Maritime Blueberry Apple Cobbler
Tiny Canadian blueberries are packed with flavour. Here they pair perfectly with tart apples in a simple yet delicious dessert. Dollop it with some sweetened whipped cream or ice cream for an extra special treat.
3 cups (750 mL) thinly sliced peeled tart apples
3 cups (750 mL) frozen or fresh blueberries, preferably wild
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
Topping:
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) milk
1/2 cup (125 mL) butter, melted
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) salt
Cooking tip: Use tart apples that keep their flavour in baking such as Crispin, Granny Smith, Ida Red, Empire or McIntosh.
For the adventurous: Replace the cinnamon with 1/2 tsp (2 mL) ground cardamom and sprinkle topping with 1 cup (250 mL) sliced almonds before baking.
Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.
In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
Topping: In a bowl, whisk together sugar, milk, butter and vanilla. Without stirring, sprinkle with all-purpose flour, whole wheat flour, baking powder, cinnamon and salt. Stir with a fork, just until moistened.
Drop topping by 6 large spoonfuls over fruit, spreading gently to cover. Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or warm.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Yield: 6 servings
