Apple-Blueberry Cobbler recipe
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- 4 Gala apples - peeled, cored, and cut into 1/16-inch slices 2 cups frozen wild blueberries ⅓ cup maple syrup 1 tablespoon cornstarch 1 lemon, juiced ½ teaspoon ground cinnamon ½ teaspoon kosher salt ¼ teaspoon ground nutmeg ½ cup maple syrup ¼ cup unsalted butter, melted ½ teaspoon vanilla extract 1 ½ cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon kosher salt 1 cup hard apple cider
Nutrition Info
- 294.1 caloriescarbohydrate: 57.3 gcholesterol: 15.3 mgfat: 6.7 gfiber: 6.2 gprotein: 3.7 gsaturatedFat: 3.8 gservingSize: -sodium: 467.2 mgsugar: 32.1 gtransFat: : -unsaturatedFat: : -
Directions Apple-Blueberry Cobbler
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
Mix apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, kosher salt, and nutmeg together in a large bowl. Toss to thoroughly combine. Pour into the prepared skillet.
Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and kosher salt, stir until crumbly. Pour in cider and stir until just combined. Place dollops of batter over apple-berry mixture.
Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.