Blueberry Cobbler Recipe
Ingredients
| Unsweetened frozen blue berries -3 cups , thawed | ||
| Honey | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Whole wheat pastry flour | 1/2 Cup (16 tbs) | |
| Unbleached white flour - 1/2 cup | ||
| Baking powder | 1 1/2 Teaspoon | |
| Butter | 2 Tablespoon | |
| Skim milk | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1 Preheat the oven to 375°Fahrenheit.
MAKING
2 In a medium-size saucepan, mix blueberries and honey.
3 In a small bowl, dissolve cornstarch in water and mix with the blueberries.
4 Cook over medium heat, stirring constantly until mixture thickens.
5 In a medium-size bowl, combine whole wheat pastry flour, unbleached white flour, and baking powder; whisk together.
6 Cut butter into pieces.
7 Using a pastry blender or 2 knives cut in the butter pieces in the flour mixture.
8 Blend in skim milk.
9 Into a 1 1/2-quart casserole, turn the blueberries
10 In 8 equal spoonfuls, drop the mixture on top of blueberries.
11 Bake on middle shelf of the oven for 25 to 30 minutes or until the batter is lightly browned. .
SERVING
12 Serve as desired.
1 Preheat the oven to 375°Fahrenheit.
MAKING
2 In a medium-size saucepan, mix blueberries and honey.
3 In a small bowl, dissolve cornstarch in water and mix with the blueberries.
4 Cook over medium heat, stirring constantly until mixture thickens.
5 In a medium-size bowl, combine whole wheat pastry flour, unbleached white flour, and baking powder; whisk together.
6 Cut butter into pieces.
7 Using a pastry blender or 2 knives cut in the butter pieces in the flour mixture.
8 Blend in skim milk.
9 Into a 1 1/2-quart casserole, turn the blueberries
10 In 8 equal spoonfuls, drop the mixture on top of blueberries.
11 Bake on middle shelf of the oven for 25 to 30 minutes or until the batter is lightly browned. .
SERVING
12 Serve as desired.
Chef
