BLUEBERRY COBBLER & COOKIE DOUGH

Blueberry Cobbler with Cookie Dough Crust is that the best dessert idea! Scoops of buttery cookie dough are placed over blueberry filling to make a golden cookie crust that’s amazing. we've a touch local farm about quarter-hour from our house that has super good berries that can’t be beat! i feel our daughter eats quite she picks good thing they don’t weigh her before and after. 

It’s wonderful to freeze the berries to use throughout the year, but once well, maybe twice or 3 times before they’re all eaten or frozen, we've to form a this blueberry recipe. This dessert is usually successful once we share it with friends, too. Cobblers overall are pretty easy to form . 

BLUEBERRY COBBLER & COOKIE DOUGH

Place some delicious fruit again, you'll use frozen or fresh during a bowl with some sugar, vanilla, spice and cornstarch to thicken the fruit then make a topping. Now, beat your butter and sugar with an electrical mixer until light and fluffy. 

Beat in the egg yoke and vanilla until mixed thoroughly. Stir in dry ingredients until just combined. you've got the makings of 1 delicious cookie . Finally, place fruit mixture into an 8 inch square baking pan or 9-inch round deep baking dish or pie plate. you'll add a touch lemon peel to the fruit mixture if you would like some added lemon flavor

INGREDIENTS:

FOR COOKIE DOUGH CRUST:

• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt
• 8 Tablespoons butter (room temperature)
• 1/2 cup sugar
• 1 large egg yoke
• 1/4 teaspoon vanilla extract

FOR FRUIT FILLING:

• 2 pints fresh or 24 ounces frozen blueberries
• 2-3 teaspoons cornstarch (depending on how juicy you like it)
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

INSTRUCTIONS:

1. To prepare blueberry filling, combine all ingredients in a bowl to use in the cobbler recipe.
2. Preheat oven to 375 degrees. For cookie dough crust, mix flour, baking powder and salt in a small bowl and then set aside.
3. Beat butter and sugar until fluffy on medium high with a electric mixer. Beat in egg yoke and vanilla until mixed thoroughly. Stir in dry ingredients until just combined.
4. Place fruit mixture into an 8-inch square baking pan or 9-inch round deep dish pie plate. Drop cookie dough topping evenly over fruit mixture. Try to make sure the cookie dough isn't touching.
5. Bake until golden brown, 45-55 minutes. Place a piece of tin foil over the cobbler if cookie dough gets too brown before it's done baking. Serve warm. Pairs well with vanilla ice cream.
6. Notes

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