I had enough of last year's blueberries in the freezer to do a cobbler recipe I found in the newspaper. The topping is actually more like a crumbly shortbread mixture rather than your typical doughy cobbler. Therefore the name:
A TECHNICALLY INCORRECT BUT VERY GOOD SUMMER FRUIT COBBLER
(That really was the name)
Preheat oven to 350 degrees.
6 c. diced fruit
1 1/2 c. sugar (depending on the sweetness of your fruit, may decrease sugar)
4 T. cornstarch
1 1/2 tsp. cinnamon
lemon juice, optional (I threw in a tsp.)
Place in a sprayed, or greased 7 c. baking dish
10 T. butter, room temperature (Blend butter and sugars, vanilla together first)
1/3 c. white sugar
1/3 c. brown sugar
1/4. tsp. salt
2 tsp. vanilla
Add 2 c. flour
Blend until crumbly. Spoon over filling lightly.
Bake 45-55 min. until bubbling and thick. Topping should be a rich golden brown.
Serve with ice cream, of course! We are going to break out the Donvier Ice Cream maker tonight.
You mix 4 c. of light cream or 1/2 and 1/2, vanilla and sugar (Yes, very fattening!) and put it into the frozen cylinder and crank it for a few min. and there you have it, homemade ice cream!
Now we'll need a jog around the block!