Blueberry Cobbler

Well,  it looks like we're heading out of summer into that oh so wondrous season where time moves backwards, the leaves change color, and the smell of school bus fumes pollute your morning run :) And of course it's the best season for pie!


Sigh. I love all kinds of pies and pie-like desserts. But ErMerGerd. This was seriously one of my favorite desserts I've made in a while. And it smells just as awesome as it tastes.  You will be sure to impress with this one! Dessert is a decadence that fills my heart with joy. I try not to eat too much of it, but when it's good, it's totally worth it in my book. And this one, totally fits that bill. And it's not difficult at all. It only took me about 10 minutes to prep.  So, I found 3 bags of frozen blueberries in my freezer, and I was like, it's come that time hasn't it. When the blueberries seemingly begin multiplying on their own, it's time to sacrifice them for the greater good....of deliciousness. Ok. Let's do this!

Ingredients

Filling
1/2 cup sugar
2 tblsps cornstarch
3/4 cup water
3 cups fresh or frozen blueberries
2 slices (mandarin) orange
1 tsp melted butter
2 tsp ground cinnamon

Topping
1 cup  flour
1 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 cup brown sugar
1/3 cup milk
3 tblsps melted butter

Step 1: Preheat oven to 425

Step 2: Butter or spray a medium baking dish or pie plate

Step 3: Combine sugar, cornstarch and water in saucepan and bring to a boil and stir rapidly to combine.

Step 4: Add blueberries and squeeze in the juice of the orange slices. If possible, use mandarin oranges because they smell so wonderful, a bit like flowers, but you can use any orange you have on hand. Stir until well mixed.

Step 5: Pour mixture into baking dish and sprinkle with cinnamon and melted butter.

Step 6: In a separate bowl, combine flour, baking powder, salt, cinnamon, and sugar.

Step 7: Add in milk and melted butter. Stir just until mixture is moist and forms a soft dough.

As a note, I use white whole wheat flour, which is healthier than all purpose, but tends to make a more dense topping. All purpose would probably be more fluffy.

 Step 8: Drop spoonfuls of the dough onto the blueberries.

Step 9: Bake  for 25 to 30 minutes until lightly browned.

You can eat this warm from the oven, or cold once it's put away in the fridge. You can have it on its own, as I did, or add in some ice cream, or whipped cream. Whatever floats your blueberry cobbler boat! Enjoy!

MMM so GOOD!