BLUEBERRY CRUNCH COBBLER

1
Jewel Hall

By
@0124

I LOVE Blueberries, they are one of my favorite foods. I have friends who own a blueberry orchard and I really grazed this past summer. I also froze several bags in my freezer. With blueberries, ** you cannot wash them before you freeze them. Bugs pretty much leave blueberries alone. So, if they are away from heavy dust they should remain quiet clean. I just place them in big, plastic freezer bags, unwashed and run water over them as I use them later. I like this recipe because it makes a big enough dish for a large crowd. ENJOY !!

Rating:

★★★★★ 3 votes

Comments:
Serves:
12
Prep:
35 Min
Cook:
1 Hr 30 Min

Ingredients

  • CRUST

  • 1 1/2 c
    all - purpose flour
  • 1 1/4 c
    quick cooking oats
  • 1 c
    brown sugar, firmly packed
  • 1/2 c
    melted butter
  • FILLING

  • 1 c
    sugar
  • 1 c
    water
  • 3 Tbsp
    cornstarch
  • 1/4 tsp
    salt
  • 1 tsp
    vanilla extract
  • 6 CUPS OF FRESH OR FROZEN BLUEBERRIES. PUT BLUEBERRIES ON TOP OF CRUST. WHEN CORN STARCH MIXTURE IS READY IT WILL BE SPOONED OVER THE BLUEBERRIES.

How to Make BLUEBERRY CRUNCH COBBLER

Step-by-Step

  1. CRUST: Heat oven to 350 degrees. In large mixing bowl, combine crust ingredients. Beat until crumbly, 1 to 2 minutes, I mix mine with my hands. Press 2 cups of mixture in the bottom of an un-greased 9x13 inch baking pan. Place washed and drained blueberries over crumb crust (the crust is not baked first, blueberries go on top of raw crush). The left over crust mixture will go over top of cobbler before it goes into the oven.
  2. FILLING: In a 2 qt sauce pan, combine filling ingredients except vanilla. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (about 18 - 20 minutes). Boil well for one minute. Stir in Vanilla Flavor, pour over blueberries, sprinkle with remaining crumbs. Bake for 50 to 60 minutes and lightly browned. Top with whipped cream.

Printable Recipe Card

About BLUEBERRY CRUNCH COBBLER

Course/Dish: Fruit Desserts



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