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
1Preheat oven to 425 degrees F. Butter a 2-3 quart heavy baking dish.
2Gently stir blueberries, lemon zest, Wild New Hampshire Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.
3Combine 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.
4Remove 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.
5Bake 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
1Preheat oven to 425 degrees F. Butter a 2-3 quart heavy baking dish.
2Gently stir blueberries, lemon zest, Wild New Hampshire Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish.
3Combine 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.
4Remove 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.
5Bake 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.
Wild New Hampshire Blueberry Cobbler
