Old Fashioned Blueberry Cobbler Recipe
Old Fashioned Blueberry Cobbler is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. Old Fashioned Blueberry Cobbler goes perfectly as Dessert. This recipe is ideal for people on a Low Fat diet. If you have plenty of Fruits on hand then Old Fashioned Blueberry Cobbler is the thing to make. I am certain you and I will approve that this Old Fashioned Blueberry Cobbler is just delectable.
Ingredients
FRUIT FILLING
6 cups fresh or frozen (thawed) blueberries
3 tablespoons cornstarch
1/3 cup sugar
1 tablespoon frozen orange juice concentrate, thawed
TOPPING
1/3 cup oat bran
2/3 cup unbleached flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 cup nonfat buttermilk
1 quart nonfat vanilla ice cream
Directions
1. Coat a 2 1/2-quart casserole dish with nonstick cooking spray. Combine the filling ingredients in a medium-sized bowl, and set aside for 15 minutes to allow the juices to develop. Then stir gently to mix well, and transfer to the prepared dish.
2. Combine all of the topping ingredients except for the buttermilk in a medium-sized bowl, and stir to mix well. Add the buttermilk, and stir just until the dry ingredients are moistened. Drop heaping tablespoonfuls of the batter onto the blueberry mixture to make 8 biscuits.
3. Bake at 375°F for about 45 minutes, or until the filling is bubbly and the topping is golden brown. If the topping starts to brown too quickly, cover the dish loosely with aluminum foil during the last 10 minutes of baking. Remove the cobbler from the oven, and let it sit for 10 minutes.
2. Combine all of the topping ingredients except for the buttermilk in a medium-sized bowl, and stir to mix well. Add the buttermilk, and stir just until the dry ingredients are moistened. Drop heaping tablespoonfuls of the batter onto the blueberry mixture to make 8 biscuits.
3. Bake at 375°F for about 45 minutes, or until the filling is bubbly and the topping is golden brown. If the topping starts to brown too quickly, cover the dish loosely with aluminum foil during the last 10 minutes of baking. Remove the cobbler from the oven, and let it sit for 10 minutes.
