Labor Day Blueberry Cobbler
My favorite part about the end of summer is berry season – the guarantee that I can put blueberries on my cereal in the morning, because my family always picks too many at the start of the season.
A great recipe for those antioxidant rich, little fruits is a Blueberry Cobbler. Gooey, warm and sticky sweet it's a perfect way to eat up those blueberries.
It's also a wonderful dessert to serve at your Labor Day party or gathering. Serve it with ice cream and you're going to have friends, guests and family raving about your cooking skills.
For the filling
- 6 cups (3 pints) blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon coarse salt
For the topping
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats (or chopped nuts, such as almonds)
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) unsalted butter, softened
- 1/3 cup sugar
- Preheat oven to 375 degrees.
- Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
- Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
- Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour.
- Transfer to a wire rack, and let cool for 30 minutes before serving.
- Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you'll be able to assemble the dessert quickly.