Blueberry Cobbler
Ingredients
Biscuit Topping
-
¾
cup
all-purpose flour
-
¼
cup
whole wheat flour
-
2½
tablespoons
cane sugar
-
1¼
teaspoons
baking powder
-
1
teaspoon
lemon zest
-
½
teaspoon
sea salt
-
½
cup
full-fat coconut milk
-
4
tablespoons
unsalted butter
-
to taste
none
coarse sugar or additional cane sugar
Fruit Filling
-
2
pints
fresh blueberries
-
2
tablespoons
cane sugar
-
2
tablespoons
cornstarch
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
vanilla extract
For Serving
-
to taste
none
vanilla ice cream
Instructions
- Preheat the oven to 400°F and grease an 8x8-inch baking dish.
- Whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, lemon zest, and salt in a large bowl.
- Form a well in the center and add the coconut milk and grated butter, then fold to form a cohesive ball of dough.
- Roll the dough out on a floured surface into a ½-inch-thick circle and cut out 9 to 11 biscuits.
- Refrigerate the biscuits while preparing the filling.
- In a medium bowl, combine blueberries, sugar, cornstarch, lemon juice, and vanilla, tossing until well coated.
- Transfer the blueberry mixture to the baking dish and arrange the biscuits on top.
- Brush the biscuits with melted butter and sprinkle with coarse sugar.
- Bake for 25 to 35 minutes until the fruit is bubbling and the biscuits are golden brown.
- Allow to cool for 15 minutes before serving, preferably with vanilla ice cream.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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