Apple-Blueberry Cobbler
This recipe was inspired by camping trips I used to take with my family when I was younger. Originally, this cobbler was made using huckleberries, and baked over a campfire; but since I no longer live in an area where I can get huckleberries and don't have a constant campfire going, I substituted frozen wild blueberries and baked it in the oven instead. I also use a homemade apple beer in the batter, but use whatever hard cider or fruity beer you like.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 4Gala apples - peeled, cored, and cut into 1/16-inch slices
- 2cups frozen wild blueberries
- ⅓cup maple syrup
- 1tablespoon cornstarch
- 1lemon, juiced
- ½teaspoon ground cinnamon
- ½teaspoon kosher salt
- ¼teaspoon ground nutmeg
- ½cup maple syrup
- ¼cup unsalted butter, melted
- ½teaspoon vanilla extract
- 1½ cups whole wheat flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- ½teaspoon kosher salt
- 1cup hard apple cider
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.Step 2
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.Step 3
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.Step 4
Bake in the preheated oven until biscuit topping is cooked through and fruit is bubbly, about 45 minutes.