Blueberry Cinnamon Cobbler Recipe
Summary
Ingredients
| Frozen blueberries | 2 Cup (16 tbs), thawed | |
| Maple syrup | 3 Tablespoon | |
| 1/2 cup unbleached all-purpose flour, approximately | ||
| Baking powder | 3/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| 1 tablespoon plus 1 1/2 teaspoons margarine, melted | ||
| Skim milk | 1 Tablespoon | |
| Lemon zest | 1 Teaspoon, grated | |
Directions
1. Preheat the oven to 400°
2. Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.
3. If using fresh berries, wash, dry, stem and pick them over. In a small saucepan, combine the blueberries and maple syrup and cook over medium heat, stirring occasionally, 5 minutes, or until the berries are very soft; remove the pan from the heat and set aside.
4. In a medium-size bowl combine 1/2 cup of flour, the baking powder, cinnamon and salt, and stir to combine. Stir in the margarine, milk and lemon zest, and mix until a soft dough forms. Turn the dough onto a lightly floured surface and roll it out with a floured rolling pin to a 9-inch disk about 1/8 inch thick.
5. Stir the berry mixture, pour it into the pie plate and lay the crust on top. Bake the cobbler 25 minutes.
2. Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.
3. If using fresh berries, wash, dry, stem and pick them over. In a small saucepan, combine the blueberries and maple syrup and cook over medium heat, stirring occasionally, 5 minutes, or until the berries are very soft; remove the pan from the heat and set aside.
4. In a medium-size bowl combine 1/2 cup of flour, the baking powder, cinnamon and salt, and stir to combine. Stir in the margarine, milk and lemon zest, and mix until a soft dough forms. Turn the dough onto a lightly floured surface and roll it out with a floured rolling pin to a 9-inch disk about 1/8 inch thick.
5. Stir the berry mixture, pour it into the pie plate and lay the crust on top. Bake the cobbler 25 minutes.
Chef
