Almond Blueberry Cobbler
"I got a recipe from a friend for Pear Cobbler. It was Really good. I decided to come up with my own recipe. The only thing that I kept the same was the sugar and flour measurments."
photo by Bayhill
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 24 ounces frozen blueberries (frozen is best because it makes its own juice when it defrosts)
- 1⁄2 cup salted butter
- 1 cup self rising flour
- 1 cup sugar
- 1 cup evaporated milk
- 1 teaspoon almond extract
- ground cinnamon
- Pam cooking spray (I used the olive oil flavour)
directions
- Set oven to 350°F.
- In a microwave safe dish pour in blueberries and add stick of butter. Put microwave on defrost and microwave for 6 minutes. After micro beeps stir and microwave at half power 2 minutes at a time until blueberries are defrosted and butter is melted.
- In a mixing bowl mix sugar and flour.
- Add evaporated milk. Stir until well mixed. Add a little cinnamon just until there is a LIGHT SPECKLE in the mixture.
- Add Almond extract.
- In a 9x12 dish (I used glass) spray non-stick cooking spray. (It's important that you evenly coat the pan and that you dont miss a spot becuase it will make cleaning the dish easier.).
- Pour blueberry and butter mixture into your baking dish.
- Sporatically pour sugar mixture over blueberry mixture. You dont want to much "dough" in one spot so be careful.
- Lightly sprinkle a little more cinnamon on top
- Place in oven and cook for 1 hour at 350°F.
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Reviews
-
This was a delicious cobbler! I liked the light taste of cinnamon and the almond flavor really made this great. Easy to make, yummy with ice cream - thanks for posting the recipe! Made for Fall PAC 2008 -
We loved it with Vanilla ice cream on the side. Every mouthful was wonderful! -
Delicious! We loved this quick and easy cobbler. This goes together very quickly and has lots of wonderful blueberry flavor. I used unsweetened, frozen blueberries so the filling wasn't too sweet, unlike lots of other cobblers. Also, I added some cornstarch to the blueberry/butter mixture to thicken the juice. I served this warm with vanilla ice cream and my family loved it. Thank you for sharing this fabulous recipe...it is definitely a keeper! *Made for PAC Spring '08*
