Prep 15 mins
Cook 1 hr
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.
- 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)
- 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.
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*