Last Chance Blueberry Cobbler

 Prep Time:  20 min
 Cooking Time:    35 min
 Servings:  10 people  

Contributed by: Danielle Lovell, spud! Culinary Institute Executive Chef
Source: Adapted from Where People Feast, An Indigenous People's Cookbook, by Dolly and Annie Watts  

  • 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

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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