Fresh Blueberry Cobbler Recipe
Ingredients
| Firmly packed light brown sugar | 3/4 Cup (16 tbs) | |
| Quick-cooking tapioca | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Few grains ground cloves | ||
| 2 pts. fresh blueberries, rinsed and drained | ||
| Lemon juice | 1 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Pastry for 2 crust pie | ||
Directions
Combine the brown sugar, tapioca, 1/4 teaspoon salt, cinnamon, and cloves; mix well.
Toss with blueberries until thoroughly mixed.
Drizzle lemon juice over berries.
Turn into a 10-inch plate.
Dot with butter; set aside.
Prepare pastry.
Shape into a ball and flatten on a lightly floured surface.
Roll into a rectangle about 1/8 inch thick.
Cut pastry diagonally into strips with a pastry wheel or knife, cutting one long strip 2 inches wide to use around edge of plate; cut remaining strips 1/2 inch wide.
Form a lattice design over berries.
Arrange wider strip around edge so that it extends about 1/2 inch beyond rim of plate.
Fold edge of wide strip under and flute pastry.
Bake at 425°F about 30 minutes, or until golden brown.
Toss with blueberries until thoroughly mixed.
Drizzle lemon juice over berries.
Turn into a 10-inch plate.
Dot with butter; set aside.
Prepare pastry.
Shape into a ball and flatten on a lightly floured surface.
Roll into a rectangle about 1/8 inch thick.
Cut pastry diagonally into strips with a pastry wheel or knife, cutting one long strip 2 inches wide to use around edge of plate; cut remaining strips 1/2 inch wide.
Form a lattice design over berries.
Arrange wider strip around edge so that it extends about 1/2 inch beyond rim of plate.
Fold edge of wide strip under and flute pastry.
Bake at 425°F about 30 minutes, or until golden brown.
Chef
