Recipe Tip: Don�t overwork the dough for the crust - a light touch ensures a flaky, melt-in-your-mouth texture.
Wild Maine Blueberry Cobbler
Add to Recipes
Made With Our
Directions
Item No.
191080
Item No.
101370
Ingredients
- Butter, to grease pan
- 1/4 cup sugar
- 1 1/2 Tablespoons corn starch
- 2 pints blueberries or mixed berries or 2 (14-ounce) bags frozen blueberries (not defrosted)
- 1 teaspoon lemon zest
- 1 (13-ounce) jar Stonewall Kitchen Wild Maine Blueberry Jam or Wild Maine Blueberry Rhubarb Jam
- 1/2 teaspoon cinnamon
- 1 cup unbleached all-purpose flour
- 2 Tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 Tablespoons unsalted butter, chilled and cut into pieces
- 1/4 cup half and half or light cream
Directions
- Preheat oven to 425° F. Butter a 2-3 quart heavy baking dish.
- In a small bowl combine sugar and corn starch.
- Gently stir the sugar mixture, blueberries, lemon zest, jam and cinnamon together in a large bowl. Pour into prepared dish.
- In a food processor, combine flour, 1 Tablespoon of sugar, baking powder and salt and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half and half and pulse just until dough begins to pull together.
- Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a �cobbled� irregular pattern. Sprinkle on remaining 2 Tablespoons of sugar.
- Bake until crust is lightly browned and berries are hot, 25-30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.
