Blueberry Cobbler with just 2 tbsp of dark brown sugar and some maple syrup and cinnamon and a tender fluffy crumb topping made with flour, butter and heavy cream. The juices from the berries harmonise perfectly with the pillowy topping and pairs great with a scoop of vanilla ice cream.
Blueberry Cobbler with just 2 tbsp of dark brown sugar and some maple syrup and cinnamon and a tender fluffy crumb topping made with flour, butter and heavy cream. The juices from the berries harmonise perfectly with the pillowy topping and pairs great with a scoop of vanilla ice cream.
Yields6 Servings Cook Time55 mins
The Berries 4.50 cups blueberries 2 tbsp dark brown sugar 2 tbsp cornstarch 1 tsp cinnamon 2 tbsp maple syrupThe Dough 2 & 1/4 cup plain flour 2 tbsp dark brown sugar 2 tsp baking powder ⅓ tsp salt 6 tbsp unsalted butter ¾ cup heavy cream & 2 tbsp
11. Preheat the oven to 180C and grease a baking dish with butter. Place the blueberries, cornstarch, dark brown sugar and cinnamon in a large bowl and combine. Add in the maple syrup and set aside.
2.To make the dough place the flour, baking powder, salt and sugar in another bowl and mix together. Cut in the butter and crumble into the flour leaving small lumps. Gently mix in the heavy cream and continue to mix until a ball forms.
3. Place the blueberries in the baking dish making sure to add in any juices left in the bowl. Roll out your dough to 1/2 thick to roughly the shape of your baking dish. Arrange the dough over the blueberries and brush with 2 tbsp of heavy cream, it's ok if the blueberries are not properly covered.
4. Place in the oven to bake for 50-55 minutes or until the topping is golden brown and the juices bubbling. Remove from the oven and leave to cool slightly. Serve warm with cream of ice cream.
1. Preheat the oven to 180C and grease a baking dish with butter. Place the blueberries, cornstarch, dark brown sugar and cinnamon in a large bowl and combine. Add in the maple syrup and set aside.
2.To make the dough place the flour, baking powder, salt and sugar in another bowl and mix together. Cut in the butter and crumble into the flour leaving small lumps. Gently mix in the heavy cream and continue to mix until a ball forms.
3. Place the blueberries in the baking dish making sure to add in any juices left in the bowl. Roll out your dough to 1/2 thick to roughly the shape of your baking dish. Arrange the dough over the blueberries and brush with 2 tbsp of heavy cream, it's ok if the blueberries are not properly covered.
4. Place in the oven to bake for 50-55 minutes or until the topping is golden brown and the juices bubbling. Remove from the oven and leave to cool slightly. Serve warm with cream of ice cream.
Ingredients
Directions
1. Preheat the oven to 180C and grease a baking dish with butter. Place the blueberries, cornstarch, dark brown sugar and cinnamon in a large bowl and combine. Add in the maple syrup and set aside.
2.To make the dough place the flour, baking powder, salt and sugar in another bowl and mix together. Cut in the butter and crumble into the flour leaving small lumps. Gently mix in the heavy cream and continue to mix until a ball forms.
3. Place the blueberries in the baking dish making sure to add in any juices left in the bowl. Roll out your dough to 1/2 thick to roughly the shape of your baking dish. Arrange the dough over the blueberries and brush with 2 tbsp of heavy cream, it's ok if the blueberries are not properly covered.
4. Place in the oven to bake for 50-55 minutes or until the topping is golden brown and the juices bubbling. Remove from the oven and leave to cool slightly. Serve warm with cream of ice cream.