Blueberry crisp treat (Print Version)
# Ingredients:
→ For the topping
01 -
1/4 teaspoon of salt
02 -
1 cup of all-purpose flour
03 -
1 teaspoon of baking powder
04 -
1/2 cup of unsalted butter, chilled and diced
05 -
1/4 cup of milk
06 -
1/4 cup of sugar
07 -
1/2 teaspoon of vanilla extract
→ For the filling
08 -
4 cups of fresh or frozen blueberries
09 -
1/2 cup sugar
10 -
1 tablespoon of cornstarch
11 -
1/4 teaspoon of ground cinnamon
12 -
1/4 teaspoon of salt
13 -
1 teaspoon of lemon juice
# Instructions:
01 -
Turn the oven on to 375°F (190°C). Lightly grease a 9-inch (23 cm) baking dish or use something close in size.
02 -
Gently toss blueberries, sugar, cornstarch, lemon juice, cinnamon, and salt in a big bowl until all the blueberries are covered.
03 -
Spread the blueberry mixture evenly in the greased baking dish.
04 -
In a separate bowl, still using your hands or a pastry cutter, mix together the flour, sugar, baking powder, and salt. Add the butter cubes and rub them into the dry stuff until it starts looking crumbly.
05 -
Pour in the vanilla and milk. Stir gently until the dough holds together—don't overmix, just until it's sticky and thick.
06 -
Spoon chunks of biscuit dough onto the blueberries. Try to cover as much as you can without worrying about perfection.
07 -
Slide the dish into the oven and bake for 40 to 45 minutes. You'll know it's ready when the top looks golden and the fruity mixture is bubbling.
08 -
Set the cobbler aside for a few minutes to cool slightly before digging in.