Mariposa Blueberry Cobbler

So, as per usual, summer has flown by. I only have two weeks left in my internship and I have failed to find a solid work/life balance in which I can work a 9-5 job and find time to bake and post. As I’ve been sitting in my sad cubicle in dreary, rainy NYC for the last few months, I’ve been dreaming about getting some more Canadian sun. I found myself looking through my photos and remembering that I had tested this recipe last summer and never got to post it. So just in time for blueberry season, I introduce to you Mariposa Blueberry Cobbler!

I can’t say that blueberries are normally my favorite fruit. Blueberries that we normally get at the grocery store are always too huge to have any real flavor. My attitude toward blueberries likely stems from years of being spoiled with wild Ontario blueberries. I have memories of sitting in juniper bushes and picking buckets of blueberries during my summers on the Georgian Bay. One for the bucket… one for me… on and on.

My family always jokes that the wild blueberries up there are like gold. It is simply sacrilegious to walk past a bush full of plump blueberries without picking them. And with bushes covering Mariposa Point, you can imagine that we end up with quite the harvest of blueberries. Other than eating them by the handful, the next best way to get rid of those blueberries is with our Mariposa Blueberry Cobbler!

It’s not required to use wild blueberries for this recipe, but trust me when I say it’ll make a world of difference! Start by tossing the blueberries (wild or not) with flour, sugar, salt and lemon juice. Don’t panic if the blueberries mush a bit. They’re going to explode in the oven anyway! Pour the blueberry mixture into a buttered 2 quart glass dish and spread out evenly.

To make the topping, mix brown sugar, flour and oats in a medium bowl. Use a pastry cutter or two knives to cut softened butter into the mixture. The mixture should clump up; this is good! Those are clumps of pure deliciousness you’re making right there! Spread the topping evenly, covering the blueberries entirely. I like to use my fingers to purposely clump the topping together as I sprinkle it on top.

This cobbler is extremely easy to convert to gluten free. To make this GF, use any GF all-purpose flour blend of your choice. My family uses this America’s Test Kitchen recipe, but feel free to use any cup-for-cup GF flour of your choice. Science time! Because the gluten free flours used to make a GF all-purpose recipe are extremely low in protein, there isn’t anything to absorb the fats in the recipe, causing the butter to pool on top of the cobbler. To prevent this, try adding in a bit of almond flour. Instead of using the 1 c of flour in the topping, try using ¾ c GF all-purpose and ¼ c almond flour. The rest of the recipe will be the same.

Bake for 30 minutes at 350 degrees. Though it is delicious warm, let cool until close to room temperature before digging in, to let the crust harden. I highly recommend serving with fresh whipped cream or vanilla ice cream. YUMMMM!!!!


Print Recipe
Mariposa Blueberry Cobbler
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 15 minutes (cooling)
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 15 minutes (cooling)
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350. Butter a 2-quart baking dish and set aside.
  2. In a large mixing bowl, toss together blueberries, flour, granulated sugar, salt and lemon juice. Pour into baking dish and spread into even layer.
  3. In a medium mixing bowl, mix together brown sugar, flour and oats. Use pastry cutter or 2 knives to cut in softened butter. Use fingers to create small clumps, and spread on top of the blueberries.
  4. Bake for 30 minutes. Let cool nearly to room temperature to let crust harden.
Recipe Notes
  1. If converting to gluten free, replace with 3/4 c all-purpose GF flour blend and 1/4 c almond flour
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