This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.
- Prep time 10 minutes
- Total time 45 minutes
- Portion size 6 servings
Ingredients
Biscuit Topping:
Method
Gently toss together blueberries, sugar, cornstarch and almond extract; scrape into 8-inch (2 L) square baking dish.Biscuit Topping: In bowl, whisk together flour, 1/4 cup of the cornmeal, the sugar, baking powder, ginger, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles crumbs. Drizzle in buttermilk, stirring with fork to form soft, sticky dough. With spoon, drop 9 evenly spaced mounds over blueberry mixture. Sprinkle with remaining cornmeal.
Bake in 400F (200C) oven until topping is light golden and no longer doughy, about 35 minutes. Serve warm.
To make individual cobblers: Prepare blueberry filling as directed, scraping into six 1-cup ovenproof ramekins or souffle dishes.
Prepare biscuit topping, reducing buttermilk to 1/2 cup and stirring together to form ragged dough; turn out onto lightly floured work surface. With floured hands, shape into 1/2-inch (1 cm) thick circle. Using 3-inch (8 cm) round cookie cutter, cut out 6 biscuits, reshaping and cutting scraps as necessary. Top each ramekin with 1 biscuit; sprinkle with remaining cornmeal.
Bake in 350F (180C) oven until biscuits are light golden and no longer doughy, about 40 minutes. Serve warm.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 139 mg
- Sugars 38 g
- Protein 6 g
- Calories 365.0
- Total fat 9 g
- Potassium 221 mg
- Cholesterol 22 mg
- Saturated fat 5 g
- Total carbohydrate 69 g
%RDI
- Iron 12.0
- Folate 21.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 13.0
