Description
The smell of freshly picked berries straight from the garden (or bought from the market) is one of my favorite things about this time of year. Blueberries are in season so that can mean only one thing… a blueberry and almond cobbler!
Ingredients
Scale
Fruit Base
- 500g blueberries
- juice of 1/2 a lemon
- 3/4 c white sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp cornflour
Cobbler Top
- 1 1/4c plain, all-purpose flour
- 80g unsalted butter
- 1/2 tsp bicarb soda
- 1/2 tsp baking powder
- 1/2 c white sugar
- 2 tbsp almond meal
- 2/3 c buttermilk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 2 tbsp almond flakes
Instructions
- Preheat the oven to 180 degrees Celcius.
- In a large bowl, pop in the blueberries and toss with the lemon juice.
- Add the sugar, lemon zest, cornflour, and vanilla extract and toss to coat the fruit.
- Pop the blueberry mixture into the bottom of the pan in an even layer.
- In the mixing bowl, combine the flour, bicarb soda, and baking powder. Give it a quick mix to combine. Add the butter. Using your fingertips, and working quickly, rub the cubes of cold butter between your fingers to create a mixture that resembles coarse crumbs.
- Add the sugar, almond meal, lemon zest, and again, give it a quick mix to incorporate all the ingredients.
- Pour the buttermilk and vanilla into the flour mixture. Using a mixing spoon, mix everything until just combined. It will look like a thick cake-like batter.
- On top of the fruit, add spoonfuls of cobbler topping. Be sure not to cover the blueberry filling completely. This allows the cobbler to cook evenly (plus we want those caramelized bubbly bits on top!)
- Sprinkle the top of the cobbler with 2 tbsp flaked almonds.
- Pop it into the preheated oven for 35 minutes or until golden brown and bubbling. Serve with a scoop of vanilla ice cream and (or) some homemade creme Anglaise
Notes
- If your oven runs hot and the crumble topping is browning too fast, just cover the cobbler with foil until it’s baked.
- When baking a fruit cobbler in the oven be sure to place a rimmed baking sheet on the oven rack below to catch any overspill.
- Once cool, leftovers can be stored in air airtight container for up to three days in the fridge.
Nutrition
- Serving Size:
- Calories: 443
- Sugar: 52.1 g
- Sodium: 141.8 mg
- Fat: 13.3 g
- Carbohydrates: 78.5 g
- Protein: 5 g
- Cholesterol: 31.7 mg