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Recipe: Blueberry Oat Cobbler
Similar Categories: Blueberry, Oat, Cobbler
Blueberry Oat Cobbler
--FILLING--
3 pints blueberries -- to 4
1 pinch salt
1/8 cup cold water
2 tablespoons sugar
2 tablespoons maple syrup
1 tablespoon cornstarch
2 1/2 tablespoons butter
1 teaspoon lemon juice
--CRUMB TOPPING--
1 package sugar-cookie dough
1/4 cup rolled oats
1/8 cup sliced toasted almonds*
1 teaspoon cinnamon
1 pinch nutmegYou may substitute chopped toasted pecans for the almonds in this
recipe.
Preheat the oven to 375 degrees. Have ready one 9-inch-square baking
pan. In
a mixing bowl, toss the blueberries with the pinch of salt. In a
small
saucepan, stir together the water, sugar, maple syrup and
cornstarch.
Stir
occasionally over medium heat, until mixture comes to a boil, just a
couple
of minutes. Add half the blueberries and cook for 2 or 3 minutes,
until
the
berries begin to burst. Remove from heat. Stir in the butter and
lemon
juice. Add remaining blueberries. Stir well, then pour into the
prepared
pan.
To make the crumb topping, mix together the cookie dough, rolled
oats,
almonds, cinnamon and nutmeg. Roll out to about 1/2-inch thick.
Carefully
place on top of the blueberry mixture. Bake for about 15 minutes,
until
the
berries are bubbling and the crust is golden and crisp. Serve warm.
Top
each
serving with a scoop of softened vanilla ice cream or frozen yogurt
for
a
special occasion. Serves 4 to 6.
--FILLING--
3 pints blueberries -- to 4
1 pinch salt
1/8 cup cold water
2 tablespoons sugar
2 tablespoons maple syrup
1 tablespoon cornstarch
2 1/2 tablespoons butter
1 teaspoon lemon juice
--CRUMB TOPPING--
1 package sugar-cookie dough
1/4 cup rolled oats
1/8 cup sliced toasted almonds*
1 teaspoon cinnamon
1 pinch nutmegYou may substitute chopped toasted pecans for the almonds in this
recipe.
Preheat the oven to 375 degrees. Have ready one 9-inch-square baking
pan. In
a mixing bowl, toss the blueberries with the pinch of salt. In a
small
saucepan, stir together the water, sugar, maple syrup and
cornstarch.
Stir
occasionally over medium heat, until mixture comes to a boil, just a
couple
of minutes. Add half the blueberries and cook for 2 or 3 minutes,
until
the
berries begin to burst. Remove from heat. Stir in the butter and
lemon
juice. Add remaining blueberries. Stir well, then pour into the
prepared
pan.
To make the crumb topping, mix together the cookie dough, rolled
oats,
almonds, cinnamon and nutmeg. Roll out to about 1/2-inch thick.
Carefully
place on top of the blueberry mixture. Bake for about 15 minutes,
until
the
berries are bubbling and the crust is golden and crisp. Serve warm.
Top
each
serving with a scoop of softened vanilla ice cream or frozen yogurt
for
a
special occasion. Serves 4 to 6.
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