Blueberry Ginger Cobbler

For a summer dessert, it’s hard to beat a warm berry cobbler, topped with a dollop of fresh cream, as tradition demands.

Original recipe makes 6 1-cup ramekins

Ingredients

Blueberry ginger filling
2 tablespoons cornstarch
1/4 cup white sugar
3 cups blueberries
1 teaspoon finely chopped ginger
1 tablespoon freshly squeezed lemon juice
Batter
3/4 cup all-purpose flour
1/4 cup spelt flour
2 teaspoons baking powder
1/4 cup white sugar
2 tablespoons butter
1 egg
1/4 cup milk
1/4 cup 35% cream
Topping
35% cream to taste

PREP

20 mins
COOK

15 mins
READY IN

50 mins

Directions

Preheat oven to 350 degrees F (180 degrees C).
Butter six 1-cup (250 mL) ramekins and place on a baking sheet.
In a bowl, combine filling ingredients and divide among the ramekins.
Prepare the batter. In a bowl, combine the first 4 ingredients then cut in the butter until the mixture resembles coarse breadcrumbs. Make a well in the middle.
In another bowl, beat egg, milk and cream for 1 minute. Pour into the well and mix well with a wooden spoon.
Divide the batter evenly over the fruit mixture in the ramekins.
Bake 15 minutes or until the tops are golden and the filling is bubbling around the edges. Cool 15 minutes at room temperature.
Invite each guest to crack the top of the cobbler and pour in a little cream.