Berry Cobbler Recipe

Before I share this recipe, and I haven’t shared a recipe in awhile, I try to make sure to add something on the healthier side. In my blog, I’ve talked about moderation and I realize that may be very difficult for so many, but moderation is a good thing. If you stick with an 80/20 rule or even a 90/10 rule, that 10 or 20% gives you permission to indulge on occasion, especially if you know what ingredients you’ve added.

In Michael Pollan’s book, “Food Rules,” he states — “Eat All the Junk Food You Want as Long as Cook It Yourself“.

The following cobbler is from Epicurious and is “Blueberry Cobbler”. I changed a couple of things…. Serves 6 ingredients
3 tablespoons cornstarch
1/2 cup granulated sugar (1/4 cup sugar; 1/4 cup unsweetened apple sauce)
6 cups picked over blueberries (mix of berries)
2 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
1 1/2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1 stick (1/2 cup) cold unsalted butter, cut into bits (or Earth Balance instead of butter, healthier?)
preparation

In a large bowl stir together the cornstarch, sifted, and the granulated sugar and add the blueberries and the lemon juice. Toss the mixture until it is combined well and transfer it to a buttered 10-inch (6-cup) deep-dish pie plate. In a bowl combine well the flour, the brown sugar, forced through a sieve, the baking powder, the salt, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Add 1/4 cup plus 2 tablespoons boiling water and stir the mixture until it just forms a dough. Drop 1/4 cupfuls of the dough over the blueberry mixture and bake the cobbler on a baking sheet in the middle of a preheated 400°F. oven for 30 to 40 minutes, or until the topping is golden and cooked through. Serve the cobbler warm.

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