Print: Apple-Blueberry Cobbler

This apple-blueberry cobbler recipe was inspired by camping trips I used to take with my family when I was younger. Originally, this cobbler was made using huckleberries and baked over a campfire, but since I no longer live in an area where I can get huckleberries and don't have a constant campfire going, I substituted frozen wild blueberries and baked it in the oven instead. I also use homemade apple beer in the batter, but use whatever hard cider or fruity beer you like.

Prep

17 min

Cook

24 min

Servings

Difficulty

Medium

Ingredients

4 Galas apples , peeled, cored, and cut into 1/16-inch slices
2 cups frozen wild blueberries
0.33 cups maple syrup
1 tablespoon cornstarch
1 lemon , juiced
0.5 teaspoons ground cinnamon
0.5 teaspoons kosher salt
0.25 teaspoons ground nutmeg

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast-iron skillet.
2 Combine apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, ½ teaspoon kosher salt, and nutmeg in a large bowl; toss to thoroughly combine. Pour into the prepared skillet.
3 Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and ½ teaspoon kosher salt; stir until crumbly. Pour in cider; stir until just combined. Dollop batter over apple-berry mixture.
4 Bake in the preheated oven until topping is cooked through and fruit is bubbly, about 45 minutes.

Nutrition per serving

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