Win a copy of Permaculture Design Companion this week in the Permaculture Design forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • r ranson
  • Anne Miller
  • paul wheaton
stewards:
  • Jocelyn Campbell
  • Mike Jay Haasl
  • Burra Maluca
garden masters:
  • James Freyr
  • Joylynn Hardesty
  • Steve Thorn
  • Greg Martin
gardeners:
  • Carla Burke
  • Dave Burton
  • Pearl Sutton

Blueberry Cobbler

 
Posts: 211
Location: Missoula Montana
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Here is a recipe I found for Very Best Blueberry Cobbler.  I made it using all organic ingredients and almond flour so its gluten free.

Ingredients

    * 2 1/2 cups fresh or frozen blueberries
    * 1 teaspoon vanilla extract
    * 1/2 lemon, juiced
    * 1 cup white sugar, or to taste
    * 1/2 teaspoon all-purpose flour
    * 1 tablespoon butter, melted
    * 1 3/4 cups all-purpose flour
    * 4 teaspoons baking powder
    * 6 tablespoons white sugar
    * 5 tablespoons butter
    * 1 cup milk
    * 2 teaspoons sugar
    * 1 pinch ground cinnamon

Directions

  1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
  4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.  serves 6
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
When I'm using thawed berries, I place the berries, lemon juice and sugar in a sauce pan.  Place the pan over medium-low heat and reduce the liquid until thick.  This avoids having to use any starches as a thickening agent. 

Yummmy STUFFF!  Maybe I'll pull some blue berries out of the freezer tonight.
 
                      
Posts: 32
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Oh my gosh, that sounds fantastic!  I just picked up some raw coconut flour, I'm going to try to use it with this recipe.  YUM!

Thank you!
 
Willie Smits increased rainfall 25% in three years by planting trees. Tiny ad:
Heat your home with the twigs that naturally fall of the trees in your yard
http://woodheat.net
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!