*I've been using (and tweaking) the Blueberry Spice Cobbler recipe from Irene Ritter's cookbook The Cobbler Crusade for years. I especially treasure it now as a no muss, no fuss dessert recipe that is naturally eggless and easy to make dairy-free when entertaining guests who avoid dairy. It's quick to prepare and dirties only one mixing bowl.
Blueberry Spice Cobbler
Preheat your oven to 425 degrees and grease an 8-inch-square baking dish.
Combine for the filling:
5 and 1/4 Cups fresh or frozen blueberries *use some raspberries and/or blackberries to mix it up
3 Tablespoons brown sugar *or white sugar if that's what you've got
2 Tablespoons quick cooking tapioca
3 Tablespoons lemon juice *using lime juice instead is a nice variation
1 Tablespoon of canola oil
Use a medium-sized mixing bowl to combine all of the filling ingredients except the oil. Transfer to the baking pan. Drizzle with the oil. If you are using fresh berries you can set aside at this point. If you are using frozen berries, put the baking pan into the oven while you are preparing the dough so they can continue to thaw.
Rinse and wipe the mixing bowl. Then use it to combine these ingredients for the dough:
1 1/2 Cups flour
2 teaspoons baking powder
3 Tablespoons sugar *a little less is fine
1 Tablespoon honey
1/4 teaspoon ground mace (you can omit if you don't have it. but it's a great flavor in this dish)1/2 teaspoon ground cinnamon *or a little more is fine. add a little ground ginger too if you love that.
1/4 Cup canola oil
1/2 Cup 2 % lowfat milk (or 1 %. or skim. or a milk alternative if you are vegan or avoiding dairy)
Stir together into a thick dough. Use a tablespoon to dollop the dough onto the filling, leaving some small space between the lumps of dough. Bake 25 minutes until crust browns. Cool at least 30 minutes. This is essential to the filling setting up as its still soupy when it comes out of the oven.
We like to serve topped with plain yogurt. Or yogurt with some fresh berries. Or just plain.
