Ingredients Jump to Instructions ↓

  1. 2 teaspoons baking powder One-half teaspoon salt

  2. 5 tablespoons butter

  3. 8 tablespoons half-and-half

  4. 4 tablespoons cane syrup FILLING: Three and one-half cups fresh or frozen blueberries Three-fourths cup sugar

  5. 2 tablespoons cornstarch One-half teaspoon ground cinnamon

  6. 1 tablespoon orange zest

  7. 2 tablespoons orange juice

  8. 8 to 10 cups vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees. For the crust, combine the flour, baking powder, salt and butter in a mixing bowl. Using a fork or your fingers, knead the flour and butter mixture until it resembles corn meal. Add the half-and-half, cane syrup and continue to mix until soft dough is formed. Place on a floured board and roll into flat crust. Set aside. To make the filling, combine the berries, sugar, cornstarch, cinnamon, orange zest and orange juice in a bowl and mix. Place the filling in a buttered 8x10-inch casserole dish and spread the dough over the top. Press the dough down around the edges to seal the filling. Pierce holes in the top of the dough with a fork to release any steam from the cobbler during the baking process. Bake until the dough is evenly browned, about 30 minutes. Cool for 5 minutes. Serve with vanilla ice cream and a sprinkle of cinnamon. Makes 8 to 10 servings Yield s


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