Lisa made this wonderful dessert based on a recipe from a book my daughter Brittany gave her for Christmas - Maxine Clark's Cobblers and Crumbles. Served with a nice big dollop of vanilla whole milk Greek yogurt. That's right!
Ingredients
1 1/2 lb fresh blueberries
1 stick plus 1 Tbsp unsalted butter at room temp
1/3 cup superfine sugar
Finely grated zest and juice of one lemon - use a Meyer lemon, if available
1/2 cup sour cream
1/2 cup all purpose flour
1/2 cup polenta or fine cornmeal
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp honey
1/4 cup superfine sugar
large shallow ovenproof baking dish
Preheat oven to 350.
Butter the bottom of the oven proof baking dish and fill with the blueberries.
Cream the stick of butter, sugar and lemon zest together until pale and fluffy, then beat in the sour cream.
Sift the flour with the polenta, baking powder and salt and fold into the sour cream mixture.
Dot the blueberries with the mixture in a random manner until the top of the dish is covered. Leaving a little space around each spoonful allows the fruit to bubble up through the gaps giving it a cool "cobbled" look.
Bake for about 20 minutes.
While the cobbler is baking, make the lemon butter mixture for the crust. Put the remaining tablespoon of butter in a small saucepan with the honey, lemon juice and sugar. Melt over low heat. Pour the melted mixture over the crust.
Turn up the oven to 375 and cook for 15 - 20 more minutes or until golden brown.
Zest a Meyer Lemon
Butter, sugar, Meyer lemon zest, sour cream
Flour, polenta, baking powder and salt
Fresh blueberries dotted with the polenta mixture
Finished - NICE! Great job Lis!
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