Monday, May 9, 2016

Blueberry Crisp BlueBerry Crumble It's All Good

It's blueberry season!  One of my favorites and there is always a box of fresh blueberries at our house.

Call it what you want - cobbler, crisp, crumble, it doesn't matter , it's just delicious!  Even those names are for different versions, it seems like people around where I live like to call it cobbler.  So cobbler it is!
Years ago when I worked with a chef, we would make at least 20 hotel size pans for one of our big dinners.  People loved it.  Served warm over vanilla ice cream was just the best!  I now bake privately and don't have to make enough for 20 hotel pans!  I've also changed the recipe.  I took out the margarine and used salted butter.  I've added less sugar and increased the cinnamon.
Orders have started and I'm ready.  I've also started offering mini individual cobblers.  No matter what way and what it's called - I'm just happy blueberry season is here!

So here goes
You will need
8x8" Baking Dish,Flour, Sugar, Cinnamon, Salt, Butter,Blueberries


Preheat the oven to 350

Wash & drain the blueberries.
Pat dry
In a very large bowl mix 4 cups of flour, 3 1/2 cups of sugar, 1 pound of softened butter, 2Tbs of Cinnamon, pinch of salt
Here is the most important part
Mix together until clumps of the mix start to form.  When you first start to mix, you will have a fine crumble.  Don't stop!! You need to continue mixing until you have this consistency.

Dot the bottom of the dish with butter


Add the blueberries


Add the topping
Bake for 15 minutes at 350 till topping starts to brown just a bit

Fill foil cupcake wrappers in a cupcake pan to make mini cobblers

Serve over ice cream and enjoy!


3 comments:

  1. This looks absolutely delicious. I collect recipes with blueberries because I love them so much. And what an interesting background you've got...working with a chef.

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