{failing to get a good picture … I struggle with the lighting in our kitchen}
We had leftover blueberries & sugar cookie dough from the fruit pizza, so I googled for a cobbler recipe to use both. I found 1 recipe that called for sugar cookie dough, but didn’t call for apple pie filling (which we didn’t have) … this recipe is based off of that! I only had 2 cups of berries (instead of 4), so I scaled everything down. It was delicious straight out of the oven, served with french vanilla ice cream.
Simple Blueberry Cobbler (adapted from this recipe)
Ingredients:
2 cups fresh blueberries
1/4 cup sugar
2 tbsp lemon juice
1/4 tsp cinnamon
1 tbsp cornstarch
2 tbsp butter
1 roll (16.5 oz) Pillsbury sugar cookie dough
cooking spray
vanilla ice cream
Directions:
Spray bread loaf pan (or one close to that size) with cooking spray. Pour in the berries. Sprinkle the sugar, lemon juice, cinnamon, and cornstarch on top of berries and mix lightly with a spoon to coat the berries. Dot the top of the berries with pieces of the butter.
With your hands, grab a golf ball-sized portion of dough and press into a pancake. Place dough on top of berries and repeat. There is no need to cover the berries completely so you don’t have to be neat about this.
Bake in a 375-degree oven for 25-30 minutes until golden brown. Let cool for 10-15 minutes before serving.
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