For those unfamiliar with fruit cobblers, think of sweet and juicy fruit in a large baking dish covered over with batter or pie crust before being baked. The fruit juices run into the batter making it a colourful and sweet dessert. You could also make a savoury cobbler, but that’s for another day.
Today’s cobbler is an upside down version with the batter going into the dish first, sprinkled over with fresh blueberries. The berries are too pretty to be hidden under a blanket of batter. I’m sure you will agree that this upside down version makes the cobbler a treat for the eyes.
- 1/2 cup flour
- 1 teaspoon baking powder
- a generous pinch of salt
- 1/3 cup granulated sugar
- 1/2 cup almond milk
- 1.5 teaspoons vanilla extract
- 175 grams blueberries, or any other berries you may prefer
- 25-30 grams butter
1. Preheat oven to Gas 5 (375°F).
2. In a bowl, cream the butter and sugar together. Add in the vanilla and continue to mix. When it is nicely combined pour in the almond milk.
3. In another bowl, sift together the flour, baking powder and salt.
4. Gradually, add the dry mix into the wet mix, a few spoons at a time whisking it together to combine. When all the flour has been mixed in you should have a smooth but thick batter of pouring consistency.
5. In a greased baking dish, pour the batter making sure it covers the base of the dish.
6. Scatter the blueberries over the batter.
7. Bake for about 40 minutes.
8. The blueberries should sink halfway into the batter during the baking process.
Voila, you have an Upside Down Blueberry Cobbler.
Serve warm with a generous dollop of vanilla ice cream.
Don’t omit the vanilla nor the salt – they add lovely base notes to the cobbler.