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Posts Tagged ‘blueberry cobbler’

I love cobbler. And just this week I noticed that they were selling the new Gluten Free Bisquick at my local Smith’s (a Kroger Co.). Of course I had to buy a box. You see, my mom made strawberry shortcakes from Bisquick and I had been thinking about that lately. The Strawberry Shortcakes I made recently were great but not quite what my mouth and mind remembers. So I was excited when I saw that the GF Bisquick had made it to my store shelf.

And while I wanted strawberry shortcake, I had an overabundance of blueberries that were picked too late for me. You know when they have started getting seedy? I can’t eat them raw that way. So I knew I needed to cook them down into some sort of yumminess. I looked around on the Live Gluten Freely website but couldn’t find any cobbler recipes there. So I went to the regular General Mills website and looked at Bisquick recipes and found one for a Peach Cobbler (another favorite) that I figured would work.

And work it did. The entire 8″ x 8″ pan was gone in less than 48 hours.

Blueberry Cobbler

Adapted from Betty Crocker

1/3 cup sugar

1 Tbsp cornstarch

1/4 tsp cinnamon

6 cups of blueberries *

2 Tbsp water

2 tsp lemon juice

1 cup gluten free Bisquick mix

1 Tbsp sugar

1/3 cup milk

1 Tbsp butter, melted

2 tsp turbinado or raw sugar

Preheat the oven to 400 degrees. In a large saucepan, mix 1/3 cup sugar, cornstarch and cinnamon. Break up any lumps of cornstarch. Add the blueberries, water and lemon juice. Bring to a boil over medium-high heat, stirring frequently. Boil and stir for one minute. Turn off heat.  Pour berries into an 8″ x 8″ (ungreased) baking dish.

In a separate bowl, mix together the Bisquick mix, 1 Tbsp sugar, milk and melted butter. It will form a soft dough. Using a teaspoon, drop lumps of the dough over the top of the berries. Sprinkle with turbinado or raw sugar. Bake for 20-25 minutes or until dough becomes golden brown.

Serve warm with vanilla ice cream or whipped cream.

Notes:

* Six cups of blueberries may have been too much. I think next time I will try 4-5 cups of berries. The berries bubbled up and over the pan in the oven. Be sure to place a cookie sheet or foil below your baking dish in the oven to catch any spills. I caught mine too late although I managed to catch the majority of the mess.

* In the photo above it doesn’t look like there is much of a “crust”. I was concerned initially. At least until I ate it and discovered that a lot of the dough pieces sank down into the blueberries. But I do think that there were too many berries and not enough dough so next time I will try less fruit. And I may also try to spread the dough into a more even crust over the top and see what happens.

I think next time it will be peaches or blackberries!

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