Every year we try to celebrate the end of summer and the beginning of fall by going blueberry and apple picking on Labor Day. We did that again this year and I decided to adapt a Blueberry Cobbler recipe I found by making use of both of the delicious fruits we’d picked fresh. This was super tasty, potentially just the tiniest bit too sweet. At some point we had the great idea to add vanilla ice cream and that rounded out the flavors perfectly.
Adapted from an adaptation of ThePioneerWoman.com
1/2 stick butter, melted plus more for greasing pan
1 1/4 c plus 2 Tb sugar
1 c flour
1 c milk
1 1/2 c fresh blueberries
1 large apple, peeled and chopped
1. Preheat oven to 350 degrees. Grease a square baking dish with butter.
2. In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
3. Rinse blueberries and pat dry.
4. Pour the batter into the baking dish. Sprinkle blueberries and apples evenly over the top of the batter. Sprinkle with 1/4 c sugar over top.
5. Bake until golden brown and bubbly, about an hour. When 10 minutes of cooking time remains, sprinkle remaining 2 Tb of sugar over top.
6. Optionally, serve with whipped cream or vanilla ice cream.
Weight Watchers Points: 12 (without whipped cream or ice cream)