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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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While variations abound, a traditional cobbler is a baked, deep-dish fruit dessert that's topped with a biscuit sprinkled with sugar to give it a bit of crunch and color. This blueberry cobbler is a similar version that uses a light, dumpling-like topping instead of a dense biscuit. Ingredients:
6 cups fresh blueberries |
1/3 cup sugar |
2 tablespoons cornstarch |
1 teaspoon grated lemon rind |
1 1/3 cups all-purpose flour |
2 tablespoons sugar |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon baking soda |
5 tablespoons chilled butter, cut into small pieces |
1 cup fat-free sour cream |
3 tablespoons 2% reduced-fat milk |
1 teaspoon sugar |
Directions:
1. Preheat oven to 350°.
2. To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.
3. To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.
4. Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.
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