I got this recipe from a friend who brought it for 4th of July last year. This year I made it to take to an Independence Day celebration myself (but didn't take pictures! Bad me! I will make again soon so I can photograph the gloriousness of this dish! -mission complete!) It was labeled by the guests as "cobbler crack" and then the jokes went on to say it was a gateway cobbler... really, the humor just went downhill from there, but the dish itself was DELICIOUS!
I hope you enjoy as much as we did. Please, feel free to add your own "Cobbler Crack" jokes. :)
Ingredients
Fruit Filling
3 pints blueberries
1/2 C. Sugar
Juice and Zest from one lemon
3 Tbs. flour
Topping
1 C. flour
1 C. packed light-brown sugar
2/3 C. rolled oats
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 C. plus 2 Tbs. cold, unsalted butter cut into small pieces
Directions
Preheat the oven to 400 degrees Fahrenheit
Butter a 13X9 glass or ceramic baking dish
Mix the berries, sugar, lemon juice and zest and flour in a large bowl. Transfer the berry mixture to the baking dish.
To complete the topping, combine the flour, brown sugar, oats, cinnamon, and salt in the bowl of a food processor. Add the chunks of butter and pulse the machine repeatedly, in 2 to 3 second bursts, until the mixture is clumpy, like damp crumbs. Spread the topping mixture evenly over the fruit.
Bake for 30 minutes, until bubbly hot. Serve at any temperature, but to avoid burns please wait at least 10 minutes to cool. If you can!
Top with whipped cream, if desired, and ENJOY!.
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