Ripe Recipe: Blueberry Cobbler

Topping

  • 1 cup all-purpose flour
  • 1/3 cup milk
  • 3 tbsp. melted butter
  • 2 tbsp. granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt

Filling

  • 3 cups fresh or frozen blueberries (we like Patriot!)
  • 2/3 cup granulated sugar
  • 3/4 cup water
  • 2 tbsp. cornstarch
  • 1 tsp. ground cinnamon
  • 1 tsp. melted butter

Butter a 1.5-quart baking dish or a 9-inch pie plate. Heat oven to 425 degrees fahrenheit.

In a saucepan, combine 2/3 cup of granulated sugar and 2 tbsp. cornstarch. Stir in 3/4 cup of water/ Bring to a boi. 

Add blueberries and blend well. Then, pour blueberry mixture into baking dish or pie plate. 

Sprinkle the blueberry mixture with cinnamon and drizzle with 1 tsp. melted butter. 

In a mixing bowl, form topping mixture by combining 1 cup all-purpose flour, 2 tbsp. granulated sugar, baking powder, and salt. 

Pour 1/3 cup milk and 3 tbsp. melted butter into topping mixture and stir until mixture forms a soft dough. Press dough on top of blueberry mixture.

Bake cobbler for 25 to 30 minutes or until lightly browned. 

Recipe from Diana Rattray at The Spruce Eats