerate for 3 hours to allow berries to set.
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