 |
Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
|
This is really a delicious recipe, especially when blueberry season rolls around. It is really more a crunch than a cobbler, as is obvious from the ingredients. This recipe would also be delicious made with huckleberries or other wild blueberries. This recipe is from a Land O Lakes cookbook that I really love, and have made many of their recipes. This is a very down home recipe, that I think anyone who enjoys blueberries would love, especially with a bit of homemade ice cream, or vanilla custard sauce to top it off. I hope you enjoy! Ingredients:
1 1/2 cups all-purpose flour or 1 1/2 cups whole wheat pastry flour |
1 1/4 cups quick-cooking oats |
1 cup firmly packed brown sugar |
1/2 cup sweet creamy butter, melted |
6 cups fresh blueberries or 6 cups frozen blueberries, thawed, drained |
1 cup sugar |
1 cup water |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1 teaspoon vanilla |
Directions:
1. Heat oven to 350 degrees.
2. In a large mixing bowl combine all the crust ingredients.
3. Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes).
4. Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan.
5. Place blueberries over the crumb crust.
6. In 2-qt saucepan combine remaining filling ingredients except vanilla.
7. Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes).
8. Continue boiling for 1 minute.
9. Mix in vanilla.
10. Pour over blueberries; sprinkle with the remaining crumb mixture.
11. Bake for 50 to 60 minutes or until lightly browned.
|
|