Blueberry Cinnamon Cobbler
|Unsweetened blueberries||2 Cup (32 tbs), thawed (fresh or frozen)|
|Maple syrup||3 Tablespoon|
|Unbleached all purpose flour||1⁄2 Cup (8 tbs) (approximately)|
|Baking powder||3⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Margarine||4 Teaspoon, melted|
|Skim milk||1 Tablespoon|
|Grated lemon zest||1 Teaspoon|
1. Preheat the oven to 400°
2. Lightly spray a 9-inch pie plate with nonstick cooking spray; set aside.
3. If using fresh berries, wash, dry, stem and pick them over. In a small saucepan, combine the blueberries and maple syrup and cook over medium heat, stirring occasionally, 5 minutes, or until the berries are very soft; remove the pan from the heat and set aside.
4. In a medium-size bowl combine 1/2 cup of flour, the baking powder, cinnamon and salt, and stir to combine. Stir in the margarine, milk and lemon zest, and mix until a soft dough forms. Turn the dough onto a lightly floured surface and roll it out with a floured rolling pin to a 9-inch disk about 1/8 inch thick.
5. Stir the berry mixture, pour it into the pie plate and lay the crust on top. Bake the cobbler 25 minutes.