Monday, September 8, 2008

Oozy Blueberry Goodness

Cont'd - Tonight's Delight: Blueberry Cobbler (also called Blueberry Grunts)

I just love doing desserts! This is one of my favorites, good for a warm cozy sit down with a black and white (movie that is), a fluffy pillow and a big comfy couch! This dish features fresh blueberries boiled in a simple syrup, topped with fluffy biscuity goodness. It gives the perfect blend of blueberry flavor with a cozy southern appeal. Just perfect for a houseful of friends!


Blueberry Cobbler

Yeilds: Well if you ask me, hmmm, I'd say this serves about six; four if your friends like blueberries!

Blueberry Filling:
4 C. blueberries (fresh or frozen - I prefer fresh)
1 C. sugar
1/2 C. water
1 Tbsp. fresh squeezed lemon juice (about 1/2 sm. lemon)

Biscuit Topping:
2 C. All-Purpose Flour4 tsp. baking powder
3 Tbsp. Butter or Margerine
3/4 C. skim milk or buttermilk
1/2 tsp. salt

1. Prep your Blueberries. Wash your blueberries and pick out the stems. There's nothing more awful than a spoonful of blueberry yum and a mouthful of stems. Bleh! Preheat your oven to 400°.





2. The blueberry filling. Measure out your ingredients for the filling and add to a large skillet. Boil blueberry filling for 15 minutes or until the mixture has a syrup consistency.




3. Meanwhile, make the dough. Mix the flour, salt and baking powder together with a whisk. Then, using a pastry cutter (I always like using my hands, a fork does well too), cut the butter or margerine into the flour mixture. We will add the milk at the last minute, combining it with the flour/butter dough right before assembling. If the blueberries are still cooking, place the flour mixture into the refridgerator.


4. Assemble. Once the blueberry mixture has formed a syrup consistency (it will be somwhat runny), remove from heat and spoon into gratin bowls or ramekins for baking. I recommend placing these on a baking sheet to make for quick and easy handling. Also, you'll want to line your baking sheet with parchment paper. You want eating the bluberry cobbler to be the most fun part and clean up to be just as easy!

Add the milk to the flour mixture until it forms a soft biscuit dough (just enough to hold together and loose - sticky - enough to break apart. Be careful not to over mix, as that could cause your biscuits to come out tough.

Use a small cookie scoop to place small portions of the biscuit dough over the blueberry mixture in whatever fashion you please.

5. Bake. Pop these delectables in the oven for about 20 minutes. When you remove them let stand for 1 minute to cool. If you choose, you may eat from the dish or plate the cobbler by placing a plate over the cooled gratin bowl or ramekin, flip plate and ramekin until plate is right side up and gently tap the bottom of the ramekin to release cobbler. Top with a scoop of ice cream or a dollop of whipped cream. Garnish with mint and dig in!




1 comment:

vickiwe said...

Delightful Chef,

This treat was delicious! I prepared it with my 13 year old daughter & niece. We found the directions very clear and easy to follow. I was so excited with how my treat turned out I invited a friend and her daughter over for some mmmm-mmmm good blueberry cobbler :) Please, Delightful Chef, give us more of your wonderful dessert recipes!

Victoria Wells