Blueberry Ginger Cobbler
Print Category Dessert (Various) Thematic No thematic Source Dairy Farmers of Canada Evaluation
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Ingredients
- Blueberry ginger filling
- 2 tbsp (30 mL) cornstarch
- 1/4 cup (60 mL) sugar
- 3 cups (750 mL) blueberries
- 1 tsp (5 mL) ginger, chopped finely
- 1 tbsp (15 mL) freshly squeezed lemon juice
- Batter
- 3/4 cup (180 mL) all-purpose flour
- 1/4 cup (60 mL) spelt flour
- 2 tsp (10 mL) baking powder
- 1/4 cup (60 mL) sugar
- 2 tbsp (30 mL) Butter
- 1 egg
- 1/4 cup (60 mL) Milk
- 1/4 cup (60 mL) 35% Cream
- Topping
- 35% Cream, to taste
Preparation
- Preheat oven 350°F (180°C).
- Butter six 1-cup (250 mL) ramekins and place on a baking sheet.
- In a bowl, combine filling ingredients and divide among the ramekins.
- Prepare the batter. In a bowl, combine the first 4 ingredients then cut in the butter until the mixture resembles coarse breadcrumbs. Make a well in the middle.
- In another bowl, beat egg, milk and cream for 1 min. Pour into the well and mix well with a wooden spoon.
- Divide the batter evenly over the fruit mixture in the ramekins.
- Bake 15 min or until the tops are golden and the filling is bubbling around the edges.
- Cool 15 min at room temperature.
- Invite each guest to crack the top of the cobbler and pour in a little cream.
Cook commentary
Prep. Time 20 mins
Cooking Time 15 mins
6 Servings
*Tips
Feel free to substitute an equal quantity of raspberries, blackberries or diced peaches.
*Nutritional Info
Per serving
Energy: 295 Calories
Protein: 5 g
Carbohydrate: 47 Calories
Fat: 11 g
Fibre: 2.8 g
Sodium: 25 mg
Top 5 Nutrients
Nutrient % DV*
Calcium: 7 % / 73 mg
Selenium: 23 %
Folate: 19 %
Thiamin: 14 %
Vitamin C: 14 %
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