Blueberry Cobbler
- Cuisine: American
- Course: Dessert
Summary:
An old-fashioned dessert with a modern-day crust.
6 to 8 servings
Ingredients:
For the whole-wheat topping- 1 cup whole-wheat flour
- 1/2 cup flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt, or to taste
- 1 stick (4 ounces) unsalted butter, chilled and cut into small pieces
- 1/2 cup heavy cream
- 3 tablespoons quick-cooking tapioca
- 2 teaspoons lemon juice
- 1/2 cup sugar
- 1/8 teaspoon salt
- 2 pints blueberries, rinsed and drained
- 2 tablespoons sugar
Directions:
For the whole-wheat topping: In a medium bowl, combine the dry ingredients and, using a pastry blender, two knives used in scissor fashion or your fingers, blend in the butter until the mixture resembles coarse crumbs. Add the cream, stirring gently with a fork until a dough is formed that leaves the sides of the bowl. Set aside.
For the cobbler: Preheat the oven to 400 degrees. Lightly grease a 9-inch-square baking dish and set aside.
In a large skillet over medium heat, combine the tapioca, lemon juice, 1/2 cup of the sugar, salt and the blueberries. Cook the mixture, stirring occasionally, until it has thickened slightly, about 10 minutes. Pour into the baking dish.
To assemble, crumble the whole-wheat topping over the fruit in the baking dish and sprinkle the remaining 2 tablespoons sugar on top. Bake at 400 degrees for 25 to 30 minutes, until the topping is golden and the fruit is hot and bubbly. Serve warm.
Recipe Source:
Arlington Circuit Court Judge William T. Newman Jr., fiance of Sheila Johnson, came up with the alternative crust.
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