Blueberry Cobbler

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Blueberry Cobbler

Serving Size : 5x5

Yield : 12

 

1 cup Flour

1/4 tsp Salt

1/3 cup Shortening

3 lbs Blueberries, frozen, unsweetened

2 Tbsp Water

3 1/2 Tbsp Cornstarch

1 cup Sugar

3/4 tsp Cinnamon

1/2 tsp Nutmeg

1 3/4 cup Water

 

For pastry topping: Combine flour and salt. Mix in shortening until

pea sized

balls form.

Add water and mix just until dry ingredients are moistened. Cover and

set

aside 10 minutes.

For filling: drain berries and set aside.

Combine cornstarch with 1/2 cup water.

Bring 1 1/4 cup water to boil and add 1/2 of the sugar.

Gradually add cornstarch mixture to boiling sugar water.

Cook, stirring constantly, until thickened. Mixture will be very

thick at

this point.

Remove from heat. Blend in remaining sugar and spices.

Add berries to thickened mixture. Stir lightly, careful not to smash

the

fruit.

Pour mixture into baking pan.

On a lightly floured surface, roll out pastry dough to size that

covers fruit

mixture.

Cover berries with pastry. Brush with pastry brush dipped in water.

Cut slits

in pastry.

Bake at 425 for 1 hour or until pastry is brown and filling is

bubbly.

Cut and serve.

 

Notes: each serving provides: 1/2 cup of fruit *BLUE NSLW 2002

Nutrients Per Serving: calories 207, protein 1.5 g, carbohydrates 37

g, fat

6.5 g, saturated fat 2 g, cholesterol 0 mg, Vit A 9 RE, Vit C 3 mg,

iron 1 mg,

calcium 13 mg, sodium 49 mg, fiber 3.5 g,

Serving Size: 5x5

Recipe Source: USDA C-1

 

~asfsa.org