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Summer Blueberry Cobbler



INGREDIENTES


FILLING

  • 5 1/2 cups of blueberries (fresh or frozen or mix of both)

  • Juice one lime

  • 1/3 cup of brown sugar

  • 1 tablespoon wholewheat flour

Topping


  • 1 cup flour

  • 1/2 cup wholewheat flour

  • 2 tablespoons of brown sugar

  • 2 1/2 teaspoon of baking powder

  • 6 tablespoons of cold butter cut into small cubes

  • 1/2 cup cream fraiche

  • pinch of salt

  • 1 tablespoon of chopped fresh thyme

  • Sugar for topping


  • Preheat oven to 180 c

  • In a medium bowl add all the filling ingredients, toss and set aside

  • To make the topping add the flours, sugar and baking power and stir. Cut in the butter until mixture looks like rough sand. Add the cream fresh, salt and thyme and stir. If too dry add additional cream fraiche one tablespoon at a time until dough comes together.

  • In a 10x 6 oval baking dish or equivalent add berries. To make the topping make patties of around 2 inch and 1/2 inch thick covering the berries. Sprinkle top with white sugar.

  • Bake for 35-40 minutes. The topping should be golden brown and the berries bubbling. Make sure the topping s done underneath.

  • Serve with ice cream, cream or just by itself.


Notes


Recipe adapted from Chez Panisse



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