Blueberry Cobbler

If you enjoy trying new recipes, then its time you tried this blueberry cobbler! I’ve had a lot of fun incorporating P.A.N. Cornmeal into this cobbler and many other recipes over the years. I’ve noticed that the food trends over the last few years have really changed, so it’s no surprise that P.A.N. Cornmeal is finding its way into kitchens in America, despite having been around for quite a few years. There is so much that can be done with it – because of that, cornmeal can be found in recipes all over the world, it’s a staple in many countries.

Known as the number one cornmeal in South American,  P.A.N. Cornmeal is such a versatile ingredient.  This month we are taking a closer look at brunch – I found a recipe that incorporates cornmeal and fresh blueberries, its a flavorful blueberry cobbler. Yum!

I’m freezing a lot of fresh fruit right now and happened to have quart sized bags of blueberries just hanging out in my freezer.  It was a huge hit and would be the most perfect addition to any brunch feast.

Blueberry Cobbler with a Cornmeal Sugar Cookie Crust
(Original recipe credit: This Chef’s Life)
* 9×12 inch cobbler

For the Filling:

• 1 pound of super ripe fruit (doesn’t have to be perfect) * I used slightly thawed blueberries
• 1/2 C. sugar (I prefer coconut sugar as its a lower glycemic option)
• 2 tbsps. lemon juice
• Zest of 1 lemon, removed with microplane
• 1/2 tsp. salt

Cornmeal Sugar Cookie Crust:

• 3 sticks unsalted butter, softened
• 1 C. granulated sugar (use Coconut sugar for a healthier alternative)
• 1 tbsp. light brown sugar (also coconut sugar again here for a healthier option)
• 1 large egg
• 2 tsp. vanilla extract
• 1 C.A.P. flour (use can sub a gluten free flour here for those who are sensitive)
• 1 C.P.A.N. Cornmeal
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Make the filling for the cobbler:

This is where all the flavor comes from in this blueberry cobbler. Put all the ingredients in a bowl and press down with the back of a spoon to burst some of the berries. Stir it all together and cover. Let the berries and sugar hang out for about two hours or overnight, stirring when it’s convenient. After about two hours, lots of juice would have leeched out of your fruit. Strain the juice and and add it to a small saucepan. Reduce the juice by half, or until it’s nice and syrupy. Add the syrupy stuff back to your fruit and stir to combine. It should coat and cling to the fruit like that scary cherry pie filling from the can.

Make the crust for the cobbler:

Combine the flour, P.A.N. Cornmeal, baking powder and salt in a small bowl. Cream together the butter and sugars in a mixer fitted with the paddle attachment until light and fluffy. Add the egg and vanilla and paddle to incorporate. Slowly add the flour until just combined. Remove the dough from the bowl, cover it well with plastic wrap, and let it rest. The cookie dough can be made several days in advance. You could even make a larger batch, freeze it, and whip it out when you have some dying fruit or impending guests on your hands. Are you getting excited to eat this blueberry cobbler yet?!

Assemble the cobblers:

Butter your 9×12 oven-safe dish and spoon the fruity velvet into it. Or if you have a lot of cute dishes you’d like to use, make sure they can stand the oven, and go for it. What’s important is the filling to topping ratio. For every 1 1/2 inch of filling, you want 1/2 inch cookie crust. If your dishes go deeper, just increase both by the ratio.  If your topping is chilled, allow it to come to room temperature. Generally for something like this, you would be instructed to flour your work surface and roll out the dough, but for this recipe, that doesn’t really work. So just take your hands, grab a nice ball of the soft, kind of sticky dough and flatten it out between your palms until it’s approximately 1/2 inch thick. Lay that flattened, irregular disk on top of the fruit and move on to your next handful. The goal is to pretty much cover the fruit filling, without overlap but with very little exposed fruit in between. Ideally you want to place the baking dish on top of a larger cookie sheet because, chances are, it’s going to bubble over, and I think that’s a good thing (unless I’m washing the dishes).

Bake it at 350 for about an hour. The top should be golden brown.

A slight addition I made to this recipe was ¼ tsp of cinnamon to the blueberry filling. There is something about blueberries, lemon and cinnamon that do it for me. Try it. I think you’ll like it.

The Cornmeal Sugar Cookie Crust had such a delightful texture. It wasn’t overly sweet and the crust was quick and easy to make.

This Blueberry Cobbler with cornmeal sugar cookie crust was delicious!

Serve the Blueberry Cobbler with a Cornmeal Sugar Cookie Crust with other brunch favorites like bacon and eggs or serve it on its own with a scoop of vanilla ice cream or dab of whipped cream.

To find more P.A.N. Cornmeal recipes, I encourage you to check out the P.A.N. Cornmeal Tumbler page.  Do you have any favorite recipes featuring P.A.N. Cornmeal?  I’d love to hear your #PANFan favorites!

If you love berries, then check out this unique way to enjoy strawberries!

P.A.N. Cornmeal on YouTube

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