|Classic Blueberry Cobbler with Vanilla Bean Ice Cream|
For the Blueberry Filling:
4C Fresh Blueberries
1 Lemon, Zested & Juiced
For the Cobbler Topping:
1C AP Flour
½C Light Brown Sugar, Packed
1 Stick of Unsalted Butter, Softened
Pinch of Salt
1. Preheat the oven to 350 degrees and spray a baking dish with Pam. Set it aside.
2. For the Blueberry Filling: Place the blueberries, honey, lemon, and cornstarch in a mixing bowl and toss to combine & coated. Pour into the prepared baking dish.
3. For the Cobbler Topping: In a mixing bowl, using a pastry blender, combine the flour, sugar, butter, cinnamon, and salt together until it forms large clumps of dough. Refrigerate them for 1 hour.
4. Once the cobbler topping has chilled, crumble it over the fruit filling until completely covered. Bake in the oven for 30-35 minutes. Let cool to room temperature and serve with vanilla ice cream.