Wednesday, July 24, 2013

Blueberry Cobbler

Blueberries finally came down to a reasonable price, so I stocked-up ( I wouldn't want to drive three minutes over to the grocery store if I don't need to). I looked at my clean butcher-block counters and thought, "I'm not rolling pie crust on these". Honestly, I may just stop cooking altogether.

I always think of cobbler as a compromise-you want pie, but are too lazy, hurried, protective of a new kitchen-so cobbler it is. This is completely unfair, cobbler being superior to pie in many ways (a pie crust won't soak up all the fruit juices without breaking down into glop) but that reputation is hard to shake.

I won't claim this cobbler will satisfy a craving for pie, but it is a delicious way to make use of seasonal fruit without making a mess of your beautiful butcher block counters.

We prefer a juicier, less thick cobbler filling. If you like the thicker kind, increase the cornstarch by half a teaspoon.

This makes quite a bit, but it reheats perfectly in the microwave. Blast it, uncovered for about three minutes.

You Will Need:

2 pints blueberries, washed and drained
1 cup boiling water
3/4 cup granulated sugar
1 tablespoon cornstarch (cornflour)
1 tablespoon butter
1/2 teaspoon mixed spice, or nutmeg, cinnamon, etc.


1 cup plain flour
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 cup shortening
1/2 cup milk

Preheat oven to 400 degrees F. Grease a 10 inch baking pan, casserole dish, etc.

In a large pot, combine sugar and cornstarch. Whisk in boiling water slowly. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Add berries. Pour into pan, and dot with butter. Sprinkle with mixed spice. Set aside.

In a large bowl, combine flour, sugar, salt, and baking powder. Cut in the shortening. Stir in milk. Dough should be quite soft.

Drop by spoonfuls over the berries. Bake 20-30 minutes, or until topping is golden, and berries are bubbling. Serve slightly warm, with whipped cream.

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