BLUEBERRY COBBLER
This blueberry cobbler recipe is not only easy to make and super tasty, it also makes your mouth salivate while baking in the oven. The blueberry filling is better than anything you'll find in a can. It's thick and full of berries. The allspice is subtle. The crumb topping comes from a cake mix and firms up while baking to hold...
Provided by Twana Kelley
Categories Other Desserts
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350. Combine 1 cup of blueberries, sugar, and 3 tablespoons of water in a pan. If you are using frozen there is really no need to add water, just cook it slow for the juices to come out naturally. Then the juice will melt the sugar. I used fresh blueberries this time around and had a hard time getting juice to come out.
- 2. Cook on low heat until the sugar melted.
- 3. Make a slurry with the rest of the water and the cornstarch in a separate cup.
- 4. Add the slurry to the blueberry mixture.
- 5. Heat to a gentle boil.
- 6. Add the butter and allspice to the blueberry mixture. Mix well and once the sauce is thickened. Let cool for about 3 minutes.
- 7. Add the remaining blueberries to the mixture and fold them in gently.
- 8. Pour the mixture to your pie dish, cake pan or casserole dish.
- 9. In a new bowl, add the cake mixture and cold butter.
- 10. Cut in the butter.
- 11. Once the butter and cake mix resembles small crumb-like pieces (much like a pie crust), sprinkle on the top of the blueberry filling. The top should be about a 1/4 thick. If any thicker add a dab of butter on top.
- 12. Bake in an oven for 1 hour or until nice and golden brown. You also want to make sure the topping is cake-like, not batter-like. Might be a safe bet to put something under your baking dish to help the occasional boil over.
- 13. Take out and let cool. Best served with whipped cream or vanilla ice cream to help break up the sweetness. Enjoy!
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