- Servings : 8-12
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Take full advantage of the beautiful berries that are available this summer, and create this wonderfully rich but still healthy cobbler for a fun, family dessert. Pair with our simple ice cream to make an award winning combo that everyone will love!
- 1 cup flour
- 1 1/2 cups sugar, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoon cold butter
- 1/4 cup boiling water
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 4 cups fresh blueberries, rinsed and drained
- 1/4 cup Raimondo Winery Wild Blueberry Balsamic Vinegar
Preheat oven to 400 degrees. Line a baking sheet with foil.
In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
In a separate bowl, dissolve cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, vinegar, and blueberries. Transfer berry mixture to cast iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls evenly spaced. Place skillet carefully onto foil lined baking sheet.
Bake 25 minutes until dough is golden brown.
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