Blueberry Cobbler
The other night I had the idea to make a blueberry pie/cobbler with some leftover pie crust. So, I started scouring the web for recipes and came across one with a homemade crust that was easy to whip up on the Chocolate & Carrots blog [Individual Blueberry Cobblers]. I cut the recipe and made a few changes to suit our needs. The final result wasn’t as good looking as the cobblers on the Chocolate & Carrots site but they were delicious.
This recipe makes two good sized servings in individual Corningware ceramic mugs. You can really use different sized mugs or double the recipe and bake it in a casserole dish.
Ingredients
1/2 cup unbleached all-purpose flour
1/3 cup white sugar
Pinch of salt
1 tsp baking powder
1/2 cup milk (I used 2%)
2 tbsp butter
~1 cup of blueberries (I used a handful in each mug)
1 tsp cinnamon
2 tsp of brown sugar
Instructions
Preheat the oven to 350 degrees.
Put a tablespoon of butter in each of the two dishes. If you are using a larger dish for the entire recipe, put all of the butter in the dish. Place this in the warming oven to completely melt the butter.
While that is melting, mix the flour, sugar, salt and baking powder.
Whisk the milk into the mix.
Pour the batter into the container you will use for baking but do not bother mixing it with the melted butter that’s in there.
Add your blueberries to your dishes.
Sprinkle cinnamon and some brown sugar on top of each.
Put in the oven for about 35-40 minutes.
For better photographs and real credit for the recipe, check out the Chocolate & Carrots blog [Individual Blueberry Cobblers]. Now I guess I need to figure out what to do with my pie crust!
