Blueberry Crunch Cobbler
This is really a delicious recipe, especially when blueberry season rolls around. It is really more a crunch than a cobbler, as is obvious from the ingredients. This recipe would also be delicious made with huckleberries or other wild blueberries. This recipe is from a "Land O Lakes" cookbook that I really love, and have made many of their recipes. This is a very down home recipe, that I think anyone who enjoys blueberries would love, especially with a bit of homemade ice cream, or vanilla custard sauce to top it off. I hope you enjoy!
Ingredients
12 serv.- CRUST
- all-purpose flour or 1 1/2 cups whole wheat pastry flour↗1 1⁄2 cups
- quick-cooking oats↗1 1⁄4 cups
- firmly packed brown sugar1 cup
- sweet creamy butter, melted↗1⁄2 cup
- FILLING
- fresh blueberries or 6 cups frozen blueberries, thawed, drained↗6 cups
- sugar↗1 cup
- water↗1 cup
- cornstarch↗3 tablespoons
- salt↗1⁄4 teaspoon
- vanilla↗1 teaspoon
Step-by-step instructions
- 1
Heat oven to 350 degrees.
- 2
In a large mixing bowl combine all the crust ingredients.
- 3
Beat at medium speed on mixer, scraping bowl often, until crumbly (1 to 2 minutes).
- 4
Press 2 cups of the crumb mixture on bottom of ungreased 13x9 inch baking pan.
- 5
Place blueberries over the crumb crust.
- 6
In 2-qt saucepan combine remaining filling ingredients except vanilla.
- 7
Cook over medium heat, stirring the mixture occasionally, until it thickens and comes to a full boil(18 to 22 minutes).
- 8
Continue boiling for 1 minute.
- 9
Mix in vanilla.
- 10
Pour over blueberries; sprinkle with the remaining crumb mixture.
- 11
Bake for 50 to 60 minutes or until lightly browned.
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