Blueberry Cobbler Recipes, Hints & Videos
Cobblers are made by pouring fruit filling over a batter that then rises through the fruit to create a crust-type of topping. In New England, cobblers are typically made on the stove top or in an iron skillet and have biscuit dough on top. But wherever you live, there's no denying that it's an easy and delicious way to end a meal.
Blueberry Cobbler Recipes
2 Tbs. honey
1 Tbs. sugar
1 Tbs. cornstarch, or arrowroot powder
1 tsp. ground cinnamon
1 C. water
2 Tbs. Lemon juice
3 C. fresh blueberries or blackberries
1 C. whole wheat pastry flour
1 tsp. baking powder
1 Tbs. sugar
1/2 tsp. baking soda
1/2 C. low-fat buttermilk
Preheat oven to 400 F. In a large saucepan over medium heat, combine the honey, sugar, cornstarch or arrowroot powder, cinnamon, water, and lemon juice. Mix until smooth. Add the berries and cook over medium heat for about 10 minutes until thickened. Combine the pastry
flour, baking powder, sugar and baking soda in a medium bowl. Add in the milk and stir until ingredients are combined. Pour the filling into a nonstick casserole dish. By Tbs., drop the biscuit dough on top of the hot fruit. Bake in the oven for about 20 minutes until biscuits
are slightly browned.
More Blueberry Cobbler Recipes:
New England Blueberry Cobbler Recipes
2 Pillsbury pie crusts
2 cans peaches with heavy syrup (or any fruit)
1 1/4 C. sugar
1/2 tsp. cinnamon
2 Tbs. dry tapioca
1 stick butter or margarine
Spray iron skillet with oil and line with pie crust. Bake at 350 degrees until lightly brown or 8-10 minutes. Mix together peaches, sugar, cinnamon and tapioca. Pour into skillet, chunk butter on top of mixture and cover with the other pie crust. Sprinkle crust with sugar. Bake 45 minutes at 350 degrees.
More New England Blueberry Cobbler Recipes:
Blueberry Cobbler Hints & Videos
America's Test Kitchen Blueberry CobblerThis is replaced by the Flash content.