| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1990 | 1 | servings | |
INGREDIENTS
| 3 | tb | Cornstarch |
| 1/2 | c | Granulated sugar |
| 6 | c | Picked over blueberries |
| 2 | tb | Fresh lemon juice |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Firmly packed light brown sugar |
| 1 1/2 | ts | Double-acting baking powder |
| 3/4 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | Stick cold unsalted butter; cut into bits (1/2 | |
| ; cup) | ||
| Vanilla ice cream or whipped cream as an | ||
| ; accompaniment |
INSTRUCTIONS
In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep- dish pie plate. In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm with the ice cream. Serves 6. Gourmet July 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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