Blueberry Cobbler With Biscuit Crumb Topping

 Did you ever have fruit that is going down, like fast.  You know, those brown bananas that have a day or so before you have to toss them?  Don't toss those bananas, cut them up and put them in a baggie to go in the freezer if nothing else.  They are good for smoothies!  Or, there is always banana bread.  Yum.

I happen to love all things blueberry and I buy them every time I go to the grocery and then suddenly I have several containers in the fridge and there is that first sign that they may start to shrivel at any moment and must be used!  No blueberry should ever be wasted!  Of course, you can put them in a baggie and freeze them just like the bananas.  But, I had a hankerin' for something sweet and desserty and I usually make a peach and blueberry cobbler, but alas I had no peaches.  Therefore, some other recipe must be used.  I make blueberry pie, but I didn't want to make crust.  It just seemed like too much effort so I started combing the world wide web.

I found this recipe on a blog called wickedgoodkitchen.com and it sounded just perfect so I thought I would give it a try.  It's a keeper!  It's easy and delicious.  I served it for dessert tonight and our 3 year old grandson ate two helpings - with ice cream of course.

Here is what you need:

Filling:

4-5 cups fresh blueberries, rinsed, dried and sorted.  (toss those shriveled ones)
1 cup sugar
2 tsp freshly grated lemon zest
3 Tbsp all purpose flour

Biscuit Crumb Topping:

1 cup + 5 TBSP all purpose flour
6 TBSP sugar
1 & 1/2 tsp baking powder
1/4 tsp salt
6 TBSP butter, cut into bits
1 large egg, slightly beaten
1 tsp vanilla
1 TBSP sugar
1 tsp ground cinnamon

Preheat oven to 375 degrees fahrenheit

Lightly butter a 10" baking dish

Combine the sugar, lemon zest, and flour called for in the filling.

Put the blueberries in the baking dish, sprinkle with the sugar/zest/flour in a very even manner so that there is no clumping of the sugar which allows it to dissolve while baking and won't be gritty.  I stirred mine a couple of times to prevent that from happening.  Continue to evenly sprinkle until all mixture has been used.

Make the crumb topping.  Put the flour in a bowl, add the sugar, baking powder and salt.  Whisk or mix with a fork.

Cut the cold butter into small bits and cut into the flour mixture until crumbly.  I used a pastry blender, or you can use your hands.  Add the beaten egg, vanilla and stir to thoroughly mix until you have a dough type mixture.

Spread over the blueberries using your hands.

Combine the sugar and cinnamon and sprinkle over the biscuit topping.

IMPORTANT.  SET THE BAKING DISH ON A BAKING SHEET BECAUSE IT WILL COOK OVER AND YOU WILL HAVE BURNED SUGAR AND SMOKE IN YOUR KITCHEN AND DON'T ASK ME HOW I KNOW THIS.  JUST SAVE YOURSELF A MESS.   TRUST ME.

Bake for 40-45 minutes until the top is nice and brown.  Remove from the oven and serve warm with a lovely dollop of ice cream or whipped cream or - both!

This really is a wonderful cobbler.  It is not too sweet, but the lemon zest gives it a really nice brightness.  The crust is like a big soft cinnamon biscuit that is absolutely delicious.

I will be making this again, and again, and ...... you know.  Give it a try.  I think you will really like it too.

Everyday Donna

Things to Remember:

Blueberries are considered one of the "super" foods.  So hey, why not enjoy them any way you can.  Cobbler works for me.  donna