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.

Kim

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 10-inch cobbler
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Filling:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.

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  • 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.

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.

Nutrition Facts

294 calories; protein 3.7g 7% DV; carbohydrates 57.3g 19% DV; fat 6.7g 10% DV; cholesterol 15.3mg 5% DV; sodium 467.2mg 19% DV. Full Nutrition
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