I made something very similar to this recently that I took for my Doctor and his staff to enjoy but it was Blueberry/Blackberry cobbler. I wish I did this one instead as I think this tastes better. I shouldn’t say it taste better, it’s more sweet vs. the tartness of the blackberries added that flavor to the blueberry/blackberry cobbler dish. Suppose some people like the tartness over the sweetness. That’s the hard part of baking for other people, I always feel like I wished I’d made something better or tastier. I do this with everyone I bake for, it’s frustrating because the idea of making that one thing that I know is great comes after the fact that I made something mediocre for them. Ah…well. This lovely recipe came from Cooking Light’s newest August issue… and it was so sweet and tasty!
I’m a messy baker…the kitchen is my disaster area…;) Difficult dish to photograph..:)
The Oatmeal flavors worked so nicely in this dish! Definitely the highlighted ingredient.
Yield: 8 servings (serving size: about 1/2 cup)
Total: 55 Minutes
- Cooking spray
- 4 teaspoons cornstarch, divided
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1 pound fresh or frozen blueberries
- 2 1/4 ounces all-purpose flour (about 1/2 cup)
- 1/2 cup packed brown sugar
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons chopped walnuts
- 2 tablespoons cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chilled butter, cut into small pieces
- 1. Preheat oven to 375°.
- 2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
- 3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
- 4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden.
Bill and Cheryl Jamison, Cooking Light
- Calories: 217
- Fat: 8.1g
- Saturated fat: 3.9g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.7g
- Protein: 2.2g
- Carbohydrate: 35.9g
- Fiber: 2.4g
- Cholesterol: 15mg
- Iron: 0.9mg
- Sodium: 195mg
- Calcium: 25mg