I made this with my roomate the other night and we fell in love instantly with the recipe. Not only was it super quick, but it was delicious too. The tiny Canadian blueberries are packed with flavour. Here they pair perfectly with tart apples in a simple, yet delicious dessert. Dollop it with some sweetened whipped cream or ice cream for an extra special treat.
3 cups (750 mL) thinly sliced peeled tart apples
3 cups (750 mL) frozen or fresh blueberries, preferably wild
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
Topping:
½ cup (125 mL) granulated sugar
1 cup (250 mL) Milk
½ cup (125 mL) butter, melted
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
½ cup (125 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) salt
1. Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.
2. In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
3. Topping: In a bowl, whisk together sugar, Milk, butter and vanilla. Without stirring, sprinkle with all-purpose flour, whole wheat flour, baking powder, cinnamon and salt. Stir with a fork, just until moistened.
4. Drop topping by 6 large spoonfuls over fruit, spreading gently to cover. Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or warm.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Yield: 6 servings
Cooking Tip:
Use tart apples that keep their flavour in baking such as Crispin, Granny Smith, Ida Red, Empire or McIntosh.
For the Adventurous:
Replace the cinnamon with ½ tsp (2 mL) ground cardamom and sprinkle topping with 1 cup (250 mL) sliced almonds before baking.
Healthy Eating Tip:
Did you know that many Canadians do not meet recommended servings for Milk products or veggies and fruit? Baking with fruit can help you squeeze more servings of fruit in your day. Enjoy your warm cobbler with an iced café au lait and you’ve boosted your Milk intake too!
Source: 2010 Milk Calendar
3 cups (750 mL) thinly sliced peeled tart apples
3 cups (750 mL) frozen or fresh blueberries, preferably wild
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
Topping:
½ cup (125 mL) granulated sugar
1 cup (250 mL) Milk
½ cup (125 mL) butter, melted
1 tsp (5 mL) vanilla
1 cup (250 mL) all-purpose flour
½ cup (125 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) ground cinnamon
¼ tsp (1 mL) salt
1. Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.
2. In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
3. Topping: In a bowl, whisk together sugar, Milk, butter and vanilla. Without stirring, sprinkle with all-purpose flour, whole wheat flour, baking powder, cinnamon and salt. Stir with a fork, just until moistened.
4. Drop topping by 6 large spoonfuls over fruit, spreading gently to cover. Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean. Let stand for at least 5 min before serving. Serve hot or warm.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Yield: 6 servings
Cooking Tip:
Use tart apples that keep their flavour in baking such as Crispin, Granny Smith, Ida Red, Empire or McIntosh.
For the Adventurous:
Replace the cinnamon with ½ tsp (2 mL) ground cardamom and sprinkle topping with 1 cup (250 mL) sliced almonds before baking.
Healthy Eating Tip:
Did you know that many Canadians do not meet recommended servings for Milk products or veggies and fruit? Baking with fruit can help you squeeze more servings of fruit in your day. Enjoy your warm cobbler with an iced café au lait and you’ve boosted your Milk intake too!
Source: 2010 Milk Calendar
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