I had the most delicious meal at a local restaurant for my birthday last month, and we finished it off with the blueberry cobbler for dessert. I have been craving it ever since, so I had to try to recreate it at home.
This recipe is pretty darn close, and I hope you enjoy it as well.
INGREDIENTS:
4 1/2 cups blueberries (fresh or frozen)
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
CRUMBLE TOPPING:
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon salt
½ cup cold unsalted butter, cut into cubes
DIRECTIONS:
Preheat the oven to 375°F.
In a large bowl, combine the flour, sugar, brown sugar, cinnamon, and salt for the crumble topping.
Using a knife, cut the cold, butter into cubes and add to mixture. Blend until it starts to stick together, about 3 to 4 minutes (I use my hands for this). Mix until it is no longer powdery.
Refrigerate while preparing the blueberries.
In a 9×9-inch dish or a 2 qt baking dish, combine blueberries, 2 tablespoons sugar, and 2 tablespoons flour.
Sprinkle the crumble topping over the blueberry mixture and bake for 35-40 minutes or until the top is golden brown and the fruit is bubbly.
Serve warm with whipped cream, ice cream, or plain – Whatever your heart desires. Enjoy!
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