This blueberry cobbler is so insanely good, it's sure to disappear in a flash. Just sweet enough, using fresh blueberries assures a very bright flavor.
NOTE: It is very important to remember the blueberry filling must be baked alone without cobbler topping for the first 15 minutes, otherwise the juices will overflow and ruin the cobbler crust!
Ingredients:
Filling:
6 cups fresh blueberries
1 green apple, peeled and grated
1 cup sugar
zest and juice of 1 lemon
4 tablespoons tapioca
1/4 cup cornstarch
Crust:
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 tsp baking powder
½ tsp salt
6 Tbsp chilled butter, cut into small pieces
1/3 cup boiling water
Topping:
1/2 cup turbinado sugar (AKA chunky, "sugar in the raw" style sugar).
1 tsp ground cinnamon
Preheat oven to 375 F.
In a large pot over the stove, cook half the blueberries over medium heat for 10-15 minutes, or until berries burst and mixture is thick.
Mix cooked blueberries with remaining raw blueberries, sugar, grated apple, lemon juice and zest, tapioca and corn starch. Bake blueberry filling mixture alone for 15 minutes while preparing the crust.
For the crust, combine flour, white sugar, brown sugar, baking powder and salt in a medium bowl.
Quickly cut the butter into the flour mixture with your fingertips until the mixture resembles wet sand. Add 1/3 cup boiling water, stir until fully combined. In a small bowl, combine turbinado sugar and cinnamon.
Remove blueberry mixture from the oven. Place small spoonfuls of cobbler dough all over the top of the blueberry filling, then top the dough with the sugar and cinnamon mixture.
Return cobbler to the oven for another 35-40 minutes.
When cobbler dough is golden brown, remove and allow to cool at least 2 hours before serving. Great with vanilla or lemon ice cream!
