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My review
Apple-Blueberry Cobbler
5 made it |
0 reviews
| 1 photos
96
Kim
"This recipe was inspired by camping trips I used to take with my family when I was younger. Originally, this cobbler was made using huckleberries, and baked over a campfire; but since I no longer live in an area where I can get huckleberries and don't have a constant campfire going, I substituted frozen wild blueberries and baked it in the oven instead. I also use a homemade apple beer in the batter, but use whatever hard cider or fruity beer you like."
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Ingredients
1 h 5 m servings 294Original recipe yields 8 servings (1 10-inch cobbler)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
- Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.
- Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt; stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.
- Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.
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Footnotes
- Cook's Note:
- It may be helpful to place a baking sheet beneath the cast iron skillet in the oven to prevent any spills caused by berries bubbling over.