The blueberries I used actually came from Michigan. A friend of my parents had been up there and brought back more blueberries than my mom could use so she shared some with me. Yay for me!!
This recipe also calls for 2 grated apples. The combination of the two gave this a great slightly tart flavor perfect for the addition of a big scoop of vanilla ice cream. Who doesn’t like ice cream with cobbler?
For the filling:
In a large bowl, combine 2/3 cup sugar, 3 TBSP cornstarch. 1/2 tsp cinnamon, and 1/8 tsp nutmeg.
Add 5 cups fresh or frozen blueberries, 2 grated apples, and 2 TBSP lemon juice. The original recipe says to peel the apples but I didn’t and it was fine. Why waste any part of the fruit?
Mix together with dry ingredients. and transfer into a baking dish. Again, the original recipe suggested a 9 x 13 pan but I used a slight smaller glass oblong baking dish sprayed with nonstick cooking spray to make it a little thicker.
For the biscuit topping:
In a small bowl, mix 1 3/4 cup flour, 1/4 cup sugar, 3 tsp baking powder, and 1/2 tsp salt. Add 1 stick cold cubed butter and cut into flour mixture till crumbly.
Whisk 1/2 cup milk, 1/2 cup (or one 5.3 oz container of plain greek yogurt, and 1 tsp vanilla. The original recipe calls for half and half and regular plain yogurt but since I was using greek yogurt, I thought I could get away with using milk and guess what? It was just fine.
Add the milk mixture to the flour mixture till just moistened.
Then drop by spoonfuls over the fruit.
For the Almond crumble topping:
In another bowl, combine 1/2 cup sliced or slivered almonds coarsely chopped, 1/2 cup flour, 1/3 cup brown sugar, and 2 TBSP cold butter.
Cut the butter into the flour, sugar, and almonds till crumbly.
Sprinkle mixture over the biscuit topping.
Bake at 375 degrees for 30 to 40 minutes or till filling is bubbly and topping is golden brown.
Cool on a wire rack for 30 minutes before serving.
Top with vanilla ice cream. Or. . . like we did when I was growing up. . . pour on the rich cream!
A perfect end to a long day!
Blueberry Apple Cobbler
Filling:
- 2/3 cup sugar
- 3 TBSP cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 5 cups fresh or frozen unsweetened blueberries
- 2 shredded apples
- 2 TBSP lemon juice
In a large bowl, combine sugar, cornstarch, cinnamon, and nutmeg. Add the blueberries, apples, and lemon juice and toss to coat. Transfer to a greased 13 x 9 or slightly smaller baking dish.
Biscuit Topping:
- 1 3/4 cup flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cold butter cubed
- 1/2 cup milk (or half and half)
- 1/2 cup plain yogurt (or 5.3 oz container of plain greek yogurt)
- 1 tsp vanilla extract
In a small bowl, mix flour, sugar, baking powder, and salt. Cut in butter until crumbly. Whisk milk, yogurt, and vanilla and stir into the flour mixture till just moistened. Drop by spoonfuls onto the fruit.
Almond Crumble Topping:
- 1/2 cup sliced almonds coarsely chopped
- 1/2 cup flour
- 1/3 cup brown sugar
- 2 TBSP cold butter
In another bowl, combine almonds, flour, and brown sugar. Cut in the butter till crumbly and sprinkle over biscuit topping.
Bake at 375 degrees for 30 – 40 minutes or till filling is bubbly and topping is golden brown.
Cool on wire rack for 30 minutes before serving.
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