| Fresh Blueberry Cobbler |
| Number of Servings |
6 |
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Serving Size |
3 inch by 3 inch piece |
| Preparation Time |
20 minutes |
|
Cooking Time |
30 minutes |
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| Quantities |
Ingredients |
| 1/2 cup | sugar |
| 2 tablespoons | cornstarch |
| 3 cups | fresh blueberries |
| 1 teaspoon | lemon juice |
| 1 cup | flour |
| 1 tablespoon | sugar |
| 1 1/2 tablespoon | baking powder |
| 3 tablespoons | vegetable oil |
| 1/2 cup | low fat or reconstituted nonfat dry milk |
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| Equipment |
Instructions |
- measuring cup
- measuring spoons
- mixing bowl
- mixing spoon
- baking dish
- saucepan
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- Fruit Mixture:Blend 1/2 cup sugar and the cornstarch in a medium saucepan
- Add fruit and lemon juice. Bring to a boil and boil one minute while stirring.
- Pour into ungreased baking dish. Keep the fruit mixture hot in oven while preparing biscuit topping.
- Biscuit topping:Heat oven to 400¡F. Measure flour, 1 tablespoon sugar and baking powder into a mixing bowl.
- Add oil and milk. Blend together until the dough firms.
- Drop dough by six spoonfuls onto the hot fruit.
- Bake 25 to 30 minutes or until biscuit topping is golden brown. Serve warm.
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| NOTES: Variation: Fresh Cherry Cobbler - use 4 cups pitted fresh red tart cherries, increase sugar to 1 cup and cornstarch to 3 tablespoons. Fresh Peach Cobbler: Use 4 cups sliced fresh peaches (peeled), add 1/4 teaspoon cinnamon to the sugar/cornstarch mixture. |
| Nutrition Information |
| Calories |
250 |
| Total Fat |
5g |
| Saturated Fat |
1g |
| Protein |
3g |
| Carbohydrates |
49g |
| Fiber |
3g |
| Sugar |
28g |
| Vitamin A |
8% |
| Vitamin C |
15% |
| Calcium |
4% |
| Iron |
6% |
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