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Fresh Blueberry Cobbler

Canadian.Recipes's picture
  Firmly packed light brown sugar 3⁄4 Cup (12 tbs)
  Quick cooking tapioca 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1 Teaspoon
  Fresh blueberries 2 Pint, drained and rinsed
  Lemon juice 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Pastry 1 (Used For 2 Crust Pie)

Combine the brown sugar, tapioca, 1/4 teaspoon salt, cinnamon, and cloves; mix well.
Toss with blueberries until thoroughly mixed.
Drizzle lemon juice over berries.
Turn into a 10-inch plate.
Dot with butter; set aside.
Prepare pastry.
Shape into a ball and flatten on a lightly floured surface.
Roll into a rectangle about 1/8 inch thick.
Cut pastry diagonally into strips with a pastry wheel or knife, cutting one long strip 2 inches wide to use around edge of plate; cut remaining strips 1/2 inch wide.
Form a lattice design over berries.
Arrange wider strip around edge so that it extends about 1/2 inch beyond rim of plate.
Fold edge of wide strip under and flute pastry.
Bake at 425°F about 30 minutes, or until golden brown.

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