Prep / cook time: 1:10 minutes
Serve: 6
INGREDIENTS:
- 750g (4 1/2 cups) frozen blueberries
- 115g (1/2 cup) raw granulated sugar
- Zest of 1 lemon
- 1 tsp vanilla paste
- 1/8 tsp ground cinnamon
- 1 tbsp cornflour
- 60mls (1/4 cup) water
Cobbler Topping
- 150g (1 cup) self raising flour
- 1tsp baking powder
- 115g (1/2 cup) raw granulated sugar
- 48g (1/2 cup) almond meal
- 125ml (1/2 cup) milk
- 120g butter, melted
- Pouring cream
METHOD:
- Preheat the oven to 180C.
- Combine the frozen blueberries, lemon zest, granulated sugar, vanilla paste and cinnamon into a medium saucepan on medium heat. Place a lid on slightly ajar, allow it to come up to a low simmer for 10-12 minutes.
- Stir the cornflour into the water until all lumps are removed, pour into the saucepan and stir through. Allow to simmer for a further 5 minutes until it starts to thicken. Remove from the heat and set aide.
- Attach the sifter and scale attachment to a KitchenAid stand mixer, weigh and sift the flour into the bowl. Add the remaining dried ingredients. Remove the sift and scale attachment and attach the beater. Beat on a low speed to combine the dry ingredients.
- Pour in the milk and beat on medium speed until combined, followed by pouring in the melted butter and beat until combined.
- Spoon out the warm blueberry mixture into a high sided baking dish. Roll out small balls of the dough and slightly flatten them. Arrange the balls over the top, don’t worry if there is gaps between the balls as they will expand. Place in the oven to bake for 45 minutes or until the cobbler is lightly golden brown.
- Remove from the oven, serve while hot with a good drizzle of fresh pouring cream.
