Recipe: lemon blueberry cobbler

summer LEMON + BLUEBERRY COBBLER

Gooey + crispy, and the perfect summer dessert. This is easy to make & throw in a skillet and in my case on the Traeger, but can just as easily be done in the oven or over a campfire.

Recipe details:

Filling:
- 4 cups fresh or frozen blueberries (or in-season fruit of choice)
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 2 tbsp cornstarch
- Pinch of @redmondrealsalt

Cobbler Topping:
- 1 cup all-purpose flour
- 1/4 cup @bobsredmill oats
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 cup + 2 tbsp brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp @redmondrealsalt salt
- 3/4 cup sour cream or greek yogurt + 1/4 cup all-purpose flour (*mix together and set aside for later)
- 10 tbsp unsalted butter, melted
- Granulated sugar, for topping
- Vanilla ice cream, for serving @tillamook

Instructions:
Preheat the oven or grill in my case, to 350F. Spray a @lodgecastiron or baking pan/dish with nonstick cooking spray or butter.

Start by preparing the blueberry filling. In a large bowl, combine the blueberries, maple syrup, lemon juice, vanilla, cornstarch, and a pinch of salt. Use a spoon to toss and combine and pour the blueberry mixture into the prepared baking dish and set aside.


For the cobbler topping…

In a large bowl, mix together the flour, oats, sugar, brown sugar, baking powder, and salt.

Add the sour cream + flour mix and stir to combine. Then, add in the melted butter and continue to stir until well incorporated.

Scoop portions of the topping on top of the blueberries in the baking dish, making sure to leave some small gaps. Sprinkle the top with granulated sugar, if desired.

Bake at 350F for 45-50 minutes, with a baking sheet placed on the rack below to minimize spills. To cook for crispy topping, bake for 50-60 minutes. (My preference)

Remove from the oven and allow to cool for 10-15 minutes before serving.

Serve warm with vanilla ice cream, my favorite is @tillamook

Enjoy!