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ala mode
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served crust on bottom
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I had a bunch of fresh blueberries and it was too hot (and I was too lazy) to make a pie, so thought I'd make a blueberry cobbler for my husband. This took about 5 minutes to put together and pop into the oven. Perfect with a scoop of vanilla ice cream on top! … it can be made with sugar or Splenda (this version was made with Splenda, so not as brown as it would be with sugar)
Homemade FRESH BLUEBERRY COBBLER
CRUST
1 cup all-purpose flour...………………………………….2 tsp. baking powder
1/2 cup granulated sugar or regular white Splenda (not baking blend)
1/2 tsp. cinnamon...……………………………………….dash of salt
5 TB unsalted butter, melted...…………………… …...1 tsp. vanilla extract
1 large egg
FILLING
about 4 cups fresh blueberries (maybe more ~ forgot to measure them)
1/4 to 1/2 cup granulated sugar or regular white Splenda
2 TB flour...…………………………………………………1/4 tsp. nutmeg
Other stuff
Buttery non-stick spray
1/4 cup orange juice
1/4 cup water
***
Preheat the oven to 375. Generously spray a 2 qt. casserole dish (or 10" pyrex pan), or larger, with buttery non-stick spray and set aside.
Put the filling ingredients into a medium mixing bowl and gently toss until the blueberries are coated well, then spread them into the bottom of the casserole dish. Sprinkle any of the dry ingredients left in the bowl on top of the blueberries.
Put the crust ingredients into the same bowl and mix with a wooden spoon until combined well. Dollop the crust ingredients over the blueberry filling. Mix the orange juice & water together and gently pour it around the edges of the dish. **
You can leave the crust in dollops or spread it out with the dampened back of a spoon. (My husband likes crisp crust rather than mounds, so I spread it out. I also spread out the crust because I serve it scooped out with the crust on the bottom, so it's more like a deconstructed pie.) Spray the crust with some buttery non-stick spray and pop it into the oven for 35-45 minutes (I put the dish on a baking sheet to catch any run-over). If you want you can sprinkle some sugar on top before baking for a crunchy sugar crust. (This works best with real sugar, since Splenda doesn't brown up or get crunchy.) (NOTE: If it starts to brown too quickly, just put a sheet of foil lightly on top about halfway through.)
Homemade FRESH BLUEBERRY COBBLER
CRUST
1 cup all-purpose flour...………………………………….2 tsp. baking powder
1/2 cup granulated sugar or regular white Splenda (not baking blend)
1/2 tsp. cinnamon...……………………………………….dash of salt
5 TB unsalted butter, melted...…………………… …...1 tsp. vanilla extract
1 large egg
FILLING
about 4 cups fresh blueberries (maybe more ~ forgot to measure them)
1/4 to 1/2 cup granulated sugar or regular white Splenda
2 TB flour...…………………………………………………1/4 tsp. nutmeg
Other stuff
Buttery non-stick spray
1/4 cup orange juice
1/4 cup water
***
Preheat the oven to 375. Generously spray a 2 qt. casserole dish (or 10" pyrex pan), or larger, with buttery non-stick spray and set aside.
Put the filling ingredients into a medium mixing bowl and gently toss until the blueberries are coated well, then spread them into the bottom of the casserole dish. Sprinkle any of the dry ingredients left in the bowl on top of the blueberries.
Put the crust ingredients into the same bowl and mix with a wooden spoon until combined well. Dollop the crust ingredients over the blueberry filling. Mix the orange juice & water together and gently pour it around the edges of the dish. **
You can leave the crust in dollops or spread it out with the dampened back of a spoon. (My husband likes crisp crust rather than mounds, so I spread it out. I also spread out the crust because I serve it scooped out with the crust on the bottom, so it's more like a deconstructed pie.) Spray the crust with some buttery non-stick spray and pop it into the oven for 35-45 minutes (I put the dish on a baking sheet to catch any run-over). If you want you can sprinkle some sugar on top before baking for a crunchy sugar crust. (This works best with real sugar, since Splenda doesn't brown up or get crunchy.) (NOTE: If it starts to brown too quickly, just put a sheet of foil lightly on top about halfway through.)
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