Wild New Hampshire Blueberry Cobbler

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Old fashioned and delectable, this easily made dessert is memorable! Top with vanilla ice cream, yogurt or whipped cream.

 butter to grease pan
 2 pt blueberries or mixed berries or 2 (14-ounce) bags frozen blueberries (not defrosted)
 Grated zest of 1 lemon
 ½ tsp cinnamon
 2 cups unbleached all-purpose flour
 3 tbsp sugar
 1 tbsp baking powder
 ½ tsp salt
 1 stick unsalted butter, chilled and cut into pieces
 ½ cup half and half or light cream
1

Preheat oven to 425 degrees F. Butter a 2-3 quart heavy baking dish.

2

Gently stir blueberries, lemon zest, Wild New Hampshire Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.

3

Combine flour, 1 Tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half and half and pulse just until dough begins to pull together.

4

Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a "cobbled" irregular pattern. Sprinkle on remaining 2 Tablespoons of sugar.

5

Bake until crust is lightly browned and berries are hot, 25-30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.

Ingredients

 butter to grease pan
 2 pt blueberries or mixed berries or 2 (14-ounce) bags frozen blueberries (not defrosted)
 Grated zest of 1 lemon
 ½ tsp cinnamon
 2 cups unbleached all-purpose flour
 3 tbsp sugar
 1 tbsp baking powder
 ½ tsp salt
 1 stick unsalted butter, chilled and cut into pieces
 ½ cup half and half or light cream

Directions

1

Preheat oven to 425 degrees F. Butter a 2-3 quart heavy baking dish.

2

Gently stir blueberries, lemon zest, Wild New Hampshire Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.

3

Combine flour, 1 Tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half and half and pulse just until dough begins to pull together.

4

Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a "cobbled" irregular pattern. Sprinkle on remaining 2 Tablespoons of sugar.

5

Bake until crust is lightly browned and berries are hot, 25-30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.

Notes

Wild New Hampshire Blueberry Cobbler
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