Blueberry Ginger Cobbler

Name: Blueberry Ginger Cobbler
Yield: 6 servings
Ingredients: Blueberry ginger filling; 2 tbsp (30 mL) cornstarch; 1/4 cup (60 mL) sugar; 3 cups (750 mL) blueberries; 1 tsp (5 mL) fresh ginger chopped finely; 1 tbsp (15 mL) freshly squeezed lemon juice; Batter; 3/4 cup (180 mL) all-purpose flour; 1/4 cup (60 mL) spelt flour; 2 tsp (10 mL) baking powder; 1/4 cup (60 mL) sugar; 2 tbsp (30 mL) butter; 1 egg; 1/4 cup (60 mL) Milk; 1/4 cup (60 mL) 35 % cream; Topping; 35 % cream to taste

For a summer dessert, it’s hard to beat a warm berry cobbler, topped with a dollop of fresh cream, as tradition demands.

Prep: 20 min
Cooking: 15 min

Yields 6 servings

Ingredients

Blueberry ginger filling
2 tbsp (30 mL) cornstarch
1/4 cup (60 mL) sugar
3 cups (750 mL) blueberries
1 tsp (5 mL) fresh ginger chopped finely
1 tbsp (15 mL) freshly squeezed lemon juice
Batter
3/4 cup (180 mL) all-purpose flour
1/4 cup (60 mL) spelt flour
2 tsp (10 mL) baking powder
1/4 cup (60 mL) sugar
2 tbsp (30 mL) butter
1 egg
1/4 cup (60 mL) Milk
1/4 cup (60 mL) 35 % cream
Topping
35 % cream to taste

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Preparation

Preheat oven 350 °F (180 °C).

Butter six 1-cup (250 mL) ramekins and place on a baking sheet.

In a bowl, combine filling ingredients and divide among the ramekins.

Prepare the batter. In a bowl, combine the first 4 ingredients then cut in the butter until the mixture resembles coarse bread crumbs. Make a well in the middle.

In another bowl, beat egg, milk and cream for 1 min. Pour into the well and mix well with a wooden spoon.

Divide the batter evenly over the fruit mixture in the ramekins. Bake 15 min or until the tops are golden and the filling is bubbling around the edges. Cool 15 min at room temperature.

Invite each guest to crack the top of the cobbler and pour in a little cream.