Blueberry Cobbler Recipe
Ingredients
| Blueberries | 6 Cup (16 tbs), washed | |
| 1/3 cup firmly packed dark brown sugar | ||
| Lemon juice | 2 Tablespoon | |
| Grated peel of half a lemon | ||
| Ground cinnamon | 1 Teaspoon | |
| Unsalted butter | 1/4 Cup (16 tbs) | |
| Bread crumbs | 2 Cup (16 tbs) | |
| Ice cream | ||
Directions
Preheat the oven to 350°F.
Spray an 8-inch-square baking dish or a 9-inch deep-dish pie plate with cooking spray.
In a large bowl, toss together the berries, sugar, lemon juice, lemon peel, and cinnamon.
Pour half the berry mixture into the baking dish.
Using a pastry blender or two knives in crisscross fashion, cut the butter into the bread crumbs until fine.
Sprinkle half the crumb mixture over the fruit.
Top with the remaining fruit mixture and sprinkle the remaining crumbs evenly over the top.
Bake until hot and bubbly and light golden brown on top, about 35 to 40 minutes.
Spray an 8-inch-square baking dish or a 9-inch deep-dish pie plate with cooking spray.
In a large bowl, toss together the berries, sugar, lemon juice, lemon peel, and cinnamon.
Pour half the berry mixture into the baking dish.
Using a pastry blender or two knives in crisscross fashion, cut the butter into the bread crumbs until fine.
Sprinkle half the crumb mixture over the fruit.
Top with the remaining fruit mixture and sprinkle the remaining crumbs evenly over the top.
Bake until hot and bubbly and light golden brown on top, about 35 to 40 minutes.
Chef
