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Rating: 4 stars
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While variations abound, a traditional cobbler is a baked, deep-dish fruit dessert that's topped with a biscuit sprinkled with sugar to give it a bit of crunch and color. This blueberry cobbler is a similar version that uses a light, dumpling-like topping instead of a dense biscuit.

Recipe by Cooking Light July 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare filling, combine first 4 ingredients in an 11 x 7-inch baking dish.

  • To prepare topping, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sour cream to form a soft dough.

  • Drop dough by spoonfuls onto blueberry filling to form 8 dumplings. Brush dumplings with milk; sprinkle with 1 teaspoon sugar. Place baking dish on a jelly roll pan. Bake at 350° for 50 minutes or until filling is bubbly and dumplings are lightly browned.

Nutrition Facts

288 calories; calories from fat 26%; fat 8.3g; saturated fat 4.9g; mono fat 2.2g; poly fat 0.5g; protein 4.7g; carbohydrates 50.8g; fiber 3.5g; cholesterol 23mg; iron 1.3mg; sodium 265mg; calcium 90mg.
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