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Blueberry Cobbler
Ingredients:
Crust:
1 c. flour
1/2 tsp salt
1/3 c. shortening
2 to 3 Tbs. cold water
Cobbler:
6 c. blueberries
2/3 c. sugar
1/4 c. flour
2 tsp. lemon juice
1/2 tsp. ground cinnamon
1/2 tsp grated lemon peel
1/4 tsp.nutmeg
1/8 tsp. salt
1 Tbs. butter
Crust:
1 c. flour
1/2 tsp salt
1/3 c. shortening
2 to 3 Tbs. cold water
Cobbler:
6 c. blueberries
2/3 c. sugar
1/4 c. flour
2 tsp. lemon juice
1/2 tsp. ground cinnamon
1/2 tsp grated lemon peel
1/4 tsp.nutmeg
1/8 tsp. salt
1 Tbs. butter
Directions:
Crust:
In med. bowl with fork, lightly stir together flour and salt. With pastry blender cut in shortening until mixture resembles coarse crumbs.
Sprinkle in cold water, a Tbs. at a time, mixing lightly with a fork after each addition until pastry just holds together. With hands shape into a ball. (If it is a hot day, wrap in wax paper and refrigerate for 30 min.)
On lightly floured surface roll pastry into a circle 2" larger than 9 1/2" x 1 1/2" deep pie plate.
Cobbler:
Preheat oven to 425.
For filling, toss together blueberries, sugar, flour, lemon juice,cinnamon,lemon peel nutmeg, and salt. place in pie plate; dot with butter. Bake 50 min. or until golden brown.
Cut air vent in crust.
Crust:
In med. bowl with fork, lightly stir together flour and salt. With pastry blender cut in shortening until mixture resembles coarse crumbs.
Sprinkle in cold water, a Tbs. at a time, mixing lightly with a fork after each addition until pastry just holds together. With hands shape into a ball. (If it is a hot day, wrap in wax paper and refrigerate for 30 min.)
On lightly floured surface roll pastry into a circle 2" larger than 9 1/2" x 1 1/2" deep pie plate.
Cobbler:
Preheat oven to 425.
For filling, toss together blueberries, sugar, flour, lemon juice,cinnamon,lemon peel nutmeg, and salt. place in pie plate; dot with butter. Bake 50 min. or until golden brown.
Cut air vent in crust.
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