9.24.2013

AND NOW FOR BLUEBERRY COBBLER


i made this cobbler the night before my aunt and uncle came to visit. it was one of those situations where we'd asked them to bring their own bath towels for crying out loud, so i sort of had to up my hostessing game to make up for it. 

also i had an entire two pound clamshell of getting-old blueberries and it was like, the time is now! the day is here! (drive by les mis reference.)

what is it about blueberries? don't they seem to last forever in the fridge? hey, cobbler is just about the easiest baking that exists. my dad makes a really killer apple cobbler, but i don't really do baked apples at all. i found this recipe on allrecipes and made a lot of adjustments according to what i had on hand, you know. i halved the sugar and doubled the cinnamon, because this is my house and i can do what i want. (i have really strong feelings about cinnamon.)



it's fun to let the blueberries steep in the sugar while you preheat the oven and do other homemaker-y type things. it's kind of a satisfying experience. kind of like waiting on dough to rise, only way less stressful. i don't think steep is the right word in this situation, but there you have it.

blueberry cobbler
modified from this recipe at allrecipes.com

3 cups fresh blueberries
2 T white sugar

1 cup flour
just under 2 cups rolled oats (what, like 1 and 3/4 cups? come on natalie.) (i do like it oaty.)
1/2 cup packed brown sugar
2 tsp cinnamon
1/2 cup butter, melted

1. mix blueberries and sugar in baking dish, set aside.
2. in separate bowl, combine dry ingredients and add melted butter. stir until butter is evenly distributed and mixture becomes crumbly.
3. stir blueberries one final time, then pour the oat mixture evenly over the top, pressing down lightly.

bake for 40 minutes at 350 degrees F. 

i use a spatula to break up the topping about 30 minutes into baking to mix the blueberry juices up just a bit. then serve warm with a little bit of vanilla bean ice cream on the side. not too much! the cobbler to ice cream ratio should really weigh most heavily on the side of cobbler, but that's just me. 


17 comments :

  1. Stalker friend right now, but oh, I'm coming over for this!
    Make room k?
    L

    ReplyDelete
  2. The word you're looking for in the blueberry and sugar situation is mascerate. Roll that around on your tongue and let it sound as dirty as it wants. Looks delicious by the way!

    ReplyDelete
    Replies
    1. haha it totally does sound dirty!
      www.thismomsgonnasnap.com

      Delete
  3. totally agree on the whole cobbler to ice cream ratio bit. I'll have to try this! Last time I made blueberry cobbler it was too sweet for my liking...I'll have to try more cinnamon instead!

    ReplyDelete
  4. i love me a good easy dessert recipe. it's one of my happy things. (this is my favorite: http://hooleywithaz.com/strawberry-rhubarb-crisp)

    ReplyDelete
  5. Haha when we had visitors in our tiny lower east side apartment we would have to ask them to bring their own towels too.. Of course they'd end up buying some cheap, crumbling towels in Chinatown

    ReplyDelete
  6. Mmmmmmmmmm. May have to try it!

    ReplyDelete
  7. Seems like a good sweet dessert! ;)

    ReplyDelete
  8. For cryin' out loud! ahahahhaa!!!

    ReplyDelete
  9. Hey Natalie, I've been a long time reader, first time commenter. I enjoy your blog (it's one of my faves.) Keep doing what you do, and nevermind the haters.

    ReplyDelete
  10. the perfect way to do fall, warm, cozy and best eaten under a blanket with a boy or two.

    http://semiweeklyeats.blogspot.com/2013/09/work-outfit-1.html

    ReplyDelete
  11. Natalie, for whatever reason and not for nothing your blog feels like home. Thank you. And my cobbler is smelling up the house something fierce! Oh and please keep the F21 posts coming, your comments are all kinds of funny.

    ReplyDelete
  12. Looks delicious. Mascerate is the word. It's the best way to describe when strawberries and sugar combine for maximum juicy-ness when making a strawberry shortcake. Steep usually involves heat. So if you made a simple syrup and put the blueberries in there while the syrup was hot, then they'd be steeping. You're welcome ;)

    ReplyDelete
  13. Looks delicious. Mascerate is the word. It's the best way to describe when strawberries and sugar combine for maximum juicy-ness when making a strawberry shortcake. Steep usually involves heat. So if you made a simple syrup and put the blueberries in there while the syrup was hot, then they'd be steeping. You're welcome ;)

    ReplyDelete

Comments are moderated because mama ain't no fool.