 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
From Every Day with Rachel Ray, November/December 2005 issue. This is attributed to Stefanie Maloney. Ingredients:
2 (12 ounce) packages frozen blueberries, thawed |
1/3 cup granulated sugar |
4 tablespoons granulated sugar, divided |
2 tablespoons all-purpose flour |
1 1/2 cups all-purpose flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup unsalted butter, chilled and cut into small pieces (6 ounces) |
2/3 cup whole milk |
1/2 teaspoon pure vanilla extract |
Directions:
1. Preheat the oven to 375°F.
2. Prepare an 8x8x2-inch baking dish by coating with butter.
3. Mix the blueberries with 1/3 cup of the sugar and 2 tablespoons of the flour. Spoon into the baking dish.
4. In a large bowl, whisk together the remaining 1 1/2 cups of flour with 3 tablespoons of sugar, baking powder and salt.
5. Cut the butter into the flour mixture with a pastry blender or 2 knives until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop teaspoon-sized dollops of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. Tip: line the rack below with aluminum foil to catch any drips during the baking cycle. Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust.
6. Remove from oven and allow cooling for 20 minutes. Serve warm or at room temperature.
|
|